You can mix the chocolate sweetness as you please. You can use all semi-sweet, all bittersweet or mix as you wish. However, make sure to use 10 ounces of the chocolate total. Cake boards are very useful when making any kind of cake, so be sure to have some on hand. Leave the slice out for about 5-10 minutes, so the mousse can melt a bit, then enjoy! Blowtorch, french knife, cake board, and springform pan are just some of the tools I'd recommend for this recipe.
A few weeks ago, I shared a raspberry mousse recipe with you guys. Well, little did you know what was going on behind the scenes. That mousse went a long way. Not only did I use them for my raspberry mousse cups, which you can find the recipe for here, but I also was able to use the mousse for this lovely chocolate raspberry mousse cake. For as good as this cake looks and tastes, it’s incredibly easy to make. I used a homemade chocolate cake, but you can use the boxed mix or grocery cake layers. From there, all I did was make some ganache, which is child’s play and use the leftover raspberry mousse I had on hand. It was that easy.
First thing is, you’ll need chocolate cake baked off. I typically always have some on hand. I usually freeze extra layers, so that’s why I always have some on hand. I used my favorite chocolate cake recipe, which I’ll be sharing in the future. You could use your favorite chocolate cake recipe or even a boxed mix. A typical recipe should get you two 8″ or 10″ layers. Once the cakes are baked off and cooled, wrap them really well and place them in the freezer for an hour, at least.
While those are freezing, you can make the raspberry mousse. The recipe can be found below or here.
How to Make My Chocolate Raspberry Mousse Cake:
Mousse
- To begin the mousse, pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom. You don’t necessarily need gelatin, however, the mousse won’t set up nearly as much without it. It remains a soft peak whipped cream consistency. If you use are Muslim or can’t use pork gelatin, here’s a link for the halal gelatin I use and highly recommend. You could also use agar-agar which is a seaweed-based thickener.
- Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest and juice, and sugar. Bring to a boil over medium-high heat, stirring occasionally.
- After the sauce is brought to a boil, turn down the heat to medium-low heat and allow it to simmer for five minutes.
- Pour the sauce into a medium to large-sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract. Set to the side and allow the sauce to cool for about ten minutes.
- After ten minutes, whip the heavy cream on high speed until you get soft peaks.
- Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.
- Refrigerate for an hour.
Chocolate Ganache
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave-safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Add in the instant coffee granules and vanilla and continue to mix until combined.
- Once well combined, allow to cool for about 10-15 minutes or you can wrap well and place in the fridge until ready for use.
- Now after a couple of hours, you should have all your components and you should be ready for assembly!
Assembly
- Take your frozen chocolate cake out of the freezer and let it thaw for about 10-15 minutes. Depending on the size of the cake you’re using, you’ll want either an 8″ or 10″ springform pan. The springform will be the key to making assembly so easy. Place an 8″ or 10″ cake board below the springform pan. Lock the pan using the trigger on the outside. Place one chocolate cake on the bottom. If you find the cake isn’t fitting, you can cut the edges to make it fit. Pour the mousse from the fridge on top of the cake. Use an offset spatula to spread evenly. Place the second cake on top. Wrap really well with plastic wrap and freeze for 24 hours.
- The next day, re-heat the ganache and stir well for a couple of minutes. Unmold the cake from the pan. Use a blowtorch around the outside, if necessary. Place the cake over a wire rack and place the wire rack over a sheet pan. Pour the ganache over the top of the cake and let the ganache run down the sides. Decorate as you wish. The ganache will firm up pretty quickly. Freeze for about ten minutes to allow the ganache to set further. Take out of the freezer and let the cake thaw for about 10 minutes before cutting into. Use a hot knife and/or a blowtorch and a clean towel to help in cutting the perfect slice. Let the slice thaw for about 10-15 minutes before enjoying!
MORE GREAT CHOCOLATE RECIPES:
- Chocolate Crinkle Cookies
- Chocolate Yule Log Cake
- Chocolate Raspberry Mousse Cups
SHOP MY BAKING ESSENTIALS:
https://www.amazon.com/shop/fayesfood
Chocolate Raspberry Mousse Cake
Ingredients
- 1 8 " or 10" chocolate cake baked & cooled
Raspberry Mousse:
- ¼ cup cold water
- 2 teaspoons powdered gelatin
- ½ cup boiling water
- 1 ¼ cup raspberries fresh or frozen
- 1 lemon zested and juiced
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
Chocolate Ganache:
- 7 ounces semi-sweet chocolate
- 3 ounces bittersweet chocolate
- 1 ¼ cup heavy whipping cream
- ⅛ teaspoon instant coffee granules I use the NesCafe brand
- 1 teaspoon vanilla extract
Instructions
Raspberry Mousse:
- Pour the gelatin over the top of the cold water. Swirl around and let it sit for five minutes to bloom.
- While the gelatin is blooming, grind up the Oreo cookies until you get about one cup of fine cookie crumbs and set to the side.
- Place the bloomed gelatin in a saucepan over medium heat. Add in the boiling water, raspberries, lemon zest and juice and sugar. Bring to a boil over medium-high heat, stirring occasionally.
- After the sauce is brought to a boil, turn down the heat to a medium-low heat and allow it to simmer for five minutes.
- Pour the sauce into a medium to large-sized bowl through a strainer. Push out as much sauce as possible. Scrape the sauce that collects on the bottom of the strainer. Stir in the vanilla extract into the sauce. Set to the side and allow the sauce to cool for about ten minutes.
- After ten minutes, whip the heavy cream on high speed until you get soft peaks.
- Add the cooled raspberry sauce into the whipped cream in two stages. Fold in gently.
- Refrigerate for at least two hours or until the mousse is set.
Chocolate Ganache:
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave-safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined. Add in the instant coffee granules and vanilla and continue to mix until combined.
- Once well combined, allow to cool for about 10-15 minutes or you can wrap well and place in fridge until ready for use. Once you're ready to use it, just microwave until back to pouring consistency and cool slightly.
Assembly Instructions:
- Shown above in post.
Video
Notes
©️ 2025 Faye's Food | Template by Maya Palmer Designs |