Chocolate Raspberry Mousse Cake
This chocolate raspberry mousse cake has an easy to make mousse! It is a moist chocolate cake, raspberry mousse made with vanilla pudding, freeze dried raspberries and whipped cream! It is topped with chocolate whipped cream.
This cake is a great way to have a decadent raspberry chocolate dessert with an easy recipe. The chocolate cake layer is moist and delicious and the raspberry mousse balances the chocolate flavor. The soft textures of the raspberry mousse and chocolate whipped cream make this melt-in-your-mouth dessert so satisfying to eat. It is a lighter and fluffier version of chocolate raspberry cake.
I have tips and tricks and process photos to easily help you make this recipe!
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Use a high quality springform pan. The cheaper pans have larger gaps and the chocolate cake batter is very liquid so it could leak through.
- Tip 2: Use room temperature dairy ingredients for the cake. If they are too cold the batter will not mix together as well and the cake will not be as moist.
- Tip 3: For the mousse, make the whipped cream first before mixing the vanilla pudding in. Once you start mixing the pudding it will get thicker so you want your whipped cream ready to go.
- Tip 4: When you are folding the whipped cream into the mousse, the pudding is thicker because of the ground freeze dried raspberries. You want to be patient and gentle when mixing it in as it will take a couple of minutes to thoroughly mix everything together. Be gentle to avoid knocking the air out of the whipped cream, otherwise it will not set.
Assembling the cake
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more raspberry recipes, try my white chocolate raspberry cake and lemon raspberry cake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chocolate Raspberry Mousse Cake
This chocolate raspberry mousse cake has an easy to make mousse! It is a moist chocolate cake, raspberry mousse made with vanilla pudding, freeze dried raspberries and whipped cream! It is topped with chocolate whipped cream.
Print Recipe
Pin Recipe
Leave a Review
Ingredients
Chocolate Cake
- 1 cup All-purpose flour
- 2 TBSP Cornstarch
- 1/2 cup Unsweetened cocoa powder, I used dutch process
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil, canola or vegetable oil
- 1/2 cup White granulated sugar
- 1/3 cup Brown sugar, packed light or dark
- 2 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/2 cup Buttermilk, room temperature
- 1/3 cup Sour cream, room temperature or greek yogurt
- 1/2 cup Hot water, steaming
Raspberry Mousse
- 3.4 oz Vanilla pudding box
- 1 cup Milk, cold
- 1/3 cup Grounded freeze dried raspberries, 1 oz bag
- 2 cups Heavy cream
- 1 tsp Pure vanilla extract
Chocolate Whipped Cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350℉ Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle. Spray again.
- In a medium bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.1 cup All-purpose flour, 2 TBSP Cornstarch, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- In a separate large bowl, Mix the oil, sugar, brown sugar, eggs, vanilla, vinegar, buttermilk, and sour cream.1/2 cup Oil, 1/2 cup White granulated sugar, 1/3 cup Brown sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 1 tsp White vinegar, 1/2 cup Buttermilk, 1/3 cup Sour cream
- Add in the hot water slowly and whisk it in. Add in the dry ingredients and mix until it is a smooth batter.1/2 cup Hot water
- Pour the cake batter into the springform pan. Bake for 30-37 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool cake completely before adding the mousse.
Raspberry Mousse
- Clean the springform pan. Spray again. Line another parchment paper circle on the bottom. Take a sheet of parchment paper (a 9X16 sheet). Cut it in half. Place both on the inside of the pan to form a collar. I also cut a little off the top, because it sticked out too much. Spray again. See pictures in post to see what it looked like.
- In a metal bowl with a whisk attachment, beat the heavy cream and vanilla on high speed until stiff peaks form.2 cups Heavy cream, 1 tsp Pure vanilla extract
- In a separate bowl using a mixer, beat the vanilla pudding mix and milk on high speed for 1 minute. Add the grounded freeze dried raspberries. Mix on high until combined. It will very thick.3.4 oz Vanilla pudding box, 1 cup Milk, 1/3 cup Grounded freeze dried raspberries
- Take off the mixer, and add in the whipped cream. Use a baking rubber spatula to fold it in. This will take a few minutes because of the thick raspberry mixture, just be patient and gentle and it will mix all together.
- Use a serrated knife to cut the dome off the top of the cake. Place the cake in the springform pan. Add the mousse and use an offset icing spatula to spread it evenly.
- Cover and chill for at least 6 hours or overnight. I placed mine in a cake carrier.
Chocolate Whipped Cream
- In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until medium peaks form.1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract, 2 TBSP Unsweetened cocoa powder
- Take off the springform pan. Remove all of the parchment paper. Spread the chocolate whipped cream over the top of the mousse. I topped with fresh raspberries and chocolate pearls.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 321kcal, Carbohydrates: 24g, Protein: 4g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 56mg, Sodium: 163mg, Potassium: 148mg, Fiber: 1g, Sugar: 13g, Vitamin A: 723IU, Vitamin C: 0.3mg, Calcium: 86mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
My raspberry layer was not very pink at all. Any tips?
The only thing that’s holding me back from pursuing to make this lovely dessert is freeze dried raspberries .unfortunately they’re not stocked any store in my area Am I able to substitute with fresh or frozen raspberries & if so how would I make any changes ?