Dark Chocolate Raspberry Mousse Cake

Rich dark chocolate paired with the brightness of raspberries makes this mousse cake unforgettable for birthdays or special gatherings. The layers of moist chocolate cake, creamy raspberry mousse, and silky ganache create a dessert that feels celebratory but is still totally doable at home.

My sister and I now bake this every February as our “just because” cake and it always disappears by dinnertime.

Ingredients

• All-purpose flour: Gives the cake its tender structure so make sure to spoon and level for accuracy
• Unsweetened cocoa powder: Means a more intense chocolate taste look for Dutch-process if you love a bittersweet edge
• Fresh raspberries: For the mousse and garnish choose plump berries for best flavor and color
• Dark chocolate: Both for mousse and ganache always use a high-quality bar with at least seventy percent cacao for smooth melting
• Heavy cream: Helps create luscious texture in both the mousse and ganache avoid anything labeled “light”
• Buttermilk: Adds rich tang and an ultra soft crumb use real buttermilk for the best texture not a vinegar-milk substitute
• Eggs: Bind and enrich the cake go with large eggs and bring to room temperature before baking

Instructions

Prepare the Cake Pan:

Grease and flour your eight-inch round pan so the cake releases easily after baking. Press a circle of parchment into the bottom if you have it.

Mix the Dry Ingredients:

Blend flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly to disperse the cocoa so no lumps remain.

Cream Butter and Sugar:

Beat softened butter and granulated sugar until fluffy and pale. This should take three to five minutes with a hand mixer on medium speed to trap tiny air bubbles for a tender cake.

Incorporate Eggs and Vanilla:

Add eggs one at a time to the butter mixture, beating just until each egg disappears. Stir in the vanilla extract.

Combine Wet and Dry Mixtures:

Alternate adding the dry mix and buttermilk into the butter base. Start and end with dry mix. Stir gently just until smooth.

Bake the Cake:

Pour batter into your prepared pan and smooth the surface. Bake at three fifty degrees for twenty five to thirty minutes until a toothpick emerges clean.

Cool the Cake:

Let the cake rest in the pan ten minutes then remove to a wire rack. Cool completely before slicing.

Make Raspberry Mousse:

Puree raspberries with sugar. Strain to remove seeds. In a cold bowl, whip heavy cream with vanilla to soft peaks. Fold in melted dark chocolate then fold in the raspberry puree gently.

Chill the Mousse:

Pop the mousse into the fridge for at least thirty minutes to help it set and thicken.

Assemble the Cake:

Slice the cooled cake horizontally. Place the first layer on a platter and smother with half the raspberry mousse. Set the top layer over and finish with the rest of the mousse.

Chill the Assembled Cake:

Refrigerate your cake for at least one hour so the fillings can firm up.

Prepare Chocolate Ganache:

Heat heavy cream until steaming. Pour over chopped chocolate in a heatproof bowl. Let it sit three minutes then stir until glossy and smooth.

Finish with Ganache:

Pour or drizzle the ganache over the chilled cake. Let it drip down the sides for a dramatic finish.

I am always amazed by how fresh the cake tastes the next day and the burst from each raspberry hidden inside. Dark chocolate is still my favorite to work with in desserts this mousse texture is the dreamiest I have made.

Storage and Leftover Tips

Wrap leftover cake in plastic and chill up to four days slices stay moist. Freeze slices individually for a make-ahead dessert just thaw and enjoy. Keep berries for garnish separate until serving for best color and freshness.

Easy Ingredient Swaps

Try blackberries or strawberries in place of raspberries for a seasonal twist. Switch to milk chocolate if you want a sweeter ganache and mousse. Use gluten-free one-for-one flour for those who avoid wheat.

Perfect Ways to Serve This

Add a few extra fresh raspberries and a dusting of powdered sugar for a stunning look. Serve each slice with a dollop of whipped cream. Espresso or strong black coffee pairs perfectly with each rich bite.

Always use high-quality chocolate for melting a little care here makes the most extraordinary ganache.

Recipe Q&A

→ How do I ensure the cake stays moist?

Use buttermilk and proper mixing methods, and avoid overbaking. Let the cake cool in the pan briefly before removing.

→ Can frozen raspberries be used for the mousse?

Yes, thaw and drain well before pureeing to prevent excess moisture in the mousse.

→ What kind of dark chocolate works best?

Choose quality dark chocolate with 60-70% cocoa content for both the cake and the ganache to ensure rich flavor.

→ How do I make smooth mousse?

Puree and strain the raspberries for a seedless result, and fold gently into whipped cream to maintain lightness.

→ Do I need to refrigerate the cake before serving?

Yes, chilling allows the mousse to set and flavors to meld, ensuring clean slices and best texture.

→ How should leftovers be stored?

Store covered in the refrigerator for up to 3 days. Serve chilled for the best taste and texture.