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Chocolate Raspberry Mousse Cake

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A rich chocolate sponge layered with light, airy raspberry mousse, perfect for summer celebrations.

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% melted)
  • 2¼ tsp powdered vegan gelatin
  • 45 ml fresh lemon juice
  • 400 g fresh raspberries
  • 100 g granulated sugar
  • 480 ml double cream (heavy cream, cold)
  • 125 g fresh raspberries
  • 50 g dark chocolate shavings

Instructions

  1. Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with parchment paper.
  2. Whisk together the eggs, light brown sugar, granulated sugar, and vanilla extract until fluffy.
  3. Sift together the flour, cocoa powder, baking powder, espresso powder, and salt.
  4. Fold in the melted dark chocolate until smooth.
  5. Pour the batter into the pan and bake for 20 minutes.
  6. Combine the gelatin and lemon juice in a small bowl and let bloom for 5 minutes.
  7. Blend the raspberries with 100 g of sugar until smooth.
  8. Whip the cold cream until soft peaks form.
  9. Incorporate the bloomed gelatin into the raspberry mixture.
  10. Layer the mousse over the cooled chocolate sponge and refrigerate for at least 4 hours.
  11. Garnish with fresh raspberries and chocolate shavings before serving.

Notes

Use high-quality chocolate for the best flavor. Chill the cake well to ensure the mousse sets properly.

Nutrition

Find it online: https://delishrecipezbylucy.com/chocolate-raspberry-mousse-cake/

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