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.