Name: Chocolate Raspberry Mousse Cake
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Cuisine: French
Ingredients: 3.33 oz all-purpose flour (3/4 cup); 2 oz unsweetened cocoa powder (2/3 cup); 1/2 tsp salt; 1/2 tsp baking powder; 4 oz unsalted butter; 7.75 oz granulated sugar (1 cup + 2 tbsp); 2 large eggs (large, at room temperature); 2 tsp vanilla extract; 9 oz semi-sweet chocolate (finely chopped); 1 3/4 cups heavy cream (divided use); Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; 1 1/2 cups fresh raspberries; 9 oz white chocolate (finely chopped); 1 1/2 cups heavy cream (divided use); Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; pink gel food coloring (optional); 9 oz white chocolate (finely chopped); 1 1/2 cups heavy cream (divided use); 4 TBSP honey; Pinch of salt; 2 tsp unflavored powdered Vegan Gelatin; 2 TBSP water; 2 tsp vanilla bean paste (can substitute vanilla extract); 4 oz semi-sweet chocolate (finely chopped); 4 oz heavy cream; 1 pint fresh raspberries

Description

Chocolate Raspberry Mousse Cake is a show-stopping dessert that combines layers of rich chocolate, tart raspberry, and creamy vanilla mousse, all resting on a decadent brownie base.

Ingredients

Scale

3.33 oz all-purpose flour (3/4 cup)
2 oz unsweetened cocoa powder (2/3 cup)
1/2 tsp salt
1/2 tsp baking powder
4 oz unsalted butter
7.75 oz granulated sugar (1 cup + 2 tbsp)
2 large eggs (large, at room temperature)
2 tsp vanilla extract
9 oz semi-sweet chocolate (finely chopped)
1 3/4 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
1 1/2 cups fresh raspberries
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
pink gel food coloring (optional)
9 oz white chocolate (finely chopped)
1 1/2 cups heavy cream (divided use)
4 TBSP honey
Pinch of salt
2 tsp unflavored powdered Vegan Gelatin
2 TBSP water
2 tsp vanilla bean paste (can substitute vanilla extract)
4 oz semi-sweet chocolate (finely chopped)
4 oz heavy cream
1 pint fresh raspberries
Chocolate curls (or other decorations)

Instructions

Preheat oven and prepare round cake pans with parchment paper.
Mix dry ingredients (flour, cocoa powder, salt, baking powder) in one bowl.
In another bowl, melt butter with sugar; add eggs one by one and stir in vanilla.
Combine wet and dry ingredients until just mixed; pour into pans and bake for 24 minutes.
Prepare chocolate mousse by melting semi-sweet chocolate and folding it into whipped cream.
Layer cooled brownie base with chocolate mousse, followed by raspberry and vanilla mousse as per instructions.
Chill for at least three hours before serving.

Prep Time: 30 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice (100g)
Calories: 370
Sugar: 34g
Sodium: 85mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg

Keywords: Use room temperature ingredients for better mixing. Allow each layer to set properly in the fridge before adding the next for distinct layers. High-quality chocolate enhances flavor—opt for premium brands.