Description
Rich chocolate raspberry mousse cake merges luxurious French pastry techniques with bold flavor profiles. Silky chocolate layers intertwine with tangy raspberry notes, creating an elegant dessert that will enchant chocolate and fruit lovers alike.
Ingredients
Scale
Chocolate Raspberry Mousse Cake
Brownie Cake
Main Ingredients:
- 3 large eggs, room temperature
- ¾ cup (170 grams) unsalted butter, room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar, packed
Chocolate and Flour Ingredients:
- 2 ounces (56 grams) semi-sweet chocolate, chopped
- ½ cup (60 grams) all-purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon kosher salt
Raspberry Mousse
Fruit and Sugar Ingredients:
- 3 cups (425 grams) fresh raspberries (two 6-ounce packs)
- ¼ cup (50 grams) granulated sugar
Gelatin and Cream Ingredients:
- 2¼ teaspoons (7 grams) powdered gelatin (1 packet)
- 2 tablespoons water
- 1 cup (240 milliliters) heavy whipping cream, very cold
- ¼ cup (30 grams) powdered sugar
Chocolate Ganache Glaze
- 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1¼ cups (300 milliliters) heavy whipping cream
Instructions
- Craft a perfectly greased 9-inch springform pan with parchment paper, ensuring seamless cake release.
- Gently melt chocolate and butter in microwave, stirring until silky and uniform in texture.
- Separately combine flour, cocoa powder, and salt in a delicate mixture.
- Vigorously whisk sugars and eggs for three minutes, creating a light, airy foundation.
- Incorporate cooled chocolate blend into egg mixture, whisking until thoroughly integrated.
- Delicately fold dry ingredients into batter, maintaining a soft, even consistency without overmixing.
- Transfer batter to prepared pan and bake until edges are set and center slightly springs back, approximately 25-30 minutes.
- Allow brownie base to cool completely, creating a robust foundation for subsequent layers.
- Transform fresh raspberries into smooth puree, straining through fine mesh to eliminate seeds.
- Sprinkle gelatin over water, allowing it to hydrate and bloom for precise texture.
- Warm raspberry puree, dissolving sugar and integrating gelatin until completely smooth.
- Chill raspberry mixture to room temperature, preparing for mousse incorporation.
- Whip cream and powdered sugar to stiff, billowy peaks in a chilled mixing bowl.
- Gently fold raspberry puree into whipped cream, creating a light, airy mousse.
- Spread mousse evenly over cooled brownie base, ensuring complete coverage.
- Refrigerate cake for minimum four hours, allowing layers to set and flavors to meld.
- Prepare ganache by placing chopped chocolate in heat-resistant vessel.
- Pour steaming cream over chocolate, letting mixture rest briefly before stirring to glossy perfection.
- Allow ganache to cool until pourable but not hot.
- Carefully remove cake from springform, peeling away parchment.
- Cascade ganache over cake, ensuring smooth, even coverage of sides and top.
- Let glaze set at room temperature.
- Garnish with fresh, vibrant raspberries.
- Slice with a heated knife and serve chilled.
Notes
- Cake requires a precise 25-30 minute baking time to maintain a fudgy brownie base without drying out.
- Gelatin blooming is crucial for creating a smooth, stable raspberry mousse with perfect texture.
- Cool chocolate and raspberry mixtures completely before combining to prevent cream deflation and maintain mousse structure.
- Refrigeration for 4 hours or overnight allows layers to set firmly and flavors to meld beautifully.
- Use room temperature ingredients for better incorporation and smoother mixing, especially with eggs and cream.
- Fresh raspberries as a topping add a vibrant, tangy contrast to the rich chocolate ganache and decadent mousse layers.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 385
- Sugar: 24 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg