Introduction

This Heavenly Raspberry Chocolate Mousse Cake is a delightful combination of rich chocolate cake and light, fruity mousse. It’s perfect for special occasions or whenever you crave something indulgent yet refreshing.

Heavenly Raspberry Chocolate Mousse Cake Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
2 large eggs
1/2 cup vegetable oil
1/2 cup whole milk
1 cup fresh raspberries
1 cup dark chocolate chips
1 tsp agar-agar powder

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease two round cake pans.
Step 2: In a bowl, whisk together the flour, cocoa powder, sugar, and baking powder.
Step 3: In a separate bowl, mix the eggs, vegetable oil, and milk until frothy. Combine this wet mixture with the dry ingredients until just mixed.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 5: Melt the dark chocolate chips gently. In a small saucepan, heat the fresh raspberries with agar-agar powder until the agar dissolves and the berries soften. Mix the melted chocolate with the warm raspberry mixture to create the mousse.
Step 6: Assemble the cake by layering one cake with half of the raspberry chocolate mousse, place the second cake layer on top, then spread the remaining mousse over the top.

Tips & Variations

Use frozen raspberries if fresh are unavailable, but thaw and drain them before use to avoid excess moisture.
For a smoother mousse, strain the raspberry mixture to remove seeds before combining with chocolate.
Swap agar-agar powder with gelatin if preferred, but adjust quantity as per package instructions.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture. Leftovers can be kept in an airtight container to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousse a day in advance. Assemble and refrigerate the cake overnight for flavors to meld beautifully.

What if I don’t have agar-agar powder?

You can substitute agar-agar with gelatin powder. Use about half the amount of gelatin compared to agar-agar and dissolve it according to the package directions before mixing with raspberries.

Heavenly Raspberry Chocolate Mousse Cake Recipe

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★★★★★

4.5 from 137 reviews

A decadent and airy Raspberry Chocolate Mousse Cake featuring rich cocoa-infused layers paired with a luscious raspberry and dark chocolate mousse, perfect for special occasions or indulgent dessert cravings.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Layers

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
2 large eggs
1/2 cup vegetable oil
1/2 cup whole milk

Mousse Filling

1 cup fresh raspberries
1 cup dark chocolate chips
1 tsp agar-agar powder

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two round cake pans to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder until fully combined.
Combine wet ingredients: In a separate bowl, beat the eggs, vegetable oil, and whole milk until the mixture is frothy and smooth.
Make the batter: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing for a tender crumb.
Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.
Prepare the mousse: Melt the dark chocolate chips gently, preferably in a double boiler or microwave in short bursts. Separately, heat the fresh raspberries with agar-agar powder until the agar-agar dissolves and the mixture thickens slightly. Combine the melted chocolate with the heated raspberry mixture to create a smooth, rich mousse.
Assemble the cake: Place one cake layer on your serving plate and spread half of the mousse evenly over it. Carefully set the second cake layer on top. Spread the remaining mousse generously over the top layer to finish the cake.

Notes

For best results, use fresh, ripe raspberries for the mousse to enhance flavor.
If you prefer a sweeter mousse, adjust the amount of sugar or add sweetener to the raspberry mixture before combining.
Make sure the cakes are completely cooled before applying the mousse to prevent melting or slipping.
Agar-agar is used as a vegetarian alternative to gelatin to set the mousse firmly.
Store the assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: raspberry chocolate cake, chocolate mousse cake, layered cake, vegetarian dessert, agar-agar mousse, cocoa cake