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Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake
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Indulge in the luxurious experience of a Chocolate Raspberry Mousse Cake, where rich chocolate meets the tartness of fresh raspberries in a stunning three-layer dessert. Each layer – a decadent brownie base, creamy chocolate mousse, and refreshing raspberry mousse – creates a symphony of flavors that is as visually appealing as it is delicious. Perfect for birthdays, anniversaries, or simply to treat yourself, this cake will be the centerpiece at any gathering. With its elegant presentation and delightful textures, it’s guaranteed to impress your guests and satisfy your sweet tooth.

Ingredients

Scale
  • 3.33 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 oz unsalted butter
  • 7.75 oz granulated sugar (1 cup + 2 tbsp)
  • 2 large eggs (large, at room temperature)
  • 2 tsp vanilla extract
  • 9 oz semi-sweet chocolate (finely chopped)
  • 1 3/4 cups heavy cream (divided use)
  • Pinch of salt
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 1 1/2 cups fresh raspberries
  • 9 oz white chocolate (finely chopped)
  • 1 1/2 cups heavy cream (divided use)
  • 4 TBSP honey
  • 2 tsp unflavored powdered Vegan Gelatin
  • 2 TBSP water
  • 2 tsp vanilla bean paste (can substitute vanilla extract)
  • 4 oz semi-sweet chocolate (finely chopped)
  • 4 oz heavy cream
  • 1 pint fresh raspberries
  • Chocolate curls (or other decorations)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line round cake pans.
  2. In a mixing bowl, combine all-purpose flour, cocoa powder, salt, and baking powder.
  3. In another bowl, melt unsalted butter with granulated sugar until well combined.
  4. Add eggs one at a time, followed by vanilla extract. Mix until smooth.
  5. Gradually incorporate dry ingredients into wet ingredients until just combined.
  6. Pour batter into prepared pans and bake for 24 minutes or until a toothpick comes out clean.
  7. Melt semi-sweet chocolate using a double boiler or microwave.
  8. Whip 1 cup of heavy cream until soft peaks form; set aside.
  9. In another bowl, dissolve vegan gelatin in water as per package instructions.
  10. Fold melted chocolate into whipped cream gently until fully combined.
  11. Blend fresh raspberries to a purée; strain seeds if desired.
  12. Melt white chocolate similarly to the previous step.
  13. Whip remaining heavy cream until soft peaks form; set aside.
  14. Combine raspberry purée with dissolved gelatin; then fold in melted white chocolate followed by whipped cream.
  15. Place brownie base on serving platter; spread half of chocolate mousse over it.
  16. Add another layer of brownie followed by raspberry mousse; repeat with remaining layers.
  17. Chill the assembled cake for at least two hours before serving.

Nutrition

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