Chocolate Raspberry Mousse Cake: A Decadent Dessert for Special Occasions
If you’re looking for a show-stopping dessert that combines rich chocolate with the bright, fruity flavor of raspberries, look no further than this Chocolate Raspberry Mousse Cake. This dessert features three irresistible layers: a fudgy brownie cake, a smooth raspberry mousse, and a glossy chocolate ganache glaze. Perfect for celebrations, dinner parties, or just treating yourself to something special, this cake is sure to impress both visually and in taste.
Ingredients:
Brownie Cake:
- ¾ cup unsalted butter, room temperature
- 2 oz semi-sweet chocolate, chopped
- ½ cup all-purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
Raspberry Mousse:
- 2¼ teaspoons powdered gelatin (1 packet)
- 2 tablespoons water
- 3 cups fresh raspberries (two 6oz packs)
- ¼ cup granulated sugar
- 1 cup heavy whipping cream, very cold
- ¼ cup powdered sugar
Chocolate Ganache Glaze:
- 6 oz semi-sweet chocolate, chopped
- 1¼ cups heavy whipping cream (300ml)
Directions:
1. Brownie Cake:
- Preheat your oven to 350°F (175°C). Grease a 9″ round springform pan and line the bottom with parchment paper.
- In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring until smooth. Set aside to cool.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs for about 3 minutes until the mixture is frothy.
- Pour the cooled chocolate mixture into the egg mixture and whisk until well combined.
- Sift the dry ingredients into the wet mixture and gently fold until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownie cake to cool completely.
2. Raspberry Mousse:
- Puree the raspberries in a blender or food processor, then pass the puree through a fine mesh sieve to remove the seeds.
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
- In a small saucepan, heat the raspberry puree over medium heat and dissolve the granulated sugar. Once dissolved, remove from heat and stir in the gelatin mixture until fully incorporated.
- Transfer the raspberry mixture to a shallow bowl and allow it to cool to room temperature.
- In a stand mixer, whip the cold heavy cream and powdered sugar until stiff peaks form.
- Gently fold the raspberry puree into the whipped cream in two batches, being careful not to deflate the mixture.
- Spread the raspberry mousse evenly over the cooled brownie cake layer. Place the cake in the refrigerator and chill for at least 4 hours, or overnight, to set.
3. Chocolate Ganache Glaze:
- Place the chopped chocolate in a heat-proof bowl.
- In a small saucepan, heat the heavy cream until it begins to steam, but do not let it boil. Pour the hot cream over the chocolate and let it sit for 1 minute.
- Stir the chocolate and cream together until smooth and fully combined, creating a silky ganache. Let the ganache cool for about 10 minutes, until it reaches a pourable consistency.
- Remove the cake from the springform pan and peel off the parchment paper. Place the cake on a wire rack set over a baking sheet to catch any excess ganache.
- Pour the cooled ganache over the cake, making sure to cover the top and sides evenly. Allow the ganache to set before transferring the cake to a serving platter.
4. Garnish and Serve:
- Top the cake with fresh raspberries for a beautiful presentation.
- Slice and serve this decadent chocolate raspberry mousse cake to wow your guests.
Recipe Notes:
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 5 hours
- Servings: 10 slices
- Calories: 450 kcal per serving
Tips for the Best Chocolate Raspberry Mousse Cake:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter.
- Chill time: Don’t rush the mousse setting process; chilling the cake for at least 4 hours or overnight ensures the mousse layer is firm and holds its shape.
- Ganache consistency: Make sure your ganache has cooled slightly before pouring to avoid melting the mousse layer.
Conclusion:
This Chocolate Raspberry Mousse Cake is an elegant and indulgent dessert that combines the rich flavors of chocolate with the bright tang of raspberries. The creamy mousse, fudgy brownie base, and smooth ganache make it a crowd-pleasing treat for any occasion. Whether you’re serving it for a special event or just looking to treat yourself, this cake is sure to impress!
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Chocolate Raspberry Mousse Cake
- Total Time: 5 hours
- Yield: 10 1x
Description
Indulge in the luxurious blend of rich chocolate and fresh raspberry flavors with this show-stopping Chocolate Raspberry Mousse Cake. The moist brownie base adds the perfect amount of decadence, while the light, airy raspberry mousse provides a fruity contrast that melts in your mouth. Topped with a smooth chocolate ganache glaze and garnished with fresh raspberries, this dessert is sure to impress any crowd.
Ingredients
Brownie Cake
¾ cup unsalted butter, room temperature
2 oz semi-sweet chocolate, chopped
½ cup all-purpose flour
½ cup Dutch processed cocoa powder
½ teaspoon kosher salt
¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs, room temperature
Raspberry Mousse
2¼ teaspoons powdered gelatin (1 packet)
2 tablespoons water
3 cups fresh raspberries (two 6oz packs)
¼ cup granulated sugar
1 cup heavy whipping cream, very cold
¼ cup powdered sugar
Chocolate Ganache Glaze
6 oz semi-sweet chocolate, chopped
1¼ cups heavy whipping cream (300ml)
Instructions
Brownie Cake:
Preheat the oven to 350℉. Grease and line a 9″ round springform pan with nonstick spray and parchment paper.
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Set aside.
In another bowl, whisk together flour, cocoa powder, and salt.
In a large mixing bowl, whisk sugars and eggs for 3 minutes until frothy.
Pour in the cooled chocolate mixture and whisk until combined.
Sift in dry ingredients and fold with a spatula until just combined.
Scrape batter into the prepared pan and bake for 25-30 minutes. Cool completely.
Raspberry Mousse:
Puree the raspberries and pass through a fine mesh sieve into a saucepan.
Sprinkle gelatin over water in a small bowl, allowing it to bloom for 5 minutes.
Heat raspberry puree over medium heat and dissolve the sugar. Remove from heat and stir in the gelatin mixture.
Transfer raspberry mixture to a shallow bowl and let it cool to room temperature.
In a stand mixer, whip cold cream and powdered sugar until stiff peaks form.
Fold in raspberry puree in two batches. Spread the mousse over the cooled brownie cake. Refrigerate for 4 hours or overnight.
Chocolate Ganache Glaze:
Place chopped chocolate in a heat-proof bowl.
Heat the heavy cream until it steams, then pour over the chocolate. Let it stand for 1 minute, then stir until smooth.
Let the ganache cool for 10 minutes until pourable.
Remove the cake from the pan, peel off the parchment, and place it on a wire rack.
Pour the ganache over the cake, covering the sides. Let it set, then transfer to a serving platter.
Top with fresh raspberries. Slice and serve.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450