Chocolate Raspberry Mousse Cake + A Decadent Dessert for Any Occasion
Short introduction
Chocolate Raspberry Mousse Cake is a delightful fusion of rich dark chocolate and tart raspberries. This cake features a light, fluffy mousse that melts in your mouth, making it a perfect dessert for celebrations or a cozy night in. With its indulgent taste and beautiful presentation, this cake is sure to impress friends and family.
Why you’ll love it
This dessert is not only delicious but also easy to make. The combination of rich chocolate and fresh raspberries provides a perfect balance of flavors. The mousse creates a light texture, allowing you to enjoy a slice without feeling too heavy. Moreover, it requires no baking, making it a fantastic option for novice bakers or those short on time. Serve it for birthdays, anniversaries, or simply as a treat for yourself!
Ingredients
- 200g dark chocolate
- 150g raspberries
- 100g sugar
- 200ml heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
- Butter for greasing
- Optional: cocoa powder for dusting
Substitutions & key variations
If you don’t have dark chocolate, you can substitute it with semi-sweet chocolate for a slightly sweeter taste. For a lighter option, consider using Greek yogurt instead of heavy cream. You can also swap raspberries with other berries like strawberries or blueberries, depending on your preference. To add a twist, try incorporating a splash of liqueur, like raspberry or orange, into the mousse for added depth of flavor.
Step-by-step
Step 1: Preheat and prepare
Preheat your oven to 180°C (350°F) and grease your cake pan with a little butter to prevent sticking.
Step 2: Melt the chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth, then remove it from heat and let it cool slightly.
Step 3: Whisk eggs and sugar
In a separate bowl, whisk together the eggs and sugar until the mixture is light and fluffy. This should take about 3 to 5 minutes.
Step 4: Combine chocolate and eggs
Gently fold the melted chocolate and vanilla extract into the egg mixture. Be careful not to deflate the eggs as you combine the ingredients.
Step 5: Whip the cream
In another bowl, whip the heavy cream until soft peaks form. This means the cream should hold its shape but still be soft and fluffy.
Step 6: Fold in the cream
Gently fold the whipped cream into the chocolate mixture until fully combined. Aim for a smooth and airy texture.
Step 7: Layer the mousse
Pour half of the mousse mixture into the prepared cake pan, smoothing it out. Then, spread the raspberries evenly over this layer. Finally, pour the remaining mousse on top, ensuring the raspberries are fully covered.
Step 8: Chill the cake
Refrigerate the cake for at least 4 hours or until it is set. This chilling step is critical for the mousse to firm up properly.
Step 9: Serve
Once the cake is set, dust it with cocoa powder if desired. Slice, serve, and enjoy the deliciousness!
Success tips
- Make sure your chocolate is not too hot when combining with the eggs, as it can cook them. Let it cool slightly before mixing.
- Whipping your cream to soft peaks gives the mousse a light texture. Be careful not to over-whip, as this can lead to butter forming.
- Ensure your cake pan is well-greased to avoid sticking. You can also line the bottom with parchment paper for easier removal.
How to serve
Present your Chocolate Raspberry Mousse Cake chilled, garnished with additional fresh raspberries or a dollop of whipped cream. This beautiful dessert is perfect as a stand-alone treat or paired with a light drink, such as tea or coffee.
Storage & reheating
Store any leftover mousse cake in an airtight container in the refrigerator. It will keep well for up to 4 days. Avoid freezing, as the texture may change. To serve leftovers, simply take them out of the fridge and enjoy cold. No need to reheat!
Frequently Asked Questions
How can I make this cake ahead of time?
You can prepare the cake a day in advance and store it in the fridge. Just remember to allow it to chill for at least 4 hours before serving.
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just be sure to thaw and drain them well to avoid excess moisture in the mousse.
Is this cake gluten-free?
Yes, this recipe is gluten-free since it does not use any flour or gluten-containing ingredients. Always double-check your chocolate and other ingredients to ensure they are gluten-free.
Can I substitute the heavy cream for a lighter option?
You may use Greek yogurt or whipped coconut cream for a lighter texture, but this may alter the taste slightly.
What should I do if my mousse doesn’t set?
If your mousse hasn’t set after 4 hours, it could be due to not whipping the cream enough. Make sure to follow the steps carefully, and if necessary, allow more chilling time.
Nutrition notes / equivalents
This cake is rich in flavor and provides a decadent treat. While indulgent, it also contains antioxidants from the dark chocolate and vitamins from the raspberries. Remember to enjoy in moderation!
Conclusion
Make this Chocolate Raspberry Mousse Cake for your next gathering or simply to treat yourself. Its delicious combination of chocolate and raspberries is sure to please any palate. Don’t hesitate to invite friends over to share this delightful dessert!
Links to related recipes
- Classic Chocolate Mousse
- Raspberry Cheesecake Bars
- No-Bake Chocolate Tart
- Berry Parfait with Whipped Cream
- Dark Chocolate Fondue with Fresh Fruits
Chocolate Raspberry Mousse Cake
Ingredients
Cake Ingredients
- 200 g dark chocolate Use semi-sweet chocolate as a substitute if desired.
- 150 g raspberries Frozen raspberries can be used; thaw and drain before use.
- 100 g sugar Regular granulated sugar.
- 200 ml heavy cream Can substitute with Greek yogurt or whipped coconut cream for a lighter option.
- 3 pieces eggs Ensure not to overheat when mixing with chocolate.
- 1 teaspoon vanilla extract Enhances the flavor of the mousse.
- Butter for greasing For greasing the cake pan.
- Optional: cocoa powder for dusting Use for presentation.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease your cake pan with butter.
- In a heatproof bowl, melt the dark chocolate over a pot of simmering water until smooth, then remove from heat and let it cool slightly.
- Whisk the eggs and sugar together in a separate bowl until the mixture is light and fluffy, about 3 to 5 minutes.
- Gently fold the melted chocolate and vanilla extract into the egg mixture, being careful not to deflate the eggs.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the chocolate mixture until fully combined, aiming for a smooth texture.
- Pour half of the mousse mixture into the prepared cake pan and smooth it out. Spread the raspberries evenly over this layer, then pour the remaining mousse on top.
Chilling and Serving
- Refrigerate the cake for at least 4 hours until set.
- Once set, dust with cocoa powder if desired, slice, serve, and enjoy!