Sweet fresh raspberry filling between layers of moist chocolate cake, covered in rich chocolate mousse, and topped with silky chocolate ganache. This Raspberry Chocolate Mousse Cake is perfect for any occasion.
This Raspberry Filled Chocolate Mousse Cake with chocolate ganache is a perfectly decadent ending to any Valentine’s Day or special occasion.
With its fresh raspberry filling, layers of moist chocolate cake, airy 3-ingredient 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 tooth fully satisfied.
This cake is a family favorite, to say the least!
Here’s a little video I made to show you how easy this Raspberry-Filled Chocolate Mousse Cake is to assemble.
If you like this recipe, you may also like these:
- 5-minute Cherry Cheesecake
- Chocolate-Covered Strawberry Ice Cream Sandwiches
- Easy Raspberry Delight
- Raspberry Mousse Mini Brownie Cups
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!
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 this cake every birthday since (with one alteration… Raspberry Mousse filling in place of the buttercream).
HOW EASY IS IT TO MAKE THIS CHOCOLATE MOUSE CAKE?
Okay, here’s the thing… this cake has a lot of “layers,” thus the recipe looks a little daunting.
Don’t let it scare you! It really is easy, just take it one layer at a time.
There are 5 layers (2 of them being chocolate cake) and every one of them is so worth the time.
From bottom to top:
- Chocolate cake (bottom layer)
- raspberry buttercream or raspberry mousse with fresh (or fresh frozen) raspberries in the middle
- chocolate cake (top layer)
- EASY 3-Ingredient Chocolate Mousse
- Simple chocolate ganache (topped with fresh raspberries if desired)
DO I BAKE OR BUY CAKES?
Homemade usually tastes best but life can be crazy sometimes and baking cakes from scratch can be time-consuming.
If you don’t have time to bake a fresh homemade cake, go with a store-bought or regular chocolate box cake.
If I make a cake from a box mix I like to “doctor” it up.
What does “doctoring up a cake mix” mean?
I switch, replace, or add ingredients to provide a more homemade flavor with little effort. Substitutes usually include butter for the oil, milk in place of the water, add an extra egg, vanilla extract, and sour cream, yogurt, or pudding (whichever I have on hand at the time–usually pudding if I’m making it for Ryan).
These minor changes make it taste a lot better. You can doctor your box cake mix or make it according to the instructions on the box. Just make sure to divide the batter into two 8-inch round cakes. Bake until a toothpick or fork through the center comes out clean then let them cool completely.
How long does it take to make the raspberry filling, chocolate mousse, and chocolate ganache?
It only takes about 20 minutes to make them all if you don’t have to wash bowls and equipment in between.
It’s really simple! It only takes 3 ingredients and 5 minutes to whip up.
After I’ve set that aside (in the fridge), I make the fresh raspberry buttercream or this easy raspberry mousse (A-MAZING in this cake!!!).
The mousse isn’t as sweet or rich but so light and airy!
Just a note – if you choose to use raspberry mousse instead of the buttercream, plan additional time. The raspberry mousse takes longer to make as you have to wait for the raspberry gelatin mixture to cool before adding it to the cream AND it must set before using it as the filling. This process usually takes me a couple of hours (most of the time is “inactive” time waiting for it to cool or chill).
If you prefer the rich, sweet buttercream, I’ve included my favorite on the recipe card below. I’ve also included the steps I take to make the buttercream with fresh raspberries.
I wait to make the chocolate ganache until I’ve “moussed” the cake and let it chill in the fridge for a while 20 – 60 minutes. This helps the ganache set quicker when added to the cake and helps get those gorgeous chocolate side drips.
How to make fresh raspberry buttercream frosting:
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 whipping cream and whip for 1-2 minutes.
If the buttercream isn’t stiff enough, add a little extra powdered 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 or it will be very hard to smooth when ready to use).
How do I assemble the chocolate mousse cake?
Once the cakes have cooled, level one cake top with a long serrated knife. This will become the bottom layer.
Quick tip: Use pieces of waxed paper around the edge of your cake stand or plate to avoid getting excess mousse on it. I like to also add a dollop of buttercream to the center of the cake stand to help the cake stay in place.
Layer 1 – Chocolate Cake (bottom layer)
Next, place the bottom cake round (the one you cut the top off of) onto the center of the plate or cake stand. Add a layer of raspberry buttercream and smooth.
Layer 2- Raspberry Filling
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. 😉
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.
Layer 3 – Chocolate Cake (top layer)
Next, add the top layer of chocolate cake. Lightly press the top layer of the 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.
Layer 4 – Chocolate Mousse
Once you’ve completely covered and smoothed the mousse, pull the waxed papers out from the bottoms edge.
I love this trick. It makes the plate or cake stand look much cleaner without having to try to wipe it (and risk hitting the pretty mousse topcoat).
At this point, I like to chill the cake a second time to allow the mousse to set and get very cooled. If the mousse is very cool it will help the ganache set quicker and help you get those nice “side drips” without creating a chocolate puddle a the bottom of the cake.
Layer 5 – Chocolate Ganache
When ready to serve, add the dark, rich chocolate ganache.
To make the ganache, in a microwave-safe bowl, add the whipping cream and chocolate. Heat in the microwave for 30 seconds.
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.
Work as quickly as you can as the ganache will start to set as soon as it hits the cool mousse. You may have extra ganache. Don’t feel pressured to use it all!
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.
If When you try this for yourself, I’d love to hear about your experience and a photo if you have one.
Drop me a comment!
Now, grab a glass of milk and let’s dig in!!!
What special occasion will you be making this cake for?
- 2 8-inch round chocolate cakes, cooled
- 1 6-oz carton fresh raspberries, for garnish
3-ingredient Chocolate Mousse (need about 3 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
Raspberry Buttercream (need about 1.5-2 cups):
- 1/3 cup salted butter
- 3-4 cups powdered sugar
- 4 oz fresh raspberries, about 2/3 cup
- 3-4 Tablespoons heavy whipping cream (about a 1/4 cup)
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- I use a regular chocolate box cake, "doctored up." I switch the oil for butter, milk in place of water, add an extra egg, 1 teaspoon of vanilla extract, and a 1/2 cup of sour cream, yogurt, OR pudding (whichever I have on hand at the time). These minor changes "doctor" up the box cake and make it taste a lot better. You can doctor up your box cake or make it as instructed. Make two 8-inch round cakes and let them cool completely.
- In a chilled mixing 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.
- Refrigerate until ready to use.
Raspberry Buttercream (or Raspberry Mousse, see notes):
- 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 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 whole raspberries.
- Set aside until ready to use.
- 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 up to a minute or two of stirring to combine completely.
- Using a long serrated knife, level the top of one cake round. Place the bottom (leveled cake round) onto the center of the plate or cake stand. Add a layer of raspberry buttercream on top of the bottom cake layer.
- Add a layer of fresh raspberries that will become part of the middle filling. Start placing the raspberries about 3/4-inch from the edge working your way to the center and push the raspberries down into the layer. This will help secure the raspberries for the top layer of buttercream.
- Next, add a thin layer of the raspberry buttercream, just enough to cover the fresh raspberries. Smooth out.
- Place the second cake round onto, lightly pressing down to ensure it is level.
- Using a pastry knife, smooth the raspberry buttercream around the edge to make the two cake rounds flush.
- For best results, chill for at least 1 hour to allow the buttercream to set. This will make covering the cake with mousse much easier.
- After chilling, completely cover cake with chocolate mousse. Smooth out the lay of mousse.
- Again, for best results, chill for another 30 minutes to 1 hour before adding ganache. This will help the ganache cool quicker after adding to the cake to allow you to get the pretty "side drips."
- Add chocolate ganache. Pour ganache from the center to the edge allowing some to drip down the sides. Use the back of a spoon to smooth and spread if needed.
- Refrigerate until ready to serve.
- Add fresh raspberries on top and around the bottom of the cake right before serving.
- Use HEAVY whipping cream if possible. This will allow you to get a stiffer whip which will offer additional stability to your mousse. I recommend using heavy whipping cream (at least 36% fat) vs whipping cream (only contains 30-35% fat) because it will whip stiffer. If you can't find heavy whipping cream, you can use regular whipping cream, your mousse may not be as "stable" or thick but will still taste great.
- The total amount of heavy whipping cream needed for this recipe is a little more than 2 1/2 cups. (If making raspberry mousse in place of raspberry buttercream the amount of cream needed will be more).
- 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 also like to add a dollop of buttercream in the center of the plate to help it stay put.
- If you're not a fan of buttercream you can use my RASPBERRY MOUSSE RECIPE in place of the buttercream. Once we tried this cake recipe with raspberry mousse filling, it's now our favorite way to make it. You can find the raspberry mousse recipe here --> https://kitchencents.com/easy-raspberry-mousse/
OP: 1.26.17 Updated: 6.14.20