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Chocolate Raspberry Mousse Cake

Irresistible Chocolate Raspberry Mousse Cake for Sweet Moments

A delightful Chocolate Raspberry Mousse Cake that captivates the senses with indulgent layers and flavors.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Sponge
  • 4 pieces Eggs Ensure they are at room temperature for better aeration.
  • 100 grams Light Brown Sugar Adds sweetness and moisture.
  • 100 grams Granulated Sugar Provides an extra touch of sweetness.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract works too.
  • 120 grams Plain Flour (All-Purpose) Necessary for the cake's structure.
  • 50 grams Cocoa Powder Deepens the chocolate flavor.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Espresso Powder Intensifies the chocolate flavor.
  • 1 pinch Salt Balances out the sweetness.
  • 200 grams Dark Chocolate (75%) Core flavor, melted for the sponge.
For the Raspberry Mousse
  • 10 grams Powdered Gelatine Helps the mousse set.
  • 1 tablespoon Fresh Lemon Juice Assists with gelatine blooming.
  • 250 grams Fresh Raspberries Provides vibrant flavor and color.
  • 50 grams Sugar (for Mousse) Sweetens the tart raspberry layer.
  • 300 ml Cold Double Cream (Heavy Cream) Creates a velvety texture.
For Decoration
  • 100 grams Fresh Raspberries
  • 50 grams Dark Chocolate Shavings Add a touch of elegance.

Equipment

  • Springform pan
  • Electric Mixer
  • blender
  • heatproof bowl
  • Saucepan
  • Sieve
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Pan: Grease and line a 23cm (9-inch) springform pan with parchment paper and preheat your oven to 180°C (350°F).
  2. Whip Eggs and Sugar: Beat eggs, light brown sugar, granulated sugar, and vanilla extract until light and creamy, about 4 minutes.
  3. Fold in Dry Ingredients: Sift together plain flour, cocoa powder, baking powder, espresso powder, and salt onto the egg mixture and fold gently.
  4. Add Melted Chocolate: Melt dark chocolate and fold it into the chocolate batter.
  5. Bake: Pour the batter into the prepared pan and bake for 15-20 minutes until the center springs back when pressed.
  6. Cool: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  7. Bloom Gelatine: Sprinkle powdered gelatine over lemon juice and let sit for about 5 minutes.
  8. Blend Raspberries: Blend fresh raspberries until smooth and strain for a silky texture.
  9. Heat and Thicken Puree: Cook strained raspberry puree with sugar and incorporate bloomed gelatine until dissolved.
  10. Whip Cream: Whip cold double cream until soft peaks form and fold in cooled raspberry mixture.
  11. Assemble Mousse Layer: Pour the mousse over the cooled sponge in the springform pan and refrigerate for at least 3 hours.
  12. Serve: Remove from the springform pan, decorate with fresh raspberries and dark chocolate shavings, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure that eggs are at room temperature and that the sponge cools completely before adding the mousse layer.

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