This Raspberry Chocolate Mousse Cake is a beautiful, show-stopping dessert that layers airy raspberry mousse over a rich chocolate sponge, topped with fresh berries and dark chocolate shavings.
It’s the perfect balance of tart and sweet, soft and rich—ideal for birthdays, anniversaries, or anytime you want to impress with a homemade masterpiece.
Despite how luxurious it looks, this cake is surprisingly doable at home with simple ingredients and a little patience.
You don’t need any fancy tools—just a springform pan, a whisk, and a love for chocolate and berries.
Why You’ll Love This Recipe
Stunning layers – Light mousse and deep chocolate sponge in perfect harmony
Make-ahead friendly – Chill overnight and serve stress-free
Silky and satisfying – Creamy, fruity, and rich without being heavy
Fresh and festive – A great alternative to heavy cakes
Naturally flour-light – A small amount of flour keeps the base fluffy
What You’ll Need (Ingredient Highlights)
Chocolate Sponge:
Eggs + sugar – Whipped for volume and lightness
Cocoa powder + espresso powder – Enhances chocolate depth
Melted dark chocolate (75%) – Rich and bold flavor
Plain flour – Just enough to give structure without heaviness
Raspberry Mousse:
Raspberries – Fresh or thawed frozen, strained for smoothness
Lemon juice + gelatin – Sets the mousse without affecting flavor
Whipped cream – Lightens the texture and balances the tart berries
Toppings:
Fresh raspberries – Adds freshness and natural color
Dark chocolate shavings – Elegant finishing touch
Pro Tips Before You Start
Use room temperature eggs – Helps achieve maximum volume when whipped
Don’t skip the espresso powder – It enhances the chocolate without tasting like coffee
Strain the raspberry puree – Removes seeds for a smooth mousse texture
Cool everything before assembling – Hot sponge will melt your mousse
Chill at least 3 hours – Overnight is best for clean slices and full set
How to Make Raspberry Chocolate Mousse Cake
Step 1: Prepare the Cake Pan
Grease and line the base and sides of a 23cm (9-inch) springform pan.
Preheat the oven to 180°C (350°F).
Step 2: Make the Chocolate Sponge
In a medium mixing bowl, add 3 eggs, 55 g light brown sugar, 65 g granulated sugar, and 1 tsp vanilla extract.
Whip on medium-high speed for 4 minutes until thick, pale, and creamy.
You should see “ribbons” when lifting the whisk.
Sift in 65 g flour, 15 g cocoa powder, 1 tsp baking powder, ½ tsp espresso powder, and ¼ tsp salt.
Mix at low speed just until a few flour streaks remain.
Fold in 75 g melted dark chocolate (75%) using a rubber spatula.
Scrape the bottom and sides of the bowl to make sure everything is incorporated smoothly.
Pour the batter into the prepared pan.
Tap the pan on the counter to remove air bubbles.
Smooth the surface with an offset spatula.
Bake for 15–20 minutes, or until the center springs back when gently touched.
Let it cool completely in the pan.
Once cooled, use the flat base of a glass or cup to press the top of the sponge into a flat layer.
Cover and refrigerate.
What to Serve with This Cake
Espresso or strong coffee – Balances the sweetness beautifully
Glass of Prosecco or sparkling rosé – For special occasions
Whipped cream or vanilla ice cream – If you want to go extra indulgent
Fresh mint sprigs – Adds aroma and elegance to the plate
Variations & Substitutions
No espresso powder? Omit it, or use instant coffee granules
Make it gluten-free – Swap all-purpose flour for a 1:1 GF baking blend
Try other berries – Strawberries or blackberries work great too
Want more chocolate? Add a ganache topping before decorating
No fresh raspberries? Use thawed frozen ones—but strain well
Storage & Freezing Tips
Fridge: Store the finished cake, covered, in the refrigerator for up to 5 days
Freezer: Freeze the assembled cake (without toppings) for up to 2 months; thaw overnight in the fridge
Make ahead: Bake the sponge 1 day ahead; store tightly wrapped at room temp
Serving tip: Use a hot knife to slice for clean edges
Optional Garnish Ideas
Dust with cocoa powder or powdered sugar
Pipe small dollops of whipped cream around the edge
Add a drizzle of raspberry coulis for a restaurant-style look
FAQs
Can I use frozen raspberries for the mousse?
Yes, just thaw and drain well before pureeing.
Always strain to remove seeds.
Can I make the cake gluten-free?
Yes, simply use a gluten-free 1:1 flour replacement in the sponge.
How long does the mousse take to set?
At least 3 hours, but overnight is best for clean slicing.
Can I replace gelatine with agar-agar?
Yes, though the texture will be firmer and slightly less creamy.
What chocolate should I use for the sponge?
Use dark chocolate with at least 70–75% cocoa for the richest taste.
Can I freeze the mousse cake?
Absolutely. Wrap tightly and freeze for up to 2 months.
Thaw in fridge overnight.
How do I get clean slices when serving?
Use a sharp knife dipped in hot water, wipe between each cut.
Final Thoughts
This Raspberry Chocolate Mousse Cake is everything you want in a dessert: it’s elegant, flavorful, and surprisingly easy to make at home.
With rich chocolate, bright raspberry flavor, and creamy texture in every bite, this cake is sure to become a new favorite for every special occasion—or simply when you want to treat yourself to something beautiful.
