Chocolate Raspberry Mousse Cake
Indulge in a delightful Chocolate Raspberry Mousse Cake that elevates dessert to a whole new level. This exquisite cake features an airy chocolate sponge layered with a luscious raspberry mousse, perfect for impressing guests on any special occasion. With each bite, the vibrant flavors of fresh raspberries harmonize beautifully with rich chocolate, making it a refreshing and decadent treat. Easy to make and visually stunning, this cake is sure to steal the show at your dessert table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: General
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% cocoa, melted)
- 2¼ tsp powdered plant-based gelling agent (like agar-agar)
- 45 ml fresh lemon juice
- 400 g fresh raspberries
- 100 g granulated sugar (for mousse)
- 480 ml cold double cream (heavy cream)
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round baking pan.
- In a mixing bowl, whisk together eggs, light brown sugar, granulated sugar, and vanilla until pale and fluffy.
- Sift in flour, cocoa powder, baking powder, espresso powder, and salt; fold gently into the egg mixture.
- Incorporate melted dark chocolate until fully combined.
- Pour batter into the prepared pan and bake for about 20 minutes or until a toothpick comes out clean. Allow it to cool completely.
- For the raspberry mousse, combine the plant-based gelling agent with lemon juice and let it bloom.
- Blend raspberries with granulated sugar until smooth; heat gently over low heat and stir in the bloomed gelling agent until dissolved.
- Whip cold double cream until soft peaks form; gently fold in the raspberry puree.
- Once the sponge is cooled, pour raspberry mousse over it evenly and refrigerate for at least two hours or until set.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://madebykiara.com/chocolate-raspberry-mousse-cake-recipe/