This Chocolate Raspberry Mousse Cake is a dream! It layers rich chocolate mousse with bright and tangy raspberries, making each slice a delightful treat for your taste buds.
You know it’s a hit when the chocolate is smooth and the raspberries add a pop of flavor. I like to serve it chilled, and watching friends take their first bite is always the best part! 🍰
It’s surprisingly easy to whip up, and the fancy look will impress everyone! Perfect for celebrations or just a fun dessert night at home.
Key Ingredients & Substitutions
Chocolate Cookie Crust: I love using Oreo crumbs for this recipe, but feel free to try other chocolate cookies like chocolate graham crackers. Need a gluten-free option? Use gluten-free chocolate cookies!
Heavy Cream: This makes the mousse light and fluffy. If you need a lighter option, you can use half-and-half, but keep in mind it may not whip as well. Coconut cream is a great dairy-free substitute!
Bittersweet Chocolate: Bittersweet chocolate gives a nice depth to the mousse. If you prefer, semisweet chocolate works well too. Dark chocolate will add a richer flavor if that’s your style!
Raspberries: Fresh raspberries add vibrant flavor, but frozen ones can work too. Just make sure to thaw and drain them properly. You could swap in strawberries if desired, although it changes the flavor profile.
How Do I Get the Mousse Layers to Set Properly?
Each mousse layer needs time to set for the perfect texture. Here’s how to do it right:
- Chill each mousse layer separately for at least 30 minutes before adding the next layer. This ensures they’re structured and don’t mix.
- Make sure that your gelatin is fully dissolved and cooled before adding to your whipped cream and raspberry mixture; otherwise, it may clump.
- Whip the cream to stiff peaks for all mousse layers to keep them airy. This is vital for the final texture!
With these tips in mind, you’ll achieve beautiful, distinct layers that look and taste amazing! Enjoy making your cake! 🍰
Chocolate Raspberry Mousse Cake
Ingredients You’ll Need:
For the Chocolate Cookie Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 6 tbsp unsalted butter, melted
For the Chocolate Mousse Layer:
- 6 oz (170g) bittersweet or semisweet chocolate, chopped
- 1 1/2 cups heavy cream, divided (1 cup + 1/2 cup)
- 3 tbsp sugar
- 1 tsp vanilla extract
For the Vanilla Mousse Layer:
- 6 oz white chocolate, chopped
- 1 cup heavy cream, divided (3/4 cup + 1/4 cup)
- 3 tbsp sugar
- 1 tsp vanilla extract
For the Raspberry Mousse Layer:
- 2 cups fresh or frozen raspberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 1/4 cups heavy cream, divided (1 cup + 1/4 cup)
- 2 tsp gelatin powder
- 3 tbsp cold water
For the Chocolate Ganache Topping:
- 4 oz bittersweet or semisweet chocolate, chopped
- 1/2 cup heavy cream
For Decoration:
- Fresh raspberries
- Chocolate curls or shavings
How Much Time Will You Need?
This delightful cake will take about 30 minutes to prep the layers, plus at least 2 hours for them to set in the fridge. Estimating a total of about 2.5 to 3 hours, including chilling time, will make it simply irresistible!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by lining the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until they are well mixed together. Press this mixture firmly into the bottom of the pan to create an even crust. Refrigerate this while you prepare the mousse layers.
2. Make the Chocolate Mousse Layer:
In a small saucepan, heat 1/2 cup of heavy cream until it’s just about to boil. Pour this hot cream over the chopped bittersweet chocolate in a bowl and let it sit for 2 minutes. After that, stir until the chocolate is smooth and melted. In a separate bowl, whip the remaining 1 cup of heavy cream with sugar and vanilla extract until you get stiff peaks. Carefully fold the whipped cream into the melted chocolate mixture until everything is combined. Spread this chocolate mousse evenly over your chilled crust, then pop it back in the fridge for 30 minutes to set.
3. Make the Vanilla Mousse Layer:
To make the vanilla mousse, heat 1/4 cup of heavy cream until hot and pour it over the chopped white chocolate. Let it sit for 2 minutes, then stir until it’s smooth. In another bowl, whip the remaining 3/4 cup of heavy cream with sugar and vanilla extract until stiff peaks form. Gently fold this whipped cream into the white chocolate until combined, then spread this vanilla mousse over the set chocolate layer. Chill in the fridge for another 30 minutes.
4. Make the Raspberry Mousse Layer:
Sprinkle gelatin over the cold water in a small bowl and let it bloom for about 5 minutes. In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until the raspberries break down and the sugar dissolves, around 5 minutes. Strain this mixture through a fine sieve to remove seeds and pour the puree back into the pan. Heat gently (don’t boil) and stir in the bloomed gelatin until it dissolves. Allow it to cool to room temperature. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the cooled raspberry puree into the whipped cream. Spread this raspberry mousse evenly over the vanilla layer and refrigerate it for at least 2 hours or until set.
5. Prepare the Chocolate Ganache Topping:
For the ganache, heat 1/2 cup of heavy cream until it is just simmering. Pour this over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and allow it to cool to a thick yet pourable consistency. Pour the ganache evenly over the set raspberry mousse layer and smooth the top with a spatula. Chill for about 30 minutes or until set.
6. Decorate and Serve:
Carefully remove the cake from the springform pan. Top it with fresh raspberries and chocolate curls for a beautiful presentation. Slice and serve chilled to enjoy this luscious layered delight!
Enjoy this luscious layered cake that combines a crunchy chocolate crust with creamy chocolate, vanilla, and raspberry mousse layers topped with rich ganache and fresh raspberries!
Can I Use Different Types of Chocolate?
Absolutely! While the recipe calls for bittersweet or semisweet chocolate for the mousse, you can also use dark chocolate for a richer flavor or even milk chocolate for a sweeter taste. Just be mindful that the sweetness level may vary depending on your choice!
How Long Can I Store Leftovers?
The Chocolate Raspberry Mousse Cake can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it well covered to maintain its freshness!
Can I Make This Cake Gluten-Free?
Yes, you can easily make this cake gluten-free by using gluten-free chocolate cookie crumbs for the crust. Just double-check that all other ingredients, like chocolate and cream, are gluten-free as well!
What Should I Do If My Mousse Doesn’t Set?
If your mousse isn’t setting, it may be due to not using enough gelatin or not allowing it to cool sufficiently. Ensure the gelatin is fully dissolved and that you let the layers chill for the recommended time for optimal results!
