Raspberry Filled Chocolate Mousse Cake with chocolate ganache
This Raspberry Filled Chocolate Mousse Cake with chocolate ganache would be a perfect and decedent ending to any Valentine’s Day or special occasion. With its fresh raspberry filling, layers of moist chocolate cake, airy chocolate mousse and rich chocolate ganache, it’s fit for royalty. Whether you make this cake for Valentine’s, a special occasion or just because, you can’t go wrong. It’s sure to put an extra special touch on the night and leave your sweet chocolate-y tooth fully satisfied.
I’ve been baking cakes for over a decade now. Here’s a little backstory… at age 14, my love and interest for cake design was sparked when my now-sister-in-law asked me to make her wedding cake. At that point, I’d never designed or made a wedding cake. Excited and optimistic, I happily excepted. With my mom overwhelmed at my quest because she knew what I had agreed to do, I began reading and researching wedding cakes and cake design. When it came down to it, my brother and sister-in-law’s cake ended up as a buttercream covered, three tiered, column divided, VERY colorful cake. They loved it. It was then that I realized I could make people happy through the food I made. Although I don’t make many wedding cakes these days, with 3 rugrats running around, I still enjoy making special occasions cake every once in a while. Just not over 3 tiered ones. 😉
So what does that have to do with this cake? Several years ago, for Ryan’s birthday, I wanted to make him a cake I knew he’d love. Knowing he didn’t care if it was big or extravagant, I decided to put a couple of his favorite flavors together. He loved chocolate and raspberries so why not put them together in a cake? That’s just what I did and then the Raspberry Filled Chocolate Mousse Cake was born. The first time I made this cake for him, he loved it. I can dare say, he’s had it every birthday since.
Okay, here’s the thing with this cake. It has a lot of “layers,” thus the recipe looks a little daunting. Do sweat it! Just do one part at a time and you’ll have a decadent, delicious Raspberry Filled Chocolate Mousse Cake of your own, in no time.
I usually start by making the cake. I use a regular chocolate box cake. I “doctor” it up by switching the oil for butter, use milk in place of the water, add an extra egg, 1 teaspoon of vanilla extract and a 1/2 cup of sour cream, yogurt or pudding (which ever I have on hand at the time–usually pudding if I’m making it for Ryan. He won’t touch anything with cultured dairy products in it. He’s not allergic, he just doesn’t prefer it). These minor changes make it taste that much better. You can doctor your box cake or make it according to the instructions on the box. Just make sure to divide the batter into two 8-inch round cakes. Bake and let them cool completely.
While the cakes are in the oven baking, make the chocolate mousse and fresh raspberry buttercream. You can find the chocolate mousse recipe and instructions here. I’ll also leave the recipe below in the full printable recipe for this cake. This mousse recipe is awesome. It’s super quick and easy. The recipe makes about 2 to 2 1/2 cups of mousse. This will be just enough to do a very thin mousse layer over the cake. If you are like me and like a lot of mousse on your cake, double the recipe. It only takes 3 ingredients and about 5 minutes to whip up. Seriously! Once the mousse is made, stick it in the refrigerator until the cake is assembled.
Next, make the raspberry buttercream. In a bowl, mix the salted butter and powdered sugar together.
Add the fresh raspberries and vanilla extract. Bend until the raspberries are completely mixed in. The buttercream should be a little on the thick side.
Add the cream and whip for 1-2 minutes. If the buttercream isn’t stiff enough, add a little extra sugar. If too stiff, add a little extra cream. You what the consistency stiff enough to hold the cake without oozing out the sides but thin enough to be able to spread it onto the cake and over the raspberries that will be in the middle of the cake. Set the buttercream aside (leave it at room temperature, don’t put it in the fridge).
Once the cakes have cooled, level one cake of tops with a long serrated knife. This will become the bottom layer.
Here’s a quick tip to keep your cake stand clean and pretty. Use pieces of waxed paper around the edge to avoid getting excess mousse on the cake stand. I like to also add a dollop of buttercream to the center of the cake stand to help the cake stay put.
Next, place the bottom (leveled) cake round onto the center of the plate or cake stand. Add a layer of raspberry buttercream onto the top of that cake.
Now, add a layer of fresh raspberries that will become part of the middle filling. When placing the raspberries, start about 3/4 of an inch from the edge and push the raspberries down into the buttercream, otherwise it’ll be very hard to do the next layer of buttercream without moving the raspberries. This is probably my favorite part to see and eat. Doesn’t it look so pretty?! I could seriously stop here and cut a slice. 😉
If you didn’t stop and cut a slice, the next step is to add a layer of raspberry buttercream over the fresh raspberries. This will help the raspberries from oozing out the sides after the cake is completed. This step is critical especially if you choose to use frozen whole raspberries in place of fresh. When frozen raspberries thaw, they become very soft and the raspberry juice will leak out.
Next, make a yummy raspberry filled sandwich by adding the top layer of cake. Lightly press the top layer of cake down to ensure it’s level. Once it’s level, use a pastry knife to smooth the buttercream around the middle. At this point, you can move on to frosting the cake with the mousse or put it in the fridge to chill. I like to let it chill for an hour or so to allow the buttercream to set. This makes covering it with mousse much easier.
Once you’ve completely covered and smoothed the mousse, pull the waxed papers out from the the bottoms edge. I love this trick. It makes the plate or cake stand look so clean without having to try to wipe it and risk hitting the pretty mousse topcoat. At this point, I like to let the cake chill out until I’m ready to serve. You can put the ganache on now but it will set much quicker if the mousse and cake are cold.
When ready, add the dark, rich chocolate ganache. To make the ganache, in a microwave safe bowl, add the cream and chocolate. Heat in the microwave for 30 seconds. Stir. Heat for another 15-30 seconds and stir until the chocolate melts completely and is fully mixed in with the cream.
Slowly pour the ganache over the chilled cake working from the center to the outer edge. Use the back of a spoon to smooth the ganache to the edge if you’d like.
Allowing some of the ganache to drip down the side will make this cake look gorgeous.
Lastly, add fresh raspberries on the top and around the bottom of the cake. You did it!!! You made your very own Raspberry Filled Chocolate Mousse Cake or soon will.
Now, grab a glass of milk and let’s dig in!!!
This cake would be amazing for a special Valentine’s Day dessert, don’t you think? What will you be enjoying for your Valentine’s dessert?
Are you looking for a fun, quicker Valentine’s dessert alternative the kids and grown ups would enjoy? Check out these adorable Red Heart Brownie Teacakes with almond icing.