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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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The Chocolate Raspberry Mousse Cake masterfully blends rich dark chocolate and vibrant fresh raspberries into a luxurious dessert. Featuring a tender cake base layered with airy chocolate mousse and bright raspberry puree, it offers a perfect balance of tartness and sweetness. Light yet indulgent, this elegant cake is ideal for celebrations or any time you want to impress with a sophisticated, irresistible dessert.

Ingredients

Scale

Cake Base

  • 3 large room temperature eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (substitute with almond or gluten-free flour for gluten-free option)
  • 1/4 cup unsalted butter, melted

Mousse

  • 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
  • 1 1/2 cups cold heavy cream (or coconut cream for dairy-free)
  • 1/4 cup sifted powdered sugar
  • 2 large eggs or 1 tablespoon gelatin (optional, for mousse structure)
  • 1 teaspoon vanilla extract

Raspberry Puree & Garnish

  • 1 cup fresh raspberries
  • Fresh raspberries, for decoration
  • Shaved dark chocolate, for decoration
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Cake Base: Whisk together the eggs, granulated sugar, and vanilla extract until light and fluffy. Gently fold in sifted flour and melted butter to combine without deflating the batter. Pour into a prepared baking pan and bake at 350°F (175°C) for about 20-25 minutes or until the cake is light, springy, and a toothpick comes out clean. Let cool completely.
  2. Whip the Cream: Chill a mixing bowl and beaters. Pour cold heavy cream into the bowl, add sifted powdered sugar, and whip until soft peaks form. This light, airy cream is essential for a luscious mousse texture.
  3. Melt the Chocolate: Using a double boiler or microwave at low power, gently melt the chopped dark chocolate, stirring frequently to prevent burning. Allow it to cool slightly but stay fluid before folding into the whipped cream.
  4. Make the Raspberry Puree: Blend fresh raspberries until smooth. Pass the puree through a fine sieve to remove seeds, resulting in a smooth, seedless mixture perfect for folding into the mousse.
  5. Assemble the Mousse: Carefully fold the melted chocolate into the whipped cream, blending fully but gently to maintain airiness. Next, gently fold in the raspberry puree, creating either a marbled effect or distinct layers depending on your preference.
  6. Layer the Cake: Place the cooled cake base into a springform pan or serving dish. Pour the mousse mixture evenly over the cake surface and smooth the top. Refrigerate for at least 4 hours or overnight to allow the mousse to set firmly.
  7. Final Touches: Before serving, decorate the cake with fresh raspberries, shaved dark chocolate, and optional fresh mint leaves to enhance both flavor and presentation.

Notes

  • Use room temperature eggs for a light, even cake texture.
  • Chill your mixing bowl and beaters for the creamiest whipped cream.
  • Fold mousse ingredients gently to retain airy texture.
  • Strain raspberry puree to remove seeds and ensure smooth mousse.
  • Allow mousse to set overnight for best texture and flavor melding.
  • Frozen raspberries can be used after thawing and draining excess liquid.
  • Substitute flour for gluten-free options if needed.
  • For dairy-free version, use coconut cream and dairy-free chocolate.
  • Store leftover cake refrigerated in an airtight container for up to 3 days.
  • The cake freezes well; thaw overnight in refrigerator before serving.
  • Serve cold or at room temperature, avoid reheating to preserve mousse texture.

Nutrition

Keywords: chocolate raspberry mousse cake, chocolate mousse cake, raspberry dessert, layered mousse cake, gluten-free chocolate cake, dairy-free mousse cake option

Find it online: https://linacorner.com/chocolate-raspberry-mousse-cake/