Indulgent Raspberry Chocolate Mousse Cake

Indulgent Raspberry Chocolate Mousse Cake Delight transforms any ordinary evening into a celebration with its five stunning layers of pure decadence. This showstopper dessert has been my go-to recipe for impressing guests for over twenty years, and I’ve never had anyone leave the table without asking for seconds.

Last spring, when my granddaughter announced her engagement, I knew this was the perfect cake to mark the occasion. As I watched three generations of my family gathered around the dining table, savoring each forkful and sharing stories, I realized this recipe does more than satisfy a sweet tooth—it creates moments that become treasured memories. The combination of rich chocolate sponge, velvety raspberry mousse, and glossy ganache offers a sophisticated flavor profile that feels both luxurious and comforting. Every bite delivers that perfect balance of tart raspberries and deep chocolate that makes your taste buds dance. You’re going to love this one!

Why You’ll Love This Indulgent Raspberry Chocolate Mousse Cake Delight

This spectacular dessert has earned its place as my signature recipe through countless family celebrations and dinner parties. The combination of fresh raspberries and rich chocolate creates a flavor harmony that feels both elegant and nostalgic, reminiscent of the fancy desserts my grandmother would make for special Sunday dinners.

• Impressive presentation that transforms any meal into a special occasion with its gorgeous five-layer structure and professional-looking ganache finish
• Perfect balance of flavors combining the tartness of fresh raspberries with deep, rich chocolate that pleases every palate at your table
• Make-ahead friendly since the cake actually improves after chilling overnight, making it ideal for entertaining without last-minute stress
• Uses familiar ingredients that you likely have in your pantry, with fresh raspberries being the only specialty item you’ll need to pick up
• Consistently impressive results that look like they came from an upscale bakery, even if you’re still building your baking confidence
• Versatile for any season though it’s particularly stunning for spring celebrations, romantic dinners, or holiday gatherings

This indulgent raspberry chocolate mousse cake delight is more than just dessert—it’s the kind of recipe that becomes part of your family’s story.

Ingredient Note List

All-Purpose Flour: I always recommend using unbleached all-purpose flour because it provides the perfect structure for the chocolate sponge layers without making them too dense or heavy.

Unsweetened Cocoa Powder: Choose a high-quality Dutch-processed cocoa powder for the deepest chocolate flavor that won’t compete with the delicate raspberry mousse.

Fresh Raspberries: Make sure to pick berries that are plump and deep red without any mushy spots, as they’ll create the smoothest, most flavorful mousse base.

Heavy Cream: The fat content in heavy cream is essential for both the mousse texture and ganache consistency, so don’t substitute with lighter alternatives.

Gelatin: Unflavored gelatin helps the raspberry mousse hold its shape between the cake layers, creating those beautiful defined layers when you slice the cake.

Semi-Sweet Chocolate Chips: I prefer using chips over chopped chocolate for the ganache because they melt more evenly and create that glossy, professional finish.

Whole Milk: The richness of whole milk adds moisture to the chocolate sponge and helps create a tender crumb that pairs perfectly with the light mousse.

Vegetable Oil: Unlike butter, vegetable oil keeps the chocolate cake layers moist for days and won’t interfere with the delicate raspberry flavors.

How to Cook Indulgent Raspberry Chocolate Mousse Cake Delight

Step 1. I usually start by preheating my oven to 350°F and preparing two 9-inch round pans with butter and a light dusting of cocoa powder instead of flour—this prevents any white residue on your chocolate layers.

Step 2. In my experience, whisking all the dry ingredients together first ensures even distribution and prevents any cocoa powder lumps from forming in your finished cake batter.

Step 3. My grandmother always taught me to combine wet ingredients in a separate bowl before adding them to the dry mixture—this technique prevents overmixing and keeps your sponge layers tender.

Step 4. I’ve found that dividing the batter evenly between pans using a kitchen scale gives you perfectly matched layers, but eyeballing it works fine too if you don’t have one.

Step 5. While the cakes bake for 30-35 minutes, I start preparing the raspberry puree by gently cooking the berries with sugar until they break down naturally and release their juices.

Step 6. My secret for silky smooth raspberry mousse is straining the cooked berries through a fine mesh sieve—this removes all the seeds and creates that luxurious texture.

Step 7. I always bloom the gelatin in cold water for exactly 5 minutes before gently warming it, as this ensures it dissolves completely without any grittiness in the final mousse.

Step 8. When folding the whipped cream into the raspberry mixture, I use a gentle figure-eight motion to maintain all that lovely airiness we worked so hard to create.

How to Store & Reheat

I usually store any leftover slices in an airtight container in the refrigerator, where this indulgent raspberry chocolate mousse cake delight stays fresh and delicious for up to 4 days. Make sure to cover the cut surfaces with plastic wrap to prevent the mousse from drying out or absorbing other refrigerator odors.

In my experience, this cake actually improves after the first day as all the flavors meld together beautifully. If you want to freeze individual slices, I recommend wrapping each piece tightly in plastic wrap, then aluminum foil, and storing them for up to 2 months in the freezer.

For best results, I never reheat this cake since it’s meant to be served chilled. Simply remove slices from the refrigerator about 10 minutes before serving to let them come to the perfect temperature—cold enough to maintain the mousse structure but not so cold that the flavors are muted.

Indulgent Raspberry Chocolate Mousse Cake Delight

A showstopping 5-layer dessert with moist chocolate sponge, silky raspberry mousse, and glossy chocolate ganache—rich cocoa balanced by bright berry notes for an elegant celebration cake.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Cooling & Chilling 1 hour hr 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 cup whole milk
• 0.5 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries plus extra for garnish; frozen OK if thawed and drained
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 cup heavy cream
• 1 tsp unflavored gelatin
• 3 tbsp cold water for blooming gelatin
• 1 cup semi-sweet chocolate chips quality recommended for shine (e.g., Ghirardelli or Valrhona)
• 0.5 cup heavy cream
• 1 tbsp butter
• fresh mint leaves optional, for garnish
• additional raspberries for topping

Equipment

• Two 9-inch round cake pans
• electric mixer
• mixing bowls
• Spatula
• Fine-mesh sieve
• saucepan
• Wire racks
• Offset spatula

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans; line bottoms with parchment.
2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Whisk milk, vegetable oil, eggs, and vanilla until smooth.
4. Add wet to dry; mix just until combined. Divide batter evenly between pans.
5. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean and tops spring back.
6. Cool 10 minutes in pans; turn out onto wire racks, remove parchment, and cool completely.
7. Cook raspberries with sugar and lemon juice over medium heat 5–7 minutes until juicy; mash and then strain through a fine mesh sieve to remove seeds. Cool to just warm.
8. Bloom gelatin by sprinkling it over cold water; let stand 5 minutes. Warm gently until dissolved; whisk into raspberry puree.
9. Whip heavy cream to soft peaks. Fold one-third into the puree to lighten; fold in remaining cream just until no streaks remain. Chill 10–15 minutes until slightly thickened.
10. Place one sponge on a serving board. Spread half of the raspberry mousse over the top.
11. Top with the second sponge layer; spread remaining raspberry mousse on top. Refrigerate at least 1 hour to set.
12. Heat cream until steaming (just below a simmer). Pour over chocolate chips and let stand 2 minutes. Add butter; stir until smooth and glossy. Cool 5–10 minutes until thick but pourable.
13. Pour ganache over the chilled cake, nudging to the edges so it drips down the sides. Chill 30 minutes to set.
14. Garnish with fresh raspberries and mint leaves. Slice with a hot, dry knife, wiping between cuts.

Notes

Allergens: contains gluten, eggs, and dairy. Use quality chocolate for best flavor and shine; frozen raspberries may be used if thawed and well-drained. For a mocha note, add 1–2 tsp espresso powder to the sponge dry mix. Agar-agar can replace gelatin (follow package strength; texture will be firmer). Storage: refrigerate 4–5 days; freeze slices up to 3 months (wrapped tightly). For neat slices, warm knife under hot water, dry, and wipe between cuts.

What to Serve with Indulgent Raspberry Chocolate Mousse Cake Delight

Fresh Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra layer of richness that complements the tart raspberry flavors without overwhelming the delicate chocolate notes.

Vanilla Bean Ice Cream: The cool, creamy vanilla provides a perfect temperature and flavor contrast to the rich cake layers, creating a restaurant-quality dessert experience.

Fresh Berry Medley: I often arrange a small portion of mixed fresh berries—strawberries, blackberries, and additional raspberries—alongside each slice for extra color and a pop of fresh fruit flavor.

Mint Sprigs: A few fresh mint leaves not only add a beautiful pop of green color but also provide a subtle aromatic element that enhances the overall dessert presentation.

Coffee or Espresso: The slight bitterness of a good cup of coffee pairs beautifully with the sweet chocolate and tart raspberry combination, making it perfect for after-dinner entertaining.

Dessert Wine: A glass of port or moscato complements the fruit and chocolate flavors while adding an elegant touch to special occasion meals.

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