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Chocolate ganache being poured over raspberry chocolate mousse cake creating glossy finish

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.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling & Chilling 1 hour 40 minutes
Total Time 1 hour 20 minutes
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.