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Chocolate raspberry mousse cake on a board.
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5 from 1 review

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.
Prep Time1 hour
Cook Time32 minutes
Chilling Time6 hours
Total Time7 hours 32 minutes
Servings: 16 slices
Calories: 321kcal
Author: Stephanie Rutherford

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
US - Metric

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.

Nutrition

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