Name: Chocolate Mousse Raspberry Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: French-inspired
Ingredients: 3/4 cup (90g) ground almonds; 4 Tablespoons (30g) cocoa powder; 4 Tablespoons (30g) all-purpose flour; 1 pinch salt; 2 eggs; 1/2 cup (100g) granulated sugar; 1/3 cup (80 ml) vegetable oil; 1/3 cup (80 ml) sour cream; 3 cups (375g) raspberries; 3 Tablespoons maple syrup or honey; 3 Tablespoons chia seeds; 4 eggs, separated; 2.5 ounces (70g) mascarpone; 3 ounces (85g) heavy cream; 10 ounces (300g) dark bittersweet chocolate; 2 Tablespoons (30g) caster sugar

Jump to Recipe· 3.9 from 74 reviews

If you have a passion for rich desserts that sing with flavor and elegance, then this Chocolate Mousse Raspberry Cake Recipe is exactly what your sweet tooth has been longing for. This stunning cake layers a moist, almond-infused chocolate base with lush, tart raspberry filling, all embraced by an incredibly airy and decadent chocolate mousse. Every bite feels like a perfect dance of textures and tastes — velvety chocolate, juicy raspberries, and that gentle crunch from chia seeds bring this dessert to life. Whether it’s a celebration or a simple treat, this cake will quickly become your go-to showstopper.

Ingredients You’ll Need

A round chocolate cake with a dark brown color and smooth texture, dusted lightly with cocoa powder on top. One slice is slightly separated from the cake, showing the same dense chocolate layer inside. The top is decorated with scattered bright red raspberries, small chunks of almonds, pieces of dark chocolate, and a sprinkle of dried purple rose petals, adding texture and color contrast. The cake sits on a white plate, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Mousse Raspberry Cake Recipe lies in its straightforward, wholesome ingredients. Each item plays a crucial role, from creating the tender cake crumb to building that luscious mousse texture and vibrant raspberry layer.

Ground almonds: Adds a wonderful nutty depth and moist crumb to the cake base.
Cocoa powder: Delivers rich chocolate flavor with a natural intensity.
All-purpose flour: Provides structure while keeping the cake light.
Salt: Enhances all the flavors subtly.
Eggs: Bind the ingredients and help the cake rise beautifully.
Granulated sugar: Sweetens and balances the tartness of the raspberries.
Vegetable oil: Keeps the cake moist and tender.
Sour cream: Adds a tangy richness, making the crumb even more tender.
Fresh raspberries: Bring natural tartness and vibrant color.
Maple syrup or honey: Sweetens the raspberry filling with a natural depth.
Chia seeds: Thicken the raspberry jam with a nutritious crunch.
Mascarpone: Gives the mousse its luxuriously creamy texture.
Heavy cream: Whipped softly, it creates the melt-in-your-mouth mousse.
Dark bittersweet chocolate: Central star in the mousse, balancing sweetness with rich cocoa notes.
Caster sugar: Sweetens and stabilizes the meringue for the mousse.

How to Make Chocolate Mousse Raspberry Cake Recipe

Step 1: Prepare the Cake Base

Start by preheating your oven to 350°F (180°C). Grease an 8-inch springform pan thoroughly and line the bottom with parchment paper, greasing that as well to ensure easy release. In a small bowl, combine the ground almonds, cocoa powder, flour, and a pinch of salt, blending the dry ingredients evenly. In a larger bowl, whisk the eggs and sugar until smooth, then add the vegetable oil and sour cream, giving it a good mix. Gradually fold the dry mix into the wet ingredients until just combined, careful not to overmix. Pour the batter into your prepared pan and bake for 20 to 25 minutes. Allow the cake to cool completely before removing it from the pan. Once cooled, line the same pan with cling film, place the cake inside, and chill it in the fridge for about an hour. This step helps the cake firm up for layering.

Step 2: Make the Raspberry Filling

Add fresh raspberries to a saucepan and heat over medium-high until the berries break down and release their juices. Stir in the chia seeds and maple syrup or honey to sweeten and thicken the mixture. Keep stirring occasionally until it’s reduced to a jam-like consistency. Transfer the filling to a container and chill it thoroughly in the refrigerator to set before assembly. The chia seeds not only thicken the jam naturally but add a lovely texture contrast inside the cake.

Step 3: Create the Chocolate Mousse

Melt the dark bittersweet chocolate gently in the microwave, stirring every 10 seconds so it doesn’t burn. Meanwhile, whisk the egg yolks in a bowl, then slowly incorporate the warm melted chocolate while whisking continuously for a smooth blend. In another bowl, combine the mascarpone and heavy cream, whipping them with an electric mixer until soft peaks form, which will give your mousse that heavenly fluffiness. Fold the chocolate mixture gently into the mascarpone cream. Now, in a clean bowl, beat the egg whites with caster sugar gradually until stiff glossy peaks develop. Incorporate one-third of this meringue into the chocolate mixture quickly but carefully to loosen the batter, then fold in the remaining meringue gently to preserve the airy texture. This method creates a mousse that is light yet decadently creamy.

Step 4: Assembly and Chilling

On your chilled cake base, spread the raspberry filling evenly for a burst of fruity surprise in every slice. Then pour over the chocolate mousse, smoothing out the top with a spatula for a beautiful finish. Cover the cake and refrigerate for at least two hours, allowing the mousse to set and the flavors to meld together perfectly before serving.

How to Serve Chocolate Mousse Raspberry Cake Recipe

A round, three-layer chocolate dessert is shown on a white plate with a raised edge. The bottom layer is dark and dense with a rough, crumbly texture. Above it is a thick layer of bright red raspberry jelly with a glossy, slightly uneven surface. The top layer is thick, light brown chocolate mousse with a smooth, airy texture, dusted with a fine layer of cocoa powder. The dessert is garnished with a mix of whole raspberries and small pieces of dried flower petals scattered on top. The scene is set on a white marbled surface, with a blurred light blue background and some gold utensils placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Chocolate Mousse Raspberry Cake Recipe, consider adorning it with fresh raspberries, a dusting of cocoa powder, or delicate chocolate shavings. A few mint leaves add a refreshing pop of color and aroma, making every slice picture-perfect and even more inviting.

Side Dishes

This cake pairs wonderfully with lightly brewed coffee or a glass of chilled dessert wine like a late harvest Riesling. If you’re feeling indulgent, a scoop of vanilla bean ice cream or a drizzle of raspberry coulis on the side complements the mousse and raspberry flavors brilliantly.

Creative Ways to Present

For a special occasion, serve individual portions in clear glass cups layered with extra raspberry jam and mousse for a parfait effect. You can also dust the serving plate with powdered sugar or cocoa and add a sprinkle of crushed toasted almonds to echo the cake base, creating an elegant and thoughtful presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Mousse Raspberry Cake Recipe keeps beautifully in the refrigerator for up to three days. Keep it covered to prevent it from drying out or absorbing other flavors, ensuring every bite remains as fresh and delicious as when first made.

Freezing

If you want to save some for later, this cake can be frozen for up to one month. Wrap it tightly with plastic wrap and then with aluminum foil to protect against freezer burn. Thaw it in the fridge overnight before serving so that your mousse stays creamy and luscious.

Reheating

This dessert is best enjoyed chilled, so reheating is not recommended. Allow it to come to room temperature briefly if preferred, but retain its cool softness to preserve the texture and flavor contrast that makes the Chocolate Mousse Raspberry Cake Recipe so irresistible.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain any excess liquid before making the raspberry filling to avoid excess moisture that might affect the cake’s texture.

Is it safe to use raw eggs in the mousse?

This recipe uses raw eggs, which are common in classic mousse recipes. If you’re concerned, you can use pasteurized eggs to minimize any risk without compromising the mousse’s texture.

Can I make this cake vegan or dairy-free?

With some substitutions like coconut cream for heavy cream and dairy-free chocolate, along with flax eggs instead of real eggs, you can adapt the recipe, though the texture may vary slightly.

How long does it take to prepare this cake from start to finish?

It usually takes about 1 hour and 50 minutes including baking, chilling, and assembly, making it perfect for an afternoon baking project.

What can I do if I don’t have ground almonds?

You can substitute with finely ground almonds or almond flour. If allergic, try finely ground hazelnuts for a similar nutty flavor, but the texture might be a bit different.

Final Thoughts

There is something truly magical about the combination of silky chocolate mousse and bright raspberry in this Chocolate Mousse Raspberry Cake Recipe. It’s a fairly simple recipe that rewards you with a dessert that looks like it belongs in a fancy patisserie but feels warm and approachable enough for any home baker. I encourage you to dive in and make it your own — this cake promises smiles, compliments, and a lasting spot in your recipe collection.