Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heavenly Raspberry Chocolate Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 36 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Heavenly Raspberry Chocolate Mousse Cake is a luscious dessert featuring layers of moist chocolate cake, rich dark chocolate mousse, and a vibrant raspberry jelly. Finished with a smooth dark chocolate ganache and fresh raspberries, it is perfect for special occasions or indulgent treats.

Ingredients

Chocolate Cake Layer

  • 1 chocolate cake (9 inches), baked and cooled

Raspberry Jelly

  • 1 cup fresh raspberries
  • 2 tbsp sugar
  • 1 tsp gelatin

Chocolate Mousse

  • 1 cup heavy cream
  • 1 cup dark chocolate, melted and cooled

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1/2 cup dark chocolate, chopped

Garnish

  • 1/2 cup fresh raspberries

Instructions

  1. Prepare the Raspberry Jelly: In a saucepan over medium heat, combine fresh raspberries and sugar, cooking until the raspberries break down and release their juices. Stir in gelatin until fully dissolved. Remove from heat, allow the mixture to cool, then refrigerate until set.
  2. Make the Chocolate Mousse: In a chilled bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold in the cooled, melted dark chocolate until fully incorporated, creating a smooth mousse.
  3. Assemble the Cake Layers: Place the cooled chocolate cake on a serving plate. Spread an even layer of chocolate mousse over the cake, spoon the raspberry jelly layer on top, then add another layer of chocolate mousse, smoothing it out.
  4. Prepare the Chocolate Ganache: Heat 1/2 cup heavy cream in a saucepan until it begins to simmer. Pour the hot cream over chopped dark chocolate and stir until the mixture is smooth and glossy. Pour the ganache evenly over the assembled cake.
  5. Garnish and Chill: Decorate the top of the cake with fresh raspberries. Refrigerate the cake for at least 2 hours, allowing all layers to set perfectly before serving.

Notes

  • Ensure the gelatin is fully dissolved in the raspberry mixture to avoid lumps in the jelly layer.
  • Whipping the cream well is key for a light, airy mousse.
  • Use good quality dark chocolate for the best flavor in mousse and ganache.
  • Allow the cake to chill long enough for the mousse and jelly layers to fully set before slicing.
  • Store the cake covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://slsrecipes.com/heavenly-raspberry-chocolate-mousse-cake-recipe/