Chocolate Raspberry Mousse Cake

This Chocolate Raspberry Mousse Cake is as beautiful as it is delicious. A decadent flourless chocolate cake is topped with a rich and creamy layer of chocolate mousse and a refreshing layer of white chocolate raspberry mousse.

If you want to really impress your sweetheart or your family with a dessert for Valentine’s Day this Chocolate Raspberry Mousse Cake will do the trick.

It is one of my top 5 favorite desserts of all time. It is amazingly delicious, however, it is a labor of love.

It is going to take you a bit of time to make this cake and you will dirty a lot of dishes, but I am 100% certain that once you try a slice of this 3-layer mousse cake, you will think it was totally worth the effort.

To make this Valentine’s Day cake, you will start by baking a flourless chocolate cake layer in a heart-shaped springform pan. Then you’ll add a layer of decadent chocolate mousse and another layer of fresh raspberry mousse on top.

To make the cake even more impressive looking, you can garnish it with freshly glazed raspberries in a heart pattern on top.

Of course, you don’t have to make this cake in a heart-shaped pan. If you want to make this dessert for Christmas, a birthday party, Mother’s Day, or any special occasion, you can use a round springform pan instead. Your round cake will be equally stunning.

Each layer of this cake is delicious all on its own and worth making to serve for dessert if you don’t have time to make all three layers.

Chocolate Raspberry Mousse Cake

Flourless Chocolate Cake Layer:

7 ounces semi-sweet chocolate, finely chopped
6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

Pan:

heart-shaped springform pan

Instructions:

• Preheat oven to 325 degrees Fahrenheit.
• Prepare a  9″ springform pan or heart-shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan.
• Generously grease the sides and base of the pan with butter.

Melt Chocolate and Butter

• Place chocolate and butter in a large heatproof bowl.
• Prepare a double boiler by filling a saucepan with 1″ of water and setting it over low heat on the stove.
• Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt slowly, stirring often.
• Remove the melted chocolate from the stovetop and allow it to cool for about 5 minutes.
• Stir in the vanilla and egg yolks.

Wisk egg whites and brown sugar.

• Whisk egg whites and salt until foam forms.
• Sprinkle in about 1/2 of the brown sugar and whisk until combined.
• Add the rest of the brown sugar and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.)

You can use a stand mixer or handheld mixer for this process if you desire, just don’t overbeat the eggs or they will become like Styrofoam.

Bake flourless chocolate cake in a heart pan..

• Gently fold 1/3rd of the whipped egg whites into the chocolate mixture.
• Fold in the remaining egg whites, being careful to not deflate them.
• Pour the batter into the prepared pan.
• Bake for 15-18 minutes.
  • The cake will have risen, the edges will look set, and the center will spring back when touched.
• Set aside to cool for one hour.
• Once cooled, the cake may sink down slightly in the center.
  • For a really creamy flourless chocolate cake that won’t sink, you can bake the cake in a water bath.
  • Fill a roasting pan with 1 1/2 inches of boiling water.
  • Wrap the bottom and sides of the springform pan with a few layers of tin foil and set the filled pan down into the water
• NOTE: The toothpick test does not work with this cake. Just follow the instructions above. You can see the top of the cake pictured at right is all one color, there are no wet spots (darker areas.) That is what you’ll look for.
• If you bake the flourless chocolate cake using a waterbath it will look more like a chocolate cheesecake when it’s finished baking.

Chocolate Mousse Layer:

1 1/2 cups heavy whipping cream
12 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
3 egg yolks, room temperature

Make chocolate mousse.

• Whisk whipping cream to soft peaks. Set aside to warm slightly. You don’t want to use really cold cream.
• Melt the chocolate in a large bowl.  Click here for detailed chocolate melting instructions.
• Pour water and sugar in a small saucepan and bring it to a boil over medium heat.
• Stir until the sugar is dissolved creating a simple syrup.
• Whisk egg yolks in a medium bowl.
• Continue to whisk while slowly adding a small amount of simple syrup.
• Slowly drizzle in the remaining simple syrup continually whisking.
• Combine this egg mixture with your melted chocolate, stirring until well incorporated.
• Heat chocolate mixture in the microwave for 15 seconds, or in a double boiler, then stir.
• Add one-third of the whipped cream and whisk until well incorporated.
• Gently fold in the remaining whipped cream until fluffy.
• Pour the chocolate mousse over the flourless chocolate cake layer.
• Spread evenly over top then refrigerate the cake for 30 minutes.

NOTE about raw eggs:

The eggs in this recipe get heated when you pour the boiling sugar syrup over top, but if you are concerned you can heat the eggs more thoroughly. See my Best Chocolate Mousse Recipe for heating instructions.

White Chocolate Raspberry Mousse Layer

1 tablespoon water
1 teaspoon unflavored gelatin
16 ounces frozen raspberries
1 tablespoon sugar
6 ounces white chocolate, finely chopped
1 cup heavy whipping cream

Garnish:
8 ounces fresh raspberries, rinsed and patted dry

Make white chocolate raspberry mousse.

• Pour water into a small bowl.
• Sprinkle gelatin over top and set aside for 5 minutes to bloom.
• Pour frozen raspberries into the bowl of a food processor and puree.
• Pour puree into a fine-mesh strainer set over a bowl.
• Press down on the raspberries and allow the juice to drip into the bowl.
• Press on the solids to get as much juice out of the puree as possible.
• Discard the seeds and solids.
• Pour the raspberry juice into a small saucepan.
• Add sugar.
• Bring to a boil over medium heat.
• Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes.
• Remove from heat and add the bloomed gelatin.
• Stir until the gelatin is dissolved.
• Put the chopped white chocolate into a large bowl.
• Pour the hot rapberry mixture over the white chocolate.
• Allow the bowl to sit, undesturbed, for 3 minutes.
• Stir until melted and smooth.

Add raspberry mousse layer.

• Whisk heavy whipping cream to soft peaks.
• Whisk 1/3rd of the whipped cream into the white chocolate mixture to lighten it.
• Gently fold in the remaining whipped cream until light and fluffy.
• Pour over the chocolate mousse layer and spread evenly.
• Refrigerate for at least 3 hours.

Decorate with raspberries.

• Remove from the refrigerator.
• Run a thin knife or offset spatula around the edge of the pan.
• Release the latch on the pan and carefully remove the metal ring from the cake.
• Set on a cake stand. (I usually put a dab of frosting or something on the plate to hold the cake in place.)
• Arrange raspberries in a heart on top of the cake just before serving.

How to store a mousse cake.

• Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days.
• Keep your cake in a cake dome to keep the refrigerator smells out.
• You can freeze the cake in the springform pan. Be sure to cover it well then either place in an airtight container or wrap well in several layers of tin foil. Thaw in the refrigerator overnight.

Serving mousse cake.

• Remove the cake from the refrigerator and cut into slices.
• Set the slices on dessert plates.
• Allow the slices to thaw slightly for about 20 minutes before serving. Taking the chill off the cake allows the chocolate flavors to really shine through.

Print

Chocolate Raspberry Mousse Cake

Prep Time

1 hr

Cook Time

18 mins

 

A decadent cake made with three layers starting with a flourless chocolate cake topped with dark chocolate mousse and white chocolate raspberry mousse.

Course: Dessert

Cuisine: American

Keyword: chocolate mousse, chocolate raspberry mousse cake, mousse cake, raspberry mousse

Servings: 12

Calories: 559 kcal

Author: Beth

Ingredients

• Flourless Chocolate Cake Layer:
• 7 ounces semi-sweet chocolate finely chopped
• 6 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 4 large eggs separated
• pinch of salt
• 1/3 cup light brown sugar
• Chocolate Mousse Layer:
• 1 1/2 cups heavy whipping cream
• 12 ounces semi-sweet chocolate finely chopped
• 3 tablespoons water
• 3 tablespoons sugar
• 3 egg yolks room temperature
• White Chocolate Raspberry Mousse:
• 1 tablespoon water
• 1 teaspoon unflavored gelatin
• 16 ounces frozen raspberries
• 1 tablespoon sugar
• 6 ounces white chocolate finely chopped
• 1 cup heavy whipping cream
• Garnish:
• 8 ounces fresh raspberries rinsed and patted dry
• optional 1 tablespoon seedless raspberry jam

Instructions

Flourless Chocolate Cake Layer:

1. Preheat oven to 325 degrees Fahrenheit.
2. Prepare a  9" springform pan or heart-shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan.
3. Generously grease the sides and base of the pan with butter.
4. Place 7 ounces finely chopped chocolate and 6 tablespoons butter in a large heatproof bowl.
5. Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove.
6. Set the chocolate filled bowl over the pan and allow the chocolate and butter to melt slowly, stirring often.
7. Remove the melted chocolate from the stove and allow it to cool for about 5 minutes.
8. Stir in 1 1/2 teaspoons of vanilla and 4 egg yolks.
9. Whisk the 4 egg whites and salt until foam forms.
10. Sprinkle in 3 tablespoons of the brown sugar and whisk until combined.
11. Add the rest of the brown sugar (2 1/2 tablespoons) and whisk to soft peaks (pick up the whisk and the eggs should form a peak but flop over.)
12. Gently fold 1/3rd of the whipped egg whites into the chocolate mixture.
13. Fold in the remaining egg whites being careful to not deflate them.
14. Pour the cake batter into the prepared pan.
15. Bake for 15-18 minutes until the top no longer looks wet.

Chocolate Mousse Layer:

1. Whisk 1 1/2 cups heavy whipping cream to soft peaks then set aside.
2. Melt the 12 ounces of finely chopped chocolate in a large bowl.
3. Pour 3 tablespoons of water and 3 tablespoons of sugar in a small saucepan and bring it to a boil over medium heat.
4. Stir until the sugar is dissolved creating a simple syrup.
5. Whisk 3 egg yolks in a medium bowl.
6. Continue to whisk the eggs while slowly adding a small amount of sugar syrup.
7. Slowly drizzle in the remaining sugar syrup continually whisking.
8. Combine the whipped egg yolks with the melted chocolate, stirring until well incorporated.
9. Heat this chocolate mixture in the microwave on high power for 15 seconds then stir. Alternatively, you can heat it using a double boiler, until smooth and creamy.
10. Add one-third of the whipped cream to the warmed chocolate mixture and whisk until well incorporated.
11. Gently fold in the remaining whipped cream until fluffy.
12. Pour the chocolate mousse over the flourless chocolate cake layer in the springform pan.
13. Spread the mousse evenly over top then refrigerate the cake for 30 minutes.

White Chocolate Raspberry Mousse:

1. Pour 1 tablespoon of water into a small bowl.
2. Sprinkle 1 teaspoon of gelatin over top and set aside for 5 minutes to bloom.
3. Pour 16 ounces of frozen raspberries into the bowl of a food processor or blender and puree.
4. Pour puree into a fine-mesh strainer set over a bowl and press down on the berries.
5. Allow the raspberry juice to drip into the bowl.
6. Press on the solids to get as much juice out of the puree as possible.  You'll want 1 cup of puree.
7. Discard the solids including the seeds.
8. Pour the raspberry puree into a small saucepan.
9. Add 1 tablespoon of sugar.
10. Bring to a boil over medium heat.
11. Continue to boil, stirring often until the juice reduces to 1/2 cup, about 5 minutes.
12. Remove from heat and add the bloomed gelatin.
13. Stir until the gelatin is dissolved.
14. Put the 6 ounces of chopped white chocolate into a large bowl.
15. Pour hot juice over chocolate.
16. Allow to sit for 3 minutes.
17. Stir until melted and smooth.
18. Whisk 1 cup of heavy whipping cream to soft peaks.
19. Whisk 1/3rd of the whipped cream into the white chocolate mixture.
20. Gently fold in the remaining whipped cream until light and fluffy.
21. Pour over the chocolate mousse layer and spread evenly. Refrigerate for at least 3 hours.
22. Remove the cake from the refrigerator.
23. Run a thin knife or offset spatula around the edge of the pan.
24. Release the latch on the pan and carefully remove the metal ring from the cake.
25. Set on a cake stand or serving platter.
26. Optional, heat 1 tablespoon seedless raspberry jam for 10-20 seconds on high in the microwave, until it's thin.
27. Allow it to cool then brush it over top of fresh raspberries.
28. Arrange fresh or glazed raspberries in a heart on top of the cake just before serving.

Recipe Notes

Cake (without raspberry garnish) will keep in the refrigerator for up to 5 days. Keep in a cake dome to keep the refrigerator smells out. Serves 8-12.

This recipe was originally posted on February 1, 2011. It was one of my very first blog posts here on Hungry Happenings.

If you enjoy this raspberry chocolate mousse cake you might also like these other dessert recipes…

Chocolate Mousse Desserts for Valentine’s Day

• Three Layer Chocolate Cherry Mousse Cake
• Black and White Mousse (Chocolate Cheesecake Swirl)
• Chocolate Mousse Cup Hearts
• Chocolate Raspberry Mousse Cake
• The BEST Chocolate Mousse Recipe

 If you are looking for other Valentine’s Day desserts be sure to check out my round up of over 100 Valentine’s Day recipes.