Chocolate Raspberry Mousse Cake
A rich and creamy dessert combining layers of chocolate mousse and fresh raspberries, perfect for any gathering.
Ingredients
For the Cake
- 1 cup dark chocolate chips Can substitute with semi-sweet or milk chocolate.
- ½ cup heavy cream Can substitute with half-and-half or non-dairy milk.
- 3 large eggs Substitutes: flaxseed eggs or aquafaba for vegan option.
- ¼ cup sugar Avoid using too much sugar to not overpower the chocolate.
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Frozen raspberries may be used if fresh aren’t available.
- ½ cup butter
- 1 cup graham cracker crumbs Digestive biscuits or almond flour can be used as alternatives.
- ¼ cup cocoa powder
Instructions
Preparation
- In a double boiler over low heat, melt dark chocolate chips and butter together, stirring occasionally until smooth, about 5–7 minutes.
- In a large mixing bowl, whisk together eggs, sugar, and vanilla extract until light and frothy, about 3 minutes.
- Gradually pour the melted chocolate mixture into the egg mixture while continuously stirring to prevent the eggs from cooking.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate and egg mixture, taking care to keep it light and airy.
- In a bowl, mix graham cracker crumbs and cocoa powder together. Optionally add a pinch of salt.
Assembly
- In a cake pan, layer half of the graham cracker mixture, followed by a layer of chocolate mousse and a layer of fresh raspberries. Repeat the layers, finishing with mousse on top.
Chilling
- Cover the cake with plastic wrap and refrigerate for at least 4 hours to set.
Serving
- Slice the cake carefully and serve with extra fresh raspberries on top.
Notes
Store leftovers in the refrigerator for 4–5 days or freeze for up to a month. Allow the cake to sit at room temperature or microwave individual slices for reheating.