Description
A layered chocolate raspberry mousse cake with a chewy brownie base, light raspberry mousse, and glossy dark chocolate ganache. Perfect for special occasions and make-ahead desserts.
Ingredients
Scale
- 3/4 cup unsalted butter, room temperature
- 2 oz semi-sweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 1/4 teaspoons powdered gelatin
- 2 tablespoons water
- 3 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream, very cold
- 1/4 cup powdered sugar
- 6 oz semi-sweet chocolate, chopped
- 1 1/4 cups heavy whipping cream
Instructions
- Preheat oven to 350°F and line a 9-inch springform pan fully with parchment paper.
- Melt butter and semi-sweet chocolate together until smooth and set aside to cool slightly.
- Whisk flour, cocoa powder, and salt in a separate bowl.
- Beat sugars and eggs together until light and frothy, then mix in melted chocolate.
- Fold in dry ingredients, spread batter in pan, and bake until set. Cool completely.
- Puree raspberries and strain seeds, then heat with sugar until simmering.
- Bloom gelatin in water, then stir into warm raspberry mixture off heat. Cool to room temperature.
- Whip cream with powdered sugar to stiff peaks, then gently fold in raspberry mixture.
- Spread mousse evenly over cooled brownie base and refrigerate at least 4 hours.
- Heat cream and pour over chopped chocolate to make ganache, stirring until smooth.
- Cool ganache slightly, then pour over chilled cake to coat top and sides.
- Allow ganache to set, garnish with raspberries, slice, and serve.
Notes
- Line the entire pan with parchment to prevent sticking.
- Allow each layer to cool fully for clean, defined layers.
- Chill overnight for best slicing results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 145 mg