Description
Indulgent chocolate raspberry mousse cake blends rich chocolate layers with tangy raspberry cream. Silky textures and balanced flavors create a luxurious dessert you’ll savor with pure delight.
Ingredients
Scale
- 3 large eggs, room temperature
- 0.75 cup (170 grams) unsalted butter, room temperature
- 2 oz (56 grams) semi-sweet chocolate, chopped
- 0.75 cup (150 grams) granulated sugar
- 0.5 cup (100 grams) light brown sugar, packed
- 0.5 cup (60 grams) all-purpose flour
- 0.5 cup Dutch processed cocoa powder
- 0.5 tsp kosher salt
- 3 cups (425 grams) fresh raspberries (two 6-oz packs)
- 0.25 cup (50 grams) granulated sugar
- 2.25 tsps (7 grams) powdered gelatin (1 packet)
- 2 tbsps water
- 1 cup (240 milliliters) heavy whipping cream, very cold
- 0.25 cup (30 grams) powdered sugar
- 6 oz (170 grams) semi-sweet chocolate, chopped
- 1.25 cups (300 milliliters) heavy whipping cream
Instructions
- Prepare Pan: Grease 9-inch springform pan and line with parchment paper for effortless cake release.
- Create Chocolate Base: Melt chocolate and butter until smooth, then combine with whisked eggs and sugars. Fold in flour, cocoa powder, and salt, maintaining light texture.
- Bake Brownie Layer: Pour batter into prepared pan and bake at 350°F for 25-30 minutes until edges are set. Cool completely.
- Craft Raspberry Mousse: Puree raspberries and strain. Bloom gelatin, then integrate with warmed puree. Whip cream with powdered sugar to stiff peaks and fold in raspberry mixture.
- Assemble Layers: Spread raspberry mousse evenly over cooled brownie base. Refrigerate for minimum four hours to set.
- Finish with Ganache: Heat cream and pour over chopped chocolate. Stir until glossy and let cool slightly. Remove cake from pan and pour ganache over entire surface, allowing it to cascade down sides.
- Garnish and Serve: Decorate with fresh raspberries. Slice with heated knife and serve chilled for optimal texture and flavor.
Notes
- Prevent Cake Cracking: Grease pan edges and use parchment paper to ensure smooth cake release and prevent potential structural breaks.
- Master Chocolate Melting: Microwave chocolate and butter in short bursts, stirring frequently to avoid burning and achieve a silky, uniform texture.
- Whip with Precision: Beat sugars and eggs for exactly three minutes to create an airy base that provides optimal cake structure and lightness.
- Mousse Consistency Control: Chill mixing bowl before whipping cream to achieve maximum volume and maintain stable whipped cream peaks for the perfect mousse texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 343
- Sugar: 25 g
- Sodium: 55 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 92 mg