Description
Indulge in the luscious combination of rich chocolate sponge and delicate raspberry mousse with this Chocolate Raspberry Mousse Cake recipe. Perfect for special occasions or a decadent treat.
Ingredients
Units
Scale
Chocolate Sponge
- 3 large eggs, room temperature
- 55 g light brown sugar
- 65 g granulated sugar
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purpose)
- 15 g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 75 g Dark Chocolate 75%, melted
Raspberry Mousse
- 2 1/4 teaspoon powdered gelatine
- 45 ml fresh lemon juice
- 400 g fresh raspberries (Frozen raspberries can be substituted; see note.)
- 100 g granulated sugar
- 480 ml double cream (heavy cream), cold
Decoration
- 125 g fresh raspberries
- 50 g Dark Chocolate shavings
Instructions
- Chocolate Sponge – Grease and line a 23cm springform pan. Preheat oven. Whip eggs, sugar, and vanilla. Fold in dry ingredients and melted chocolate. Bake and cool.
- Raspberry Mousse – Bloom gelatine, blend raspberries, heat puree with sugar, add gelatin, then fold into whipped cream. Pour over sponge and refrigerate.
- To Serve – Decorate with raspberries and chocolate shavings. Slice and serve.
Notes
- Step-by-Step Photos: My blog post includes helpful step-by-step photos.
- Storage: Refrigerate covered for up to 5 days. Can freeze for up to two months.
- Raspberries: Frozen raspberries can be used for mousse and coulis.
- Tips: Use quality ingredients, whip yolks and sugar well, scrape the bowl, fold puree gently, refrigerate adequately.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg
