This Chocolate Mousse Cake Recipe with Raspberry has all the flavor you desire in a decadent dessert! A moist chocolate cake base, rich and creamy mousse, and a little bit of tartness from the raspberry jam will make your mouth water.
This recipe was originally posted February 1, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here
Chocolate Mousse Cake Recipe with Raspberry
You will absolutely fall in love with this chocolate mousse cake recipe! 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%. But 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 through it nicely.
Ingredients for Chocolate Mousse Cake Recipe with Raspberry
For the complete list of ingredients with measurements, see the printable recipe below.
Dutched Cocoa Powder
Heavy Whipping Cream
Semi-sweet Chocolate Chips
How to make a Chocolate Mousse Cake
Sift dry ingredients together as directed to make sure smooth and no lumps
Add in eggs, buttermilk, and butter and prepare for baking
The cooked cake will need to cool before adding layer and ganache
Spread raspberry jam over prepped and cooled cake.
Prepare the mousse mixture and spread over the top of the cake and smooth as needed. Chill to set.
Before serving, but once cake and mousse have chilled sufficiently, make ganache and add over top of the cake.
Chill and decorate as preferred with fresh berries or mint.
A few simple fresh berries and mint make a beautiful yet simple topping to this rich cake.
More Cake Recipes
This chocolate mousse cake recipe featuring a layer of tangy raspberry jam is a wonderful addition to your baking skills. While it does take time to cool and set, the individual layers are easy to create. This is a perfect option for making for any event. Below are some more of my favorite cake recipes to help you satisfy your craving for something rich and sweet.
- Easy Chocolate Lava Cake
- Tiramisu Cake
- Napoleon Cake
- New York Style Cheesecake Recipe
- Nutella Fudge Cake
- Berry Chantilly Cake
Chocolate Mousse Cake Recipe with Raspberry
- Ingredients 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
- In a large bowl sift the flour, baking soda, baking powder, salt, sugar, and Dutched cocoa powder.
- Add the 2 eggs and whisk them in. Then mix in the buttermilk.
- Mix in the melted butter.
- 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.
- 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.
- 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.
- Spread the raspberry jam all over the top
- of the cake.
- Melt 2 1/2 cups semisweet chocolate chips. Let them cool for about 2 minutes.
- Beat the heavy cream on high speed right before stiff peaks form.
- Add the melted chocolate to the heavy cream while continuing to mix.
- 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.
- 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.
- 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.
- 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.