Description

Indulge your taste buds with this delightful Chocolate Raspberry Mousse Cake Recipe, the perfect centerpiece for any celebration. This exquisite dessert features a light and airy chocolate sponge cake layered with a luscious raspberry mousse that tantalizes the palate. The vibrant raspberries not only add a pop of color but also harmonize beautifully with the rich chocolate flavor, creating an unforgettable dessert experience. Whether it’s a birthday party or an intimate gathering, this cake is sure to impress your guests and leave them wanting more.

Ingredients

Scale

3 large eggs
55 g light brown sugar
65 g granulated sugar
1 tsp vanilla extract
65 g plain flour
15 g cocoa powder
1 tsp baking powder
½ tsp espresso powder
¼ tsp salt
75 g melted dark chocolate
2¼ tsp powdered vegan gelatin
45 ml fresh lemon juice
400 g fresh raspberries
100 g granulated sugar
480 ml cold double cream
125 g fresh raspberries
50 g dark chocolate shavings

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Instructions

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
In a mixing bowl, beat together the eggs, light brown sugar, and granulated sugar until pale and fluffy.
Add in vanilla extract. Gently fold in plain flour, cocoa powder, baking powder, espresso powder, and salt until just combined.
Pour in the melted dark chocolate and mix until smooth.
Transfer the batter into the prepared cake pan and bake for about 20 minutes or until a toothpick comes out clean.
Allow cooling completely before removing from the pan.
In a small bowl, combine vegan gelatin with fresh lemon juice according to package instructions; set aside to bloom.
In another bowl, blend fresh raspberries with granulated sugar until smooth; strain through a fine sieve if desired.
Whip cold double cream in a separate mixing bowl until soft peaks form.
Gently fold raspberry puree into whipped cream until well combined.
Heat bloomed vegan gelatin mixture slightly until dissolved; incorporate it into the raspberry mousse mixture while stirring gently.
Place the cooled chocolate sponge on a serving plate or cake stand.
Pour raspberry mousse over the chocolate sponge layer evenly.
Chill in the refrigerator for at least 3 hours or until set completely.
Before serving, top with fresh raspberries and sprinkle dark chocolate shavings over the mousse layer.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice (90g)
Calories: 250
Sugar: 21g
Sodium: 50mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg