Chocolate Raspberry Mousse Cake
Indulge in the delightful experience of making this Chocolate Raspberry Mousse Cake, a dessert that artfully combines rich chocolate with the vibrant sweetness of raspberries. Perfect for any special occasion, this decadent cake features a light and airy chocolate sponge layered with an exquisite raspberry mousse. The cake is not only visually striking but also incredibly easy to prepare, making it an excellent choice for bakers of all skill levels. Each slice bursts with flavor, offering a perfect balance of sweetness and tartness that will leave your guests craving more.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 55 g light brown sugar
- 65 g granulated sugar
- 1 tsp vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 tsp baking powder
- ½ tsp espresso powder
- ¼ tsp salt
- 75 g dark chocolate (melted)
- 2¼ tsp powdered vegan gelatin
- 45 ml fresh lemon juice
- 400 g fresh raspberries
- 100 g granulated sugar (for mousse)
- 480 ml heavy cream (cold)
- 125 g fresh raspberries (for topping)
- 50 g dark chocolate shavings
Instructions
- Preheat your oven to 180°C (350°F) and grease your cake pan.
- In a mixing bowl, whisk together eggs, light brown sugar, granulated sugar, and vanilla extract until frothy. Sift in plain flour, cocoa powder, baking powder, espresso powder, and salt; gently fold until just combined. Stir in melted dark chocolate until fully incorporated.
- Pour the batter into the prepared cake pan and smooth out the top. Bake for about 20 minutes or until a toothpick comes out clean. Allow it to cool completely in the pan.
- For the mousse, mix vegan gelatin with lemon juice and let it bloom for about 5 minutes. Puree fresh raspberries with granulated sugar until smooth; heat half of this raspberry puree to dissolve the bloomed gelatin and mix back with the remaining puree.
- Whip cold heavy cream until stiff peaks form; carefully fold in the raspberry mixture until well combined.
- Assemble by placing the cooled chocolate sponge on a serving plate. Pour raspberry mousse over it evenly. Refrigerate for at least two hours to set.
- Before serving, top with fresh raspberries and sprinkle dark chocolate shavings over them.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg