Introduction

This Chocolate Mousse Cake is a decadent dessert that combines a rich cocoa cake base with a light and airy dark chocolate mousse. Finished with fresh raspberries and a dusting of powdered sugar and cocoa, it’s perfect for special occasions or any time you crave an elegant chocolate treat.

A slice of chocolate layer cake sits on a white plate on a wooden table. The cake has three dark chocolate sponge layers separated by two smooth, lighter brown chocolate cream layers. The top layer is covered with thick chocolate frosting, decorated with curved ridges. A silver fork rests on the plate beside the cake slice. In the background, a blurred view shows more chocolate cake pieces, and the whole scene is sharp with a close-up focus on the cake slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
¾ cup hot coffee
12 oz high-quality dark chocolate, chopped
4 large eggs, separated
2 cups heavy whipping cream
¼ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
2 cups fresh raspberries
¼ cup powdered sugar, for dusting
Cocoa powder, for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and set aside.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients, stirring gently to combine. Then add the hot coffee and mix until smooth.
Step 5: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Step 6: To make the mousse, melt the chopped dark chocolate in a double boiler or microwave in short bursts. Let it cool slightly but remain fluid.
Step 7: Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
Step 8: In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks develop.
Step 9: Stir the egg yolks into the melted chocolate until fully combined.
Step 10: Gently fold the whipped cream into the chocolate mixture, then carefully fold in the beaten egg whites until smooth and light.
Step 11: Pour the mousse over the cooled cake layer, smoothing the top gently with a spatula.
Step 12: Refrigerate the cake for at least 6 hours or overnight to allow the mousse to set properly.
Step 13: Before serving, top the cake with fresh raspberries and dust with powdered sugar and cocoa powder for a beautiful finish.

Tips & Variations

Use freshly brewed strong coffee to enhance the chocolate flavor without overpowering the dessert.
For a boozy twist, add 1–2 tablespoons of coffee liqueur or rum to the mousse mixture.
Ensure the melted chocolate is not too hot when mixing with egg yolks to prevent curdling.
Try substituting raspberries with other fresh berries like strawberries or blackberries for a different flavor profile.
If you prefer a less sweet dessert, reduce the sugar in the mousse slightly.

Storage

Store the chocolate mousse cake covered in the refrigerator for up to 3 days. Keep it in the springform pan or transfer to an airtight container to maintain freshness. When ready to serve, allow the cake to sit at room temperature for about 10 minutes for the best texture. Avoid freezing, as the mousse may separate upon thawing.

How to Serve

A slice of chocolate cake with three dark brown, soft, and moist cake layers separated by two smooth, light brown chocolate frosting layers. The top of the cake slice has a thick spread of the same light brown chocolate frosting with a wavy texture. The slice sits on a white plate with a small silver fork placed beside it. The background has a blurred white plate and bowl, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the mousse?

Yes, you can substitute milk chocolate if you prefer a sweeter, milder mousse. Keep in mind that the mousse will be less intense in chocolate flavor and may be softer.

Is it safe to use raw eggs in the mousse?

This recipe uses raw egg whites and yolks, so ensure you use fresh, high-quality eggs. If you are concerned, you can use pasteurized eggs or look for a mousse recipe that cooks the eggs for safety.