Description
This Chocolate Mousse Raspberry Cake recipe combines a moist cocoa almond cake base with a luscious chocolate mousse filling and a fresh, thickened raspberry chia seed layer. The dessert is rich yet balanced by the tartness of raspberries, making it an elegant treat perfect for special occasions or indulgent gatherings.
Ingredients
Cake Base
- 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
Raspberry Filling
- 3 cups (375g) raspberries
- 3 Tablespoons maple syrup or honey
- 3 Tablespoons chia seeds
Chocolate Mousse Filling
- 4 eggs, separated
- 2.5 ounces (70g) mascarpone
- 3 ounces (85g) heavy cream
- 10 ounces (300g) dark bittersweet chocolate
- 2 Tablespoons (30g) caster sugar
Instructions
- Prepare Cake Base: Preheat the oven to 350°F (180°C) and grease an 8-inch springform pan. Line the bottom with parchment paper and grease the parchment as well. Mix ground almonds, cocoa powder, flour, and salt in a small bowl. In a larger bowl, whisk together eggs, sugar, vegetable oil, and sour cream until combined. Add the dry ingredients into the wet mixture and stir gently until just combined.
- Bake Cake Base: Pour the cake batter into the prepared pan and bake for 20-25 minutes. Allow the cake to cool in the pan, then turn out onto a wire rack and cool completely. Once cooled, line the same springform pan with cling film over the bottom and edges, then place the cake back into the pan and refrigerate for about one hour.
- Make Raspberry Filling: Place the raspberries in a saucepan over medium-high heat and cook until the berries are softened and mashed. Stir in chia seeds and maple syrup or honey, continuing to cook until the liquid reduces and the mixture thickens. Transfer this raspberry filling to a container and chill in the refrigerator until fully cooled and set.
- Prepare Chocolate Mousse Filling: Melt the dark chocolate in the microwave, stirring every 10 seconds until smooth. Set aside. In a bowl, whisk the egg yolks, then slowly add the melted chocolate, whisking constantly to combine.
- Whip Cream and Combine: In a separate bowl, combine mascarpone and heavy cream. Whisk using an electric hand mixer until soft peaks form. Gently fold the egg yolk and chocolate mixture into the whipped cream.
- Make Meringue: Using a clean bowl and electric hand mixer, beat the egg whites until foamy. Gradually add caster sugar, a teaspoon at a time, while continuing to whisk, until stiff and glossy peaks are formed.
- Fold Meringue into Chocolate Mixture: Quickly fold one-third of the meringue into the chocolate mixture to lighten it. Then fold in the remaining meringue gently until fully incorporated, taking care not to deflate the batter.
- Assemble the Cake: Spread the chilled raspberry filling evenly over the chilled cake base in the pan. Pour the chocolate mousse over the raspberry layer and smooth the top evenly.
- Chill the Cake: Place the assembled cake in the refrigerator for at least 2 hours to allow the mousse to set and flavors to meld.
Notes
- Ensure the cake base is completely cooled before assembling to prevent melting the mousse.
- Use dark bittersweet chocolate with at least 70% cocoa content for a rich flavor.
- When folding the meringue into the chocolate mixture, do it gently to maintain airiness and mousse texture.
- The chia seeds in the raspberry filling help thicken naturally without adding gelatin.
- This cake is best served chilled and can be stored refrigerated for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
