Description
Chocolate Raspberry Mousse Cake is a decadent dessert featuring a rich chocolate brownie base topped with a light and airy raspberry mousse. The cake combines the deep flavors of cocoa with the fresh tartness of raspberries, making it perfect for special occasions or an indulgent treat.
Ingredients
Scale
Brownie Base
- 1 cup (200g) sugar
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- ½ cup (60g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
Raspberry Mousse
- 1 cup (250ml) heavy cream
- ½ cup (120g) raspberry puree
- ¼ cup (50g) sugar
- 1 teaspoon gelatin powder
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper to ensure the cake does not stick and cooks evenly.
- Mix Wet Ingredients: In a mixing bowl, combine sugar and melted butter. Add the eggs and mix thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift the all-purpose flour and unsweetened cocoa powder into the wet ingredients, stirring gently until the batter is smooth and free of lumps.
- Bake Brownie Base: Pour the batter into the prepared cake pan and bake for 20-25 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with few moist crumbs.
- Cool Brownie: Allow the brownie base to cool completely in the pan. This helps it set properly and prevents breaking when assembling the mousse layer.
- Bloom Gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes, allowing it to absorb the water and soften.
- Prepare Raspberry Mixture: Heat the raspberry puree and sugar in a saucepan over low heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until completely dissolved and smooth.
- Cool Raspberry Mixture: Let the raspberry and gelatin mixture cool to room temperature to prevent melting the whipped cream later.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating the cream is firm enough to hold its shape.
- Combine Mousse: Gently fold the cooled raspberry mixture into the whipped cream, mixing carefully to keep the mousse light and airy.
- Assemble Cake: Once the brownie base has cooled, remove it from the cake pan and place it on a serving platter.
- Spread Mousse: Spread the raspberry mousse evenly over the brownie base, creating a smooth top layer.
- Chill Cake: Refrigerate the assembled cake for at least 4 hours, allowing the mousse to fully set into a light and airy texture perfect for slicing and serving.
Notes
- Ensure the brownie base is completely cooled before adding the mousse to prevent melting or collapsing the mousse layer.
- For best raspberry puree, use fresh or thawed raspberries blended and strained to remove seeds.
- Gelatin bloom is essential for mousse stability; do not skip or use substitutes without adjusting technique.
- Whip cream to stiff peaks for a stable mousse that holds shape when sliced.
- Store leftovers refrigerated for up to 3 days for optimal freshness.
