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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake Recipe
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Indulge in the delightful experience of making this Chocolate Raspberry Mousse Cake, a dessert that effortlessly balances elegance and flavor. The light and airy chocolate sponge forms the perfect base for a luscious raspberry mousse, creating a stunning presentation that’s ideal for any occasion—from romantic dinners to festive gatherings. With accessible ingredients and straightforward preparation steps, you can impress your guests with this exquisite treat that combines rich chocolate and tart raspberries in each bite.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 55 g light brown sugar
  • 65 g granulated sugar
  • 1 tsp vanilla extract
  • 65 g plain flour (all-purpose)
  • 15 g cocoa powder
  • 1 tsp baking powder
  • ½ tsp espresso powder
  • ¼ tsp salt
  • 75 g Dark Chocolate 75% (melted)
  • 2¼ tsp powdered vegan gelatin
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries
  • 480 ml double cream (heavy cream) (cold)
  • 125 g fresh raspberries for garnish
  • 50 g Dark Chocolate shavings for garnish

Instructions

  1. Preheat oven to 180°C (350°F). Grease two 8-inch round cake pans and line with parchment paper.
  2. In a mixing bowl, whisk together the eggs, light brown sugar, and granulated sugar until pale and frothy. Add in the vanilla extract and mix well.
  3. In another bowl, sift together the plain flour, cocoa powder, baking powder, espresso powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Carefully fold in the melted dark chocolate until smooth. Divide the batter evenly between the prepared pans. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
  5. In a small bowl, combine vegan gelatin with lemon juice; set aside to bloom for about 5 minutes. In a blender, puree fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds if desired.
  6. In another mixing bowl, whip cold double cream until soft peaks form. Gently fold in strained raspberry puree and sugar into whipped cream until well combined.
  7. Heat bloomed vegan gelatin mixture slightly in microwave until dissolved; then fold into raspberry mousse mixture.
  8. Place one layer of chocolate sponge on a serving plate. Spread half of the raspberry mousse over it evenly. Top with the second layer of sponge cake and spread remaining mousse on top. Chill in refrigerator for at least 2 hours or until set.

Nutrition

Find it online: https://myrecipestories.com/chocolate-raspberry-mousse-cake-recipe/