Chocolate Vanilla Raspberry Mousse Cake

by Feli Chic'Cuisine

With its blend of smooth chocolate, rich vanilla, and fruity raspberry, this Chocolate Vanilla Raspberry Mousse Cake is a refreshing twist on a classic. Each layer of mousse is light and airy, providing a delicate balance of flavor that’s not too sweet but just right. Simple, elegant, and satisfying, it’s the kind of cake that leaves you wanting just one more bite.

To add a crunch to the dessert, a brownie biscuit is layered at the bottom, which provides a delightful contrast to the smooth mousse layers. The pièce de résistance of the dessert is the silky chocolate ganache that crowns the top of the cake, adding a luxurious finishing touch.

A Decadent Cake Worth the Effort

Making this cake takes some time and effort, but don’t worry - it’s easier than it seems! Follow these step-by-step instructions, and you’ll create a stunning and delicious cake that will impress everyone.

After completing each step, you’ll have a beautiful, tasty cake that’s sure to wow your guests and satisfy your taste buds.

So, don’t let the prep time scare you. These easy instructions will help you make a mouthwatering cake everyone will love!

Tips for a Perfect Mousse Cake

Prepare Your Ingredients in Advance

Measure and prepare all ingredients before starting, including whipping the cream and pureeing the raspberries. This keeps the process smooth and organized.

Use a Springform Pan

A springform pan makes assembling and unmolding the cake much easier.

Cool Completely the Biscuit Base

Allow the brownie biscuit to cool completely before adding the mousse layers. A warm base can melt the mousse and affect the structure of the cake.

Use Gelatin Wisely

Gelatin helps set the mousse layers, but be cautious with the amount. Too much can make the texture rubbery, while too little may cause the layers to collapse. Always bloom the gelatin properly in cold water before dissolving it in warm liquid.

Layer Carefully

Chill each mousse layer for at least 30–60 minutes before adding the next. This ensures clean, defined layers and prevents the colors from blending together.

Chill Overnight

After assembling the cake, let it chill in the refrigerator overnight. This allows the flavors to meld and the layers to set perfectly.

Serve Cold

Keep the cake refrigerated until ready to serve. Use a warm, sharp knife to slice cleanly through the layers for a professional presentation.

How to Make Chocolate Vanilla Raspberry Mousse Cake

Prepare Brownie Biscuit

✔ Whisk together the flour, cocoa powder, and baking powder, then set aside.

✔ Cube the butter and melt it in a saucepan over medium-low heat, then stir in the sugar until melted, being careful not to boil.

✔ Remove from heat and cool to lukewarm.

✔ Add eggs one at a time, whisking until the mixture becomes smooth and shiny.

✔ Stir in the dry ingredients until fully combined.

✔ Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.

✔ Let it cool on a wire rack.

Prepare the Pan for the Mousse Layers

✔ Cut a piece of baking paper that is three times the height of the sides of the 9-inch pan.

✔ Fit the baking paper inside the pan, ensuring it rises above the sides by twice the height of the pan's walls.

✔ Carefully place the baked and cooled brownie into the bottom of the prepared pan.

Prepare the Chocolate Mousse

✔ Soak the gelatine sheets or in water until soft.

✔ In a heatproof bowl over simmering water, melt the chopped chocolate with 3/4 cup cream, stirring until smooth.

✔ Squeeze out the water from the gelatine and stir it into the melted chocolate until dissolved.

✔ Remove from heat and let cool to room temperature.

✔ Beat the remaining cream to stiff peaks, then fold it into the cooled chocolate mixture.

✔ Spread evenly over the brownie layer and refrigerate for 30 minutes until set.

Prepare the Raspberry Mousse

✔ Puree raspberries and strain to get 1/4 cup of syrup.

✔ Melt white chocolate in a double boiler, then mix in the raspberry puree and 1/2 cup whipped cream until smooth.

✔ Let cool to room temperature.

✔ Prepare the gelatin as before.

✔ Beat the remaining cream to stiff peaks and fold into the raspberry mixture.

✔ Spread over the chocolate mousse layer and refrigerate for 30 minutes until firm.

Prepare the Vanilla Mousse

✔ Prepare the gelatin as before.

✔ Melt white chocolate in a bain-marie, then mix in honey and 1/2 cup cream until smooth. Let cool to room temperature.

✔ Whip the remaining cream to stiff peaks, fold into the chocolate mixture, and stir in vanilla.

✔ Spread over the raspberry mousse layer and refrigerate for at least 3 hours or overnight until set.

Prepare the Chocolate Ganache

✔ Heat the cream over medium heat without boiling, then pour over chopped chocolate.

✔ Stir until smooth and glossy, then let the ganache cool until warm.

✔ Remove the cake from the refrigerator and carefully remove the sides of the pan. ✔ Detach the baking paper and transfer the cake to a serving plate.

✔ Pour the ganache over the surface of the cake and use a spatula to spread it evenly, letting the ganache flow unevenly down the sides.

Frequently Asked Questions (FAQ) about this Mousse Cake:

Can I make this cake in advance?

Yes, this cake can be made ahead of time! It's actually best if allowed to chill in the fridge for at least 3 hours (or overnight) to fully set the mousse layers.

Can I substitute the gelatine in the mousse?

Yes, you can use agar-agar as a vegetarian substitute for gelatine. However, you'll need to adjust the amount and follow the specific instructions on the agar packaging.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used! Just make sure to thaw them and drain any excess liquid before puréeing them

Do I have to use a springform pan?

While a springform pan is recommended for easy removal, you can use a regular cake pan. Just make sure to line it well with parchment paper and carefully cut and serve the cake.

For another delicious option, you could try: Raspberry Meringue Vacherin

Raspberry Meringue Vacherin @ Feli Chic'Cuisine

Is there a way to make this cake dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a non-dairy whipping cream. For the chocolate mousse, use dairy-free chocolate, and for the brownie base, you can try using plant-based butter.

Can I use a different sweetener?

You can substitute regular sugar with alternatives like honey, maple syrup, or a sugar substitute. Keep in mind that some sweeteners may change the texture slightly.

How do I prevent the mousse from separating?

To avoid separation, make sure each mousse layer is fully set before adding the next. Also, fold the whipped cream gently into the chocolate mixtures to avoid deflating the mousse.

Worth Every Effort! Though it takes some time to make, this cake is so worth it. The combination of rich chocolate, tangy raspberry, and creamy vanilla mousse is perfectly balanced. A true masterpiece for any celebration!

Here’s a lovely review from one of my readers:

⭐️⭐️⭐️⭐️⭐️

''Restaurant-Quality Dessert! I felt like a professional pastry chef making this! The detailed instructions helped me create a cake that looked and tasted like it came from a high-end bakery. I made this cake for a family gathering, and it was a huge hit! The layers set perfectly, and the textures were amazing.''

Chocolate Vanilla Raspberry Mousse Cake

Its perfect combination of sweet and tangy flavors, combined with the contrasting textures of the brownie biscuit and the smooth chocolate ganache, makes it an exquisite dessert that is sure to impress any guest.

Prep Time: 1 hour 30 minutes

Baking Time for Base: 20-25 minutes

Chill Time for Mousse Layers: 4 hours

Total Time: 6 hours

Servings: 10-12

Ingredients

For the Brownie Layer

100 g flour
85 g unsweetened cocoa powder
pinch of salt
1/2 tsp baking powder
115 g unsalted butter
200 g granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract

For the Chocolate Mousse

200 g semi-sweet chocolate, finely chopped
420 g cups whipping/heavy cream, divided
6 gelatin leafs (sheets)

For the Raspberry Mousse

250 g fresh raspberries
180 g white chocolate, finely chopped
360 g cups whipping/heavy cream, divided
6 gelatin leafs (sheets)

For the Vanilla Mousse

200 g white chocolate, finely chopped
360 g cups whipping/heavy cream, divided
4 tablespoons honey
6 gelatine leafs (sheets)
2 teaspoons vanilla bean paste (can substitute vanilla extract)

To Finish

50 g dark or semi-sweet chocolate, finely chopped
120 g heavy cream

To Decorate

Chocolate curls
fresh raspberries

Method

1. Preheat the oven to 180°C (350°F) and line a 23 cm (9-inch) springform pan with parchment paper, making sure to cover the bottom.

Prepare and Bake the Brownie Biscuit

2. In a small bowl, whisk together the flour, cocoa powder, and baking powder, then set aside.

3. Cube the butter and melt it in a saucepan over medium-low heat, then stir in the sugar until melted, being careful not to boil. Remove from heat and cool to lukewarm.

4. Add eggs one at a time, whisking until the mixture becomes smooth and shiny. Stir in the dry ingredients until fully combined. Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool on a wire rack to cool completely.

Prepare the Pan for the Mousse Layers

5. Cut a piece of baking paper that is three times the height of the sides of the 9-inch pan. This will be enough to line the entire pan and extend above the edges.

6. Fit the baking paper inside the pan, ensuring it rises above the sides by twice the height of the pan's walls. Carefully place the baked and cooled brownie into the bottom of the prepared pan.

Prepare the Chocolate Mousse

7. Place the sheets of gelatine in a small bowl and cover them with water. Let them soak until they become gelatinous.

8. In a medium-sized saucepan, heat some water over medium heat until it simmers. Place a larger bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.

9. Add finely chopped chocolate and 3/4 cup (180 g) of whipping/heavy cream to the bowl. Stir until the chocolate and cream are fully combined.

10. Gently squeeze the water out of the gelatine sheets and add them to the melted chocolate mixture. Stir until the gelatine dissolves and becomes fully incorporated into the chocolate. Remove the bowl from the heat and allow it to cool to room temperature.

11. Beat the remaining cream to stiff peaks, then fold it into the cooled chocolate mixture. Spread evenly over the brownie layer and refrigerate for 30 minutes or until the mousse has started to set and is firm enough to support a second layer.

Prepare the Raspberry Mousse

12. Puree 1/2 cup raspberries, strain to remove seeds, and measure 1/4 cup of syrup. Set aside.

13. Prepare the gelatin as before. Melt white chocolate in a double boiler, then mix in the raspberry puree and 1/2 cup whipped cream until smooth. Let cool to room temperature.

14. Beat the remaining cream to stiff peaks and gradually, fold into the raspberry mixture. Spread over the chocolate mousse layer and refrigerate for 30 minutes until firm.

Prepare the Vanilla Mousse

15. Prepare the gelatine in the same way as for the chocolate mousse and raspberry mousse.

16. Melt white chocolate in a bain-marie, then mix in honey and 1/2 cup cream until smooth. Let cool to room temperature.

17. Whip the remaining cream to stiff peaks, fold into the chocolate mixture, and stir in vanilla. Spread over the raspberry mousse layer and refrigerate for at least 3 hours or overnight until set.

Prepare the Chocolate Ganache

18. Heat the cream in a small pot over medium heat, making sure it doesn't come to a boil. Place the chopped chocolate in a bowl and pour the hot cream over it.

19. Stir gently until the chocolate is melted and the mixture is smooth and glossy. Set it aside to cool until it becomes warm.

Prepare the Ganache

20. Remove the cake from the refrigerator and carefully remove the sides of the pan. Detach the baking paper and transfer the cake to a serving plate.

21. Pour the ganache over the surface of the cake and use a spatula to spread it evenly, letting the ganache flow unevenly down the sides.

Decorate

22. Decorate the cake with fresh raspberries, chocolate pieces, or chocolate curls. Place it back in the fridge to allow the ganache to set.