A decadent chocolate cake filled with fresh raspberry mousse, coated with easy 3-ingredient chocolate mousse and drizzled with rich chocolate ganache.
I am so excited to be sharing this chocolate cake recipe!!! It’s seriously so good. Whenever I bring this to a party, potluck or family dinner everyone raves about it. I always have people asking for this recipe and I’m here now to share it.
This chocolate cake is filled with delicious airy fresh raspberry mousse, covered in easy 3-ingredient chocolate mousse and glazed with a rich chocolate ganache.
Don’t let that description scare you, it’s there to get you excited to try it and make your mouth water. When you taste this recipe, you’ll understand how true that description is. It seems like a lot but if you take it one step at a time, it’s really quite simple.
WHY DO YOU CALL THIS A SHEET CAKE?
This cake is baked in a cookie sheet pan then cut in half to create 2 layers. This process makes creating the two layers of chocolate cake very easy. The name comes from this process. No need to bake in multiple pans.
HOW TO MAKE FRESH RASPBERRY MOUSSE:
Fresh raspberry mousse is delicious and worth making at home. It’s filled with fresh raspberries, cream and is so airy and light.
To start this recipe bloom the gelatin.
Next, start the raspberry mixture. I like to use fresh frozen raspberries because I can buy them on hand (in the freezer) and ready to go. You are welcome to use fresh if they are available.
Start by heating raspberries sugar and water in a small sauce pan.
Once the raspberries begin to break down and the sugar has dissolved puree the raspberry mixture in a blender until smooth. If you desire a very smooth mousse, remove the seeds using a strainer. In this recipe I don’t mind leaving the seeds because fresh raspberries are added to the top as garnish (which have seeds also).
Put the raspberry mixture back into the pan over the heat. Add the bloomed gelatin and bring to a boil for 1 minute. Remove from heat and cool to room temperature. (between 70-75 degrees).
If the mixture is too warm it will deflate the cream. If to cold, it will make clumps in the mixture. Neither are good things.
While the raspberry mixture is cooling, whip the cream to stiff peaks. This stage is right before butter so be careful to not over whip (but also, don’t under whip).
Once the raspberry mixture is cold, fold into the cream. Refrigerate for 2-4 hours until mousse sets before using as the filling.
FOR A FULL TUTORIAL WITH STEP-BY-STEP PICTURES, CHECK OUT MY BLOG POST ON HOW TO MAKE EASY RASPBERRY MOUSSE HERE!
. EASY . DELICIOUS . ELEGANT .
If you want a recipe that people will rave about and is easy to make, this is it. This Chocolate Raspberry Mousse Cake are all of these things and more.
Just think about the layers:
- Moist chocolate cake
- Fresh raspberry mousse
- Another layer of moist chocolate cake
- Easy 3-ingredient chocolate mousse
- Rich chocolate ganache
- Garnished with plump fresh raspberries
Gosh, if you aren’t sold yet I’m not sure what to tell ya… maybe try one of these other recipes:
- 5-minute Cherry Cheesecake
- Easy Triple Chocolate Mousse Cupcakes
- Tiger Butter Bark
- Homemade Twix Bars
- Andes Mint Fudge
If you’re ready to try this amazing Chocolate Raspberry Mousse Cake check out the recipe below. Enjoy!
FULL PRINTABLE RECIPE FOR CHOCOLATE RASPBERRY MOUSSE CAKE:
Chocolate Raspberry Mousse Cake
A light airy chocolate raspberry mousse cake filled with decadent chocolate cake, fresh raspberry mousse, easy chocolate mousse, and drizzled with rich chocolate ganache.
Ingredients
- 1 or 2 6-oz carton fresh raspberries, for garnish and center
CHOCOLATE CAKE:
- 15oz box chocolate cake mix
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup melted butter
3-INGREDIENT CHOCOLATE MOUSSE (3-4 CUPS):
- 2 cups cold heavy whipping cream *see notes*
- 1/2 cup cocoa powder, SIFTED
- 2/3 cup powdered sugar
- 1/2 teaspoon almond extract, optional
EASY RASPBERRY MOUSSE (3-3 1/2 CUPS):
- 12 oz fresh or frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 cups heavy whipping cream, make sure it's really cold
- 1 pk unflavored gelatin, (or 2 1/4 tsp) + 1/4 cup water to soften
CHOCOLATE GANACHE:
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
Instructions
CHOCOLATE CAKE:
- Mix all ingredients together. Stir until combined. Don't over mix.
- Prepare 13x18 (half sheet baking tray) using a sheet of parchment on the bottom and coating with flour.
- Pour cake batter into prepared pan. Smooth until even.
- Bake at 350°F for 20-25 minutes or until a toothpick poked in the middle comes out clean.
- Once cooled, remove from pan and cut in half.
EASY RASPBERRY MOUSSE:
- Stir gelatin into 1/4 cup cold water to soften. Set aside.
- In a small saucepan, add raspberries, sugar, and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
- Remove seeds using a strainer if desired. Put back into the saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).
- In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
- Once the berry mixture is cooled adequately, carefully fold into the cream. Chill for at least 2 hours before using.
EASY 3-INGREDIENT CHOCOLATE MOUSSE:
- In a large bowl, begin whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
- Add almond extract if desired. Whip until stiff peaks form. Can be used immediately or refrigerate until ready to use.
CHOCOLATE GANACHE:
- Heat in the microwave for 30 seconds. Stir.
- Heat for another 15-30 seconds and stir until the melted chocolate is completely mixed in with the cream. This may take 1-2 minutes to completely stir and combine.
TO ASSEMBLE:
Layer 1 - Chocolate cake (1/2 sheet)
Layer 2 - chilled raspberry mousse (optional you can place fresh raspberries in the middle of the layers. To do so spread a thin layer of raspberry mousse then add fresh raspberries then cover with remaining raspberry mousse)
Layer 3 - Chocolate cake (remaining 1/2 sheet)
Layer 4 - Easy 3-ingredient chocolate mousse (spread a thin layer to coat intire cake. For best results, chill cake after covering in chocolate mousse for 30 minutes to 1 hours. This will make the chocolate ganache harden quicker when added).
Layer 5 - Chocolate Ganache (carefully pour and spread ganache to the edges. Let ganache drip down sides of cake)
Garnish with fresh raspberries right before serving.
Refrigerated until ready to serve. Enjoy within 48-72 hours of making.
Notes
For step-by-step tutorials on how to make chocolate mousse and raspberry mousse please visit these posts:
Using a chilled (cold) bowl to whip the heavy whipping cream will help it whip faster and stiffer.
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