Description
This Heavenly Raspberry Chocolate Mousse Cake combines rich chocolate layers, fluffy mousse, and a bright raspberry topping in a show-stopping, gluten-free dessert. Perfect for celebrations or romantic evenings, this mousse cake recipe delivers bold flavor and delicate texture in every bite.
Ingredients
200g dark chocolate
100g unsalted butter
4 large eggs
100g granulated sugar
200ml heavy cream
1 teaspoon vanilla extract
1 pinch salt
150g fresh raspberries
2 tablespoons sugar (for raspberry layer)
1 tablespoon unflavored gelatin
2 tablespoons water (for blooming gelatin)
Instructions
1. Preheat the oven to 350°F (175°C) and line a springform pan with parchment paper.
2. Melt 200g of dark chocolate with 100g of butter until smooth. Let cool slightly.
3. Beat 4 eggs with 100g of sugar until pale and fluffy.
4. Fold in the cooled chocolate mixture along with a pinch of salt.
5. Pour into the springform pan and bake for 20–25 minutes until just set. Cool completely.
6. For the mousse, melt 150g dark chocolate and let it cool slightly.
7. Whip 200ml heavy cream to soft peaks.
8. Fold the melted chocolate into the whipped cream gently to keep it airy.
9. Spread the mousse over the cooled cake base. Chill until set.
10. For the topping, heat 150g raspberries with 2 tablespoons of sugar until soft.
11. Strain to remove seeds, then stir in 1 tablespoon of bloomed gelatin and 1 teaspoon vanilla.
12. Cool slightly and pour over the mousse layer. Chill until firm.
13. Unmold the cake and garnish with fresh raspberries or chocolate shavings.
14. Slice using a warm knife for clean edges. Serve chilled.
Notes
This cake is naturally gluten-free, relying on eggs and chocolate for structure.
For clean layers, chill the cake thoroughly before adding each new component.
You can prepare this cake a day ahead—the flavor only gets better.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake & Baked combo
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 55mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg