Chocolate Raspberry Mousse Cake

This Chocolate Raspberry Mousse Cake is a rich, decadent dessert that brings together the deep flavor of chocolate with the bright, tangy sweetness of fresh raspberries. It’s the kind of dessert I make when I want something that’s both visually stunning and irresistibly delicious. With a crisp graham cracker cocoa crust, velvety mousse, and juicy raspberries in every bite, this cake is always a hit at dinner parties or special occasions.

Why You’ll Love This Recipe

I love how this mousse cake balances bold chocolate and fruity raspberry without being overly complicated to make. It’s baked just briefly for the crust, then everything else comes together in layers that chill into a creamy, sliceable masterpiece. There’s no need for gelatin or complicated techniques, and I can even make it a day ahead of time for stress-free entertaining. The contrast of textures—from the crisp crust to the airy mousse and soft berries—keeps each bite exciting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs
• unsweetened cocoa powder
• granulated sugar
• unsalted butter
• heavy cream
• semi-sweet chocolate
• large eggs
• vanilla extract
• fresh raspberries
• powdered sugar (optional)

directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with cooking spray or butter.
2. In a bowl, I combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Once mixed, I press it into the bottom of the pan to form a crust. I bake it for 10 minutes and let it cool.
3. I heat ½ cup of heavy cream in a saucepan until it simmers, then remove it from the heat and add chopped chocolate. I let it sit for 2 minutes before stirring until smooth.
4. In a separate bowl, I whisk the eggs and vanilla together, then slowly add the chocolate mixture while whisking constantly.
5. I whip the remaining ½ cup of heavy cream until soft peaks form, then gently fold it into the chocolate mixture.
6. I pour the mousse over the cooled crust and press fresh raspberries evenly into it.
7. I refrigerate the cake for at least 4 hours, but preferably overnight, so it sets perfectly.
8. Right before serving, I sometimes dust the top with powdered sugar, remove the sides of the pan, and slice to serve.

Servings and timing

This recipe serves 8 people. The active prep time is about 25 minutes, baking takes 10 minutes, and chilling requires at least 4 hours (or overnight for best results).

Variations

• When I want a more intense flavor, I swap the semi-sweet chocolate with dark chocolate.
• I sometimes spread a thin layer of raspberry jam over the crust before adding the mousse for added depth and fruitiness.
• For a mocha twist, I mix a teaspoon of instant coffee into the warm cream before adding the chocolate.
• I’ve also made this with crushed chocolate wafer cookies instead of graham crackers for the crust, which adds extra crunch and cocoa flavor.

storage/reheating

I store this mousse cake in the refrigerator, covered, for up to 3 days. It’s best served chilled, straight from the fridge. I don’t recommend freezing it, as the mousse can separate once thawed. No reheating needed—just slice and enjoy!

FAQs

How far in advance can I make this cake?

I often make it the night before serving. It needs at least 4 hours to set, but overnight chilling gives the best texture and flavor.

Can I use frozen raspberries instead of fresh?

I prefer using fresh raspberries for the best texture and appearance. Frozen raspberries tend to release too much moisture and can make the mousse soggy.

Is it safe to eat raw eggs in this recipe?

The eggs are not cooked, so I use pasteurized eggs to reduce the risk of foodborne illness. Alternatively, you could look for egg substitutes or cook the mixture gently like a custard.

Can I make this dairy-free?

Yes, I’ve tried using dairy-free butter, coconut cream in place of heavy cream, and dairy-free chocolate. The texture changes slightly, but it still tastes great.

What’s the best way to cut clean slices?

I run a sharp knife under hot water and wipe it clean between each slice. This helps keep the mousse layer smooth and intact.

Conclusion

This Chocolate Raspberry Mousse Cake is a showstopper that’s easier to make than it looks. I love how it brings together a few simple ingredients to create something truly indulgent and elegant. Whether I’m making it for a special gathering or just because I crave chocolate and berries, this dessert never disappoints.

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