Chocolate Raspberry Mousse Cake
A rich chocolate sponge layered with light, airy raspberry mousse, perfect for summer celebrations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 290 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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
- 100 g granulated sugar
- 480 ml double cream (heavy cream, cold)
- 125 g fresh raspberries
- 50 g dark chocolate shavings
Instructions
- Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with parchment paper.
- Whisk together the eggs, light brown sugar, granulated sugar, and vanilla extract until fluffy.
- Sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
- Fold in the melted dark chocolate until smooth.
- Pour the batter into the pan and bake for 20 minutes.
- Combine the gelatin and lemon juice in a small bowl and let bloom for 5 minutes.
- Blend the raspberries with 100 g of sugar until smooth.
- Whip the cold cream until soft peaks form.
- Incorporate the bloomed gelatin into the raspberry mixture.
- Layer the mousse over the cooled chocolate sponge and refrigerate for at least 4 hours.
- Garnish with fresh raspberries and chocolate shavings before serving.
Notes
Use high-quality chocolate for the best flavor. Chill the cake well to ensure the mousse sets properly.
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 15g
- Sodium: 123mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg