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–+ servings
recipe image of a top down mise en place shot showing fresh raspberries dark chocolate cocoa powder sugar eggs butter flour cream and vanilla extract arranged in healthy clear glass bowls on a white marble kitchen counter with rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Indulge in Dark Chocolate Raspberry Mousse Cake

Indulge in a luxurious dessert that combines rich dark chocolate mousse with vibrant raspberry coulis on a moist chocolate cake base. This showstopper is perfect for special occasions, featuring layers of dense chocolate, airy mousse, and tangy raspberry for an unforgettable taste experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake Base
  • 1 cup 1
  • 1 cup 1
  • 1/2 cup 1/2
  • 1 tsp 1
  • 1/2 tsp 1/2
  • 1/2 tsp 1/2
  • 1/2 cup 1/2
  • 1/4 cup 1/4
  • 1 large 1
  • 1/2 cup 1/2 or hot water
For the Raspberry Coulis
  • 2 cups 2 fresh or frozen
  • 1/4 cup 1/4
  • 2 tbsp 2
For the Dark Chocolate Mousse
  • 10 oz 10 high quality dark chocolate (60-70% cacao), chopped
  • 2 cups 2 heavy whipping cream, cold, divided
  • 1/4 cup 1/4
  • 1 tsp 1
  • 1 tbsp 1 unflavored gelatin
  • 3 tbsp 3 cold water
For Garnish
  • 1 cup 1 fresh
  • 1 cup Chocolate shavings or curls

Equipment

  • 9-inch springform pan,
  • oven
  • Large bowl
  • Separate bowl
  • small saucepan,
  • Fine-Mesh Sieve
  • Small bowl
  • heatproof bowl
  • electric mixer,
  • Chilled bowl
  • - Spatula
  • Plastic Wrap
  • Wire rack

Method
 

Prepare the Chocolate Cake Base
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9 inch springform pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix the buttermilk, oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Carefully pour in the hot coffee and whisk until the batter is smooth. The batter will be thin.
Bake the Cake
  1. Pour the batter into your prepared springform pan.
  2. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before removing the outer ring and letting it cool completely on a wire rack.
  4. Once cooled, place it back inside the clean springform pan.
Create the Raspberry Coulis
  1. While the cake cools, combine the raspberries, sugar, and lemon juice in a small saucepan.
  2. Cook over medium heat, stirring and mashing the berries, until the mixture has thickened slightly, about 10 to 15 minutes.
  3. For a seedless coulis, press the mixture through a fine mesh sieve.
  4. Set aside to cool completely.
  5. Once cool, spread a thin layer of the coulis over the cooled chocolate cake base inside the springform pan. Reserve the rest for serving.
Start the Chocolate Mousse
  1. In a small bowl, sprinkle the gelatin over the 3 tablespoons of cold water and let it bloom for 5 minutes.
  2. In a heatproof bowl set over a saucepan of simmering water, melt the chopped dark chocolate with 1/2 cup of the heavy cream until smooth.
  3. Remove from heat.
  4. Gently warm the bloomed gelatin in the microwave for 5 to 10 seconds until it's liquid, then whisk it into the melted chocolate mixture until fully incorporated.
  5. Let this mixture cool to room temperature, stirring occasionally.
Whip the Cream
  1. In a large, chilled bowl, beat the remaining 1 1/2 cups of cold heavy cream with an electric mixer until it begins to thicken.
  2. Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
Combine for the Mousse
  1. Gently fold about one third of the whipped cream into the cooled chocolate mixture to lighten it.
  2. Then, carefully fold the lightened chocolate mixture into the remaining whipped cream until no streaks remain. Be careful not to deflate the cream.
Assemble and Chill
  1. Pour the dark chocolate mousse over the raspberry coulis layered cake base in the springform pan.
  2. Use a spatula to spread it into an even layer.
  3. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the mousse is firm and fully set.
Garnish and Serve
  1. Once the cake is set, carefully run a thin knife around the edge of the pan before releasing the springform ring.
  2. Decorate the top with fresh raspberries and chocolate shavings.
  3. Slice and serve chilled.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30g

Notes

Use high-quality chocolate for the best flavor. Ensure heavy cream is cold for fluffy whipped cream. Cool all components completely before assembling. Freeze for up to a month. Pair with espresso or fresh whipped cream. Variations include gluten-free flour or white chocolate mousse. Store leftovers in refrigerator for up to 4 days.
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