Description
A light, silky Chocolate Raspberry Mousse Cake with airy cocoa sponge and a tangy raspberry cream layer. Perfect for Valentine’s Day or any celebration sweet, fruity, and rich all at once.
Ingredients
3 large eggs (room temperature)
55 g light brown sugar
65 g granulated sugar
1 tsp vanilla extract
65 g plain flour
15 g cocoa powder
1 tsp baking powder
½ tsp espresso powder
¼ tsp salt
75 g dark chocolate (75%), melted
2¼ tsp powdered gelatine
45 ml fresh lemon juice
400 g fresh raspberries (frozen can be used if thawed and drained)
100 g granulated sugar (for mousse)
480 ml double cream (heavy cream), cold
125 g fresh raspberries (for decoration)
50 g dark chocolate shavings (for decoration)
Instructions
1. Preheat oven to 180°C (350°F). Grease and line a 23cm springform pan.
2. Whip eggs, both sugars, and vanilla until pale and thick, about 4 minutes.
3. Sift flour, cocoa, baking powder, espresso powder, and salt into the mixture. Mix gently.
4. Fold in melted chocolate, scraping the bowl to incorporate fully.
5. Pour batter into prepared pan, tap to release air bubbles, and smooth the surface.
6. Bake for 15–20 minutes until sponge springs back. Let cool in the pan, press top flat if needed, then chill.
7. Bloom gelatine in lemon juice for a few minutes.
8. Blend raspberries, sieve to remove seeds, and collect 300 ml of puree.
9. Heat puree with sugar over medium-low heat until sugar dissolves. Stir in gelatin until fully melted. Let cool to room temp.
10. Whip cream to soft peaks, fold in cooled raspberry puree in three parts.
11. Pour mousse over cooled sponge in pan, smooth top, and refrigerate at least 3 hours or overnight.
12. To serve, remove cake from springform, smooth edges with a warm spatula, decorate with raspberries and chocolate shavings. Slice with a warm, dry knife.
Notes
Use high-quality raspberries and chocolate for best flavor.
Ensure eggs and sugar are whipped until ribbon-like for a light sponge.
Fold mousse gently to keep air in the cream for proper texture.
Minimum chilling time is 3 hours; overnight is best.
Sponge may look wrinkly — this is normal and gets covered later.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Valentine’s Day Recipes
- Method: Bake and Chill
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 263
- Sugar: 18g
- Sodium: 93mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 77mg