Dark Chocolate Raspberry Mousse Cake

This layered dessert balances rich chocolate and bright berries with an airy mousse for a truly elegant finish. Dark Chocolate Raspberry Mousse Cake is perfect for celebrations or a cozy night in when you want something impressive but not fussy. If you love raspberry sweets, try white chocolate raspberry cheesecake balls for more inspiration.

Why You’ll Love This Dark Chocolate Raspberry Mousse Cake

• Deep, bittersweet chocolate paired with bright, tart raspberries for perfect balance.
• Light mousse keeps the cake from feeling heavy.
• Makes a show-stopping dessert with minimal hands-on time.
• Easy to chill ahead for stress-free entertaining.
• Great leftovers for the next-day indulgence.

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Ingredients Needed

• Dry ingredients

  • 1 cup All-purpose flour (Provides structure to the cake.)
  • 1/2 cup Unsweetened cocoa powder (Adds rich chocolate flavor.)
  • 1 teaspoon Baking powder (Helps the cake rise.)
  • 1/2 teaspoon Baking soda (Works with the baking powder for leavening.)
  • 1/4 teaspoon Salt (Enhances flavor.)

• Wet ingredients (cake)

  • 1/2 cup Unsalted butter (Softened for easy mixing.)
  • 1 cup Granulated sugar (Sweetens the cake.)
  • 2 large Eggs (Provides moisture and structure.)
  • 1 teaspoon Vanilla extract (Adds flavor.)
  • 1/2 cup Buttermilk (Adds moisture and richness.)

• Mousse

  • 1 cup Fresh raspberries (Plus extra for garnish.)
  • 1/4 cup Granulated sugar (Sweetens the mousse.)
  • 1 cup Heavy cream (For whipping into mousse.)
  • 1 teaspoon Vanilla extract (Adds flavor to the mousse.)
  • 4 ounces Dark chocolate (Melted and cooled for the mousse.)

• Ganache & garnish

  • 4 ounces Dark chocolate (Chopped for ganache.)
  • 1/2 cup Heavy cream (For making ganache.)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3–5 minutes; add eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined; pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely; once cooled, slice it in half horizontally to create two layers.
6. For the raspberry mousse, puree raspberries with 1/4 cup sugar in a blender and strain through a fine mesh sieve; whip 1 cup heavy cream and 1 teaspoon vanilla until soft peaks form, then fold in melted and cooled 4 ounces dark chocolate and the raspberry puree; refrigerate about 30 minutes to set.
7. Place one cake layer on a serving plate, spread half the mousse over it, add the second layer and top with remaining mousse; chill at least 1 hour. For the ganache, heat 1/2 cup heavy cream until just boiling, pour over chopped dark chocolate and let sit a few minutes before stirring smooth, then drizzle over the chilled cake before serving.

Serving Suggestions Dark Chocolate Raspberry Mousse Cake

• Serve slices with extra fresh raspberries and a dusting of cocoa powder.
• Add a scoop of vanilla or raspberry sorbet for contrast.
• Drizzle with warm raspberry sauce or extra ganache for an indulgent finish.
• Pair with a lightly sweet Moscato or a robust espresso.
• For a bite-sized companion dessert, offer white chocolate raspberry cheesecake balls alongside slices.

Tips for Success Dark Chocolate Raspberry Mousse Cake

• Use room-temperature eggs and butter for easier mixing and better rise.
• Strain the raspberry puree to remove seeds for a smooth mousse.
• Chill the mousse until slightly set so it spreads cleanly between layers.
• Warm the ganache slightly if it firms before drizzling to get a glossy finish.
• Store leftover cake covered in the refrigerator for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Make it lighter: swap half the all-purpose flour for almond flour for a nuttier crumb.
• Dairy-free option: use coconut cream for the mousse and a dairy-free butter substitute in the cake.
• Chocolate swap: use milk chocolate for a sweeter mousse layer if you prefer less bitterness.

Dark Chocolate Raspberry Mousse Cake

This layered dessert balances rich chocolate and bright berries with an airy mousse for an elegant finish, perfect for celebrations or cozy nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

Dry ingredients

• 1 cup All-purpose flour Provides structure to the cake.
• 1/2 cup Unsweetened cocoa powder Adds rich chocolate flavor.
• 1 teaspoon Baking powder Helps the cake rise.
• 1/2 teaspoon Baking soda Works with the baking powder for leavening.
• 1/4 teaspoon Salt Enhances flavor.

Wet ingredients (cake)

• 1/2 cup Unsalted butter Softened for easy mixing.
• 1 cup Granulated sugar Sweetens the cake.
• 2 large Eggs Provides moisture and structure.
• 1 teaspoon Vanilla extract Adds flavor.
• 1/2 cup Buttermilk Adds moisture and richness.

Mousse

• 1 cup Fresh raspberries Plus extra for garnish.
• 1/4 cup Granulated sugar Sweetens the mousse.
• 1 cup Heavy cream For whipping into mousse.
• 1 teaspoon Vanilla extract Adds flavor to the mousse.
• 4 ounces Dark chocolate Melted and cooled for the mousse.

Ganache & garnish

• 4 ounces Dark chocolate Chopped for ganache.
• 1/2 cup Heavy cream For making ganache.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 3–5 minutes; add eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined; pour batter into the prepared pan and smooth the top.
• Bake for 25–30 minutes or until a toothpick comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely; once cooled, slice it in half horizontally to create two layers.

Mousse

• For the raspberry mousse, puree raspberries with 1/4 cup sugar in a blender and strain through a fine mesh sieve.
• Whip 1 cup heavy cream and 1 teaspoon vanilla until soft peaks form, then fold in melted and cooled 4 ounces dark chocolate and the raspberry puree; refrigerate about 30 minutes to set.

Assembly

• Place one cake layer on a serving plate, spread half the mousse over it, add the second layer and top with remaining mousse; chill at least 1 hour.
• For the ganache, heat 1/2 cup heavy cream until just boiling, pour over chopped dark chocolate and let sit a few minutes before stirring smooth, then drizzle over the chilled cake before serving.

Notes

Use room-temperature eggs and butter for easier mixing and better rise. Store leftover cake covered in the refrigerator for up to 3 days.

Keyword chocolate cake, Elegant Dessert, Layered Cake, Mousse Cake, Raspberry Dessert