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Raspberry Chocolate Mousse Cake

Helen T. Patterson
A moist chocolate cake layered with creamy vanilla-raspberry mousse and finished with chocolate whipped cream.
Perfect for gatherings or as a decadent everyday treat. This cake combines rich chocolate, fresh raspberry flavor, and light airy mousse for a sophisticated yet easy dessert.
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Prep Time 1 hour
Cook Time 32 minutes
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American, Baking
Servings 16 (slices)

Equipment

  • 9-inch springform pan ×1
  • Parchment paper ×2 sheets
  • Mixing bowls ×2
  • Electric mixer with whisk attachment ×1
  • Rubber spatula ×1
  • Serrated knife ×1
  • Offset spatula ×1

Ingredients
  

Chocolate Cake:

  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1/2 cup unsweetened cocoa powder Dutch-processed preferred
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable or canola oil
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar 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 or Greek yogurt room temperature
  • 1/2 cup hot water steaming

Raspberry Mousse:

  • 3.4 oz vanilla pudding mix
  • 1 cup cold milk
  • 1/3 cup freeze-dried raspberries ground
  • 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
 

  • Prepare the Baking Pan: Begin by preparing your 9-inch springform pan.
    Spray the bottom and sides lightly with baking spray to prevent sticking.
    Cut a circle of parchment paper to fit the bottom of the pan and place it inside, then spray the parchment lightly.
    This ensures your cake will release perfectly after baking without any damage to the edges.
  • Mix Dry Ingredients for the Cake: In a medium mixing bowl, sift together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
    Sifting removes lumps and aerates the flour, which helps create a tender, fluffy cake.
    Stir gently with a whisk to combine evenly, then set aside.
  • Combine Wet Ingredients for the Cake: In a separate large mixing bowl, pour 1/2 cup vegetable or canola oil, 1/2 cup granulated sugar, and 1/3 cup packed brown sugar.
    Add 2 large room-temperature eggs, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar, 1/2 cup room-temperature buttermilk, and 1/3 cup sour cream or Greek yogurt.
    Whisk thoroughly until the mixture is smooth and uniform. This step ensures your cake is moist and well-flavored.
  • Incorporate Hot Water and Dry Ingredients: Slowly pour 1/2 cup steaming hot water into the wet ingredients while whisking constantly.
    The hot water helps bloom the cocoa powder and gives the cake a richer chocolate flavor.
    Gradually fold in the dry ingredient mixture using a spatula or whisk, mixing until just combined.
    The batter should be smooth, pourable, and silky.
  • Bake the Chocolate Cake: Pour the prepared batter into the springform pan and spread it evenly with a spatula.
    Place the pan in a preheated oven at 350°F (175°C) and bake for 30–37 minutes.
    Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
    Let the cake rest in the hot pan for 10 minutes to set, then transfer to a cooling rack. Allow it to cool completely before adding the mousse layer.
  • Prepare the Springform Pan for Mousse: While the cake cools, prepare the pan for the raspberry mousse layer.
    Clean the springform pan and spray lightly again. Cut a 9x16-inch sheet of parchment paper in half.
    Place the two halves vertically inside the pan to create a collar around the inner edge.
    Trim the top slightly if it sticks out above the pan. This collar will contain the mousse as it sets.
  • Whip the Cream for Mousse: In a metal mixing bowl, combine 2 cups heavy cream and 1 teaspoon pure vanilla extract.
    Using a whisk attachment on high speed, beat until stiff peaks form.
    Be careful not to over-whip; the cream should be light, fluffy, and hold its shape when lifted.
    Set aside for folding into the raspberry pudding mixture.
  • Prepare the Raspberry Pudding: In a separate bowl, whisk together 3.4 ounces vanilla pudding mix and 1 cup cold milk on high speed for 1 minute until smooth.
    Stir in 1/3 cup ground freeze-dried raspberries until fully combined. The mixture will thicken considerably, forming a rich raspberry base.
  • Fold Whipped Cream into Raspberry Pudding: Gently fold the whipped cream into the raspberry pudding using a rubber spatula.
    Do this slowly and in sections, lifting from the bottom and turning over, to maintain the light and airy texture.
    It may take a few minutes, but patience ensures the mousse is smooth, creamy, and well incorporated.
  • Assemble Cake and Mousse: Trim the dome from the top of the cooled chocolate cake with a serrated knife to create a flat surface.
    Place the cake in the prepared springform pan with the parchment collar.
    Spoon the raspberry mousse evenly over the cake, smoothing the top with an offset spatula.
    Cover and chill for at least 6 hours or overnight to allow the mousse to set completely.
  • Prepare Chocolate Whipped Cream Topping: In a clean metal bowl, combine 1 cup heavy cream, 1/4 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract.
    Whip on high speed until medium peaks form.
    This whipped cream adds a light chocolate finish that is not overly sweet and complements the tart raspberry mousse perfectly.
  • Decorate and Serve: Remove the chilled cake from the springform pan and carefully peel away all parchment paper.
    Spread the chocolate whipped cream over the top using an offset spatula.
    Garnish with fresh raspberries and chocolate pearls for an elegant finishing touch.
    Slice into 16 generous portions and serve immediately, enjoying the perfect harmony of chocolate and raspberry flavors.

Notes

  • Measure ingredients accurately to ensure the cake rises and bakes evenly.
  • Spoon and level flour instead of scooping to avoid a dense texture.
  • Use room-temperature eggs, buttermilk, and sour cream for a smooth, uniform batter.
  • Sift cocoa powder to prevent lumps and create a silky chocolate flavor.
  • Gently fold whipped cream into raspberry pudding to keep the mousse light and airy.
  • Chill the assembled cake for at least six hours (or overnight) for perfect mousse setting and clean slices.