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Raspberry Chocolate Mousse Cake

Indulge in a dreamy Raspberry Chocolate Mousse Cake that combines rich chocolate with vibrant raspberries, perfect for any special occasion or sweet indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup boiling water To be stirred into the batter
For the Raspberry Mousse
  • 1 1/2 cups fresh raspberries Plus a few for garnish
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 envelope gelatin Optional, for a firmer mousse

Method
 

Bake the Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add in eggs, milk, oil, and vanilla. Mix until smooth, then stir in the boiling water. The batter will be pretty runny, that's perfectly normal!
  4. Pour the batter into your prepared cake pan and bake for 30-35 minutes. A toothpick should come out clean when it’s done. Let it cool completely.
Prepare the Raspberry Mousse
  1. In a food processor, blend the raspberries, granulated sugar, and lemon juice until smooth.
  2. If using gelatin, dissolve it in 2 tablespoons of warm water and add it to the raspberry mix.
  3. In another bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form.
  4. Gently fold in the raspberry mixture until combined.
Assemble the Cake
  1. Once your chocolate cake has cooled, cut it in half horizontally to create two layers.
  2. Place the bottom layer on a serving plate, spread a generous layer of raspberry mousse over it, and then place the top layer on.
  3. Spread the remaining mousse over the top and sides of the cake.
  4. Finish with a few whole raspberries on top as a garnish.

Notes

Use fresh raspberries for the mousse; frozen ones can change the texture. If you want your mousse to set firmer, chill it for about 30 minutes before frosting the cake. Store leftovers in an airtight container for up to 3 days.