This chocolate raspberry mouse cake has it all. A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam. The key to perfect the chocolate cake portion is using Dutched Cocoa. Hershey’s won’t make the cut in this recipe. Dutch processed cocoa powder has a lower acidity which results in a more rich and dense cake, with less bitterness and a darker color. Trust me, this cocoa will change the whole cake. It’s a must! Since this is a mousse cake as well, it calls for heavy whipping cream. If you prefer a more dense mousse use 40% fat heavy cream (Costco has it). If you don’t mind a slightly lighter mousse, use 36%. You don’t want to use anything lower in fat. The mousse won’t set very well and it will be a struggle to cut though it nicely.

Chocolate raspberry mousse cake-34Chocolate raspberry mousse cake-42chocolate rasoberry mousse cakeIngredients for the cake:
1 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup Dutched cocoa powder
2 eggs
1 cup buttermilk
6 tbsp butter, melted

Ingredients for the mousse:
3 cups heavy whipping cream (36-40% fat)
2 1/2 cups semisweet chocolate chips

For the jam layer:
1 lb. raspberry jam

Ingredients for the chocolate ganache:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream

Instructions:

1. In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.

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2. Add the 2 eggs and whisk them in. Then mix in the buttermilk.

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3. Mix in the melted butter.

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4. Line a 10 inch round baking pan with parchment paper and spray with non stick spray. Pour the chocolate cake batter into the pan and bake at 350 degrees Fahrenheit for 18-20 minutes. Once it’s baked flip it onto a cooling rack.

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5. After the cake is completely cooled, slice off the top “dome” portion of the cake using a serrated knife. This will help ensure a smoother flat top to the final cake. You can go ahead and eat the top that’s been sliced off.

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6. Place the cake on the platter or cake stand you plan to serve it on. Open up a 9 inch spring form pan and remove the bottom of it. Place it directly on top of the cake making sure to squeeze every bit of the cake inside. The springform will help hold the mousse together until it stiffens.

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7. Spread the raspberry jam all over the top of the cake.

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8. Melt 2 1/2 cups semisweet chocolate chips. Let them cool for about 2 minutes.

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9. Beat the heavy cream on high speed right before stiff peaks form.

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10. Add the melted chocolate to the heavy cream while continuing to mix.

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11. Pour the chocolate mousse on top of the raspberry jam and smooth it out with a decorating spatula. Chill in the refrigerator for at least 5 hours.

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12. After the cake has chilled and the mousse has set, slowly remove the springform and transfer the cake to cooling rack with a baking sheet on the bottom to catch all the extra chocolate that dips off.

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13. In a saucepan, bring 1/2 cup of heavy cream to a simmer. Pour it over 1 cup chocolate chips. Let it sit for about 1 minute then stir until smooth.

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14. Pour the chocolate ganache over the cake and chill in the refrigerator for another hour or until the ganache sets. Decorate the sides of the cake with anything you want. I used finely chopped chocolate.

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5.0 from 1 reviews
Chocolate Raspberry Mousse Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Ingredients for the cake:
  • 1 cup flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup Dutched cocoa powder
  • 2 eggs
  • 1 cup buttermilk
  • 6 tbsp butter, melted
  • Ingredients for the mousse:
  • 3 cups heavy whipping cream (36-40% fat)
  • 2½ cups semisweet chocolate chips
  • For the jam layer:
  • 1 lb. raspberry jam
  • Ingredients for the chocolate ganache:
  • 1 cup semisweet chocolate chips
  • ½ cup heavy whipping cream
Instructions
  1. In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.
  2. Add the 2 eggs and whisk them in. Then mix in the buttermilk.
  3. Mix in the melted butter.
  4. Line a 10 inch round baking pan with parchment paper and spray with non stick spray. Pour the chocolate cake batter into the pan and bake at 350 degrees Fahrenheit for 18-20 minutes. Once it's baked flip it onto a cooling rack.
  5. After the cake is completely cooled, slice off the top "dome" portion of the cake using a serrated knife. This will help ensure a smoother flat top to the final cake. You can go ahead and eat the top that's been sliced off.
  6. Place the cake on the platter or cake stand you plan to serve it on. Open up a 9 inch spring form pan and remove the bottom of it. Place it directly on top of the cake making sure to squeeze every bit of the cake inside. The springform will help hold the mousse together until it stiffens.
  7. Spread the raspberry jam all over the top
  8. of the cake.
  9. Melt 2½ cups semisweet chocolate chips. Let them cool for about 2 minutes.
  10. Beat the heavy cream on high speed right before stiff peaks form.
  11. Add the melted chocolate to the heavy cream while continuing to mix.
  12. Pour the chocolate mousse on top of the raspberry jam and smooth it out with a decorating spatula. Chill in the refrigerator for at least 5 hours.
  13. After the cake has chilled and the mousse has set, slowly remove the springform and transfer the cake to cooling rack with a baking sheet on the bottom to catch all the extra chocolate that dips off.
  14. In a saucepan, bring ½ cup of heavy cream to a simmer. Pour it over 1 cup chocolate chips. Let it sit for about 1 minute then stir until smooth.
  15. Pour the chocolate ganache over the cake and chill in the refrigerator for another hour or until the ganache sets. Decorate the sides of the cake with anything you want. I used finely chopped chocolate.