Raspberry Filled Chocolate Mousse Cake with chocolate ganache

This Raspberry Filled Chocolate Mousse Cake with chocolate ganache would be a perfect and decadent 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.

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

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.

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 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.  😉

Jump to the full printable recipe | KitchenCents.com

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.

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

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 (whichever 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.

Great as a chocolate mousse frosting

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.

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

Now, grab a glass of milk and let’s dig in!!!

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

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?

Click here for the recipe | KitchenCents.com

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.

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

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59 Responses

  1. Jessica Egbert says:

    This cake is amazing! I am looking forward for a reason to make it. Rachel, you always have the best recipes!

  2. robin masshole mommy says:

    Oooh, that sounds so decadent and delicious. I would be in heaven eating this.

  3. OMG that cake looks delicious. I’ve never knew that trick with the paper, I always end up with frosting all over my pretty glass cake dish.

  4. this looks delish! We decided to do v-day at home this year. husband is doing dinner and im doing dessert! I think I just found my recipe!

  5. Oh my! This looks incredible. I would love a bite of this cake RIGHT NOW. Pinning for later. 🙂

  6. Jessi says:

    This looks amazing! I wish I thought that i could make this. I mean I could probably make it and it would taste good, but knowing me it would look terrible haha. Can’t hurt to try though

    • Rachel says:

      Thanks Jessi! I bet you would make a beautiful Raspberry Filled Chocolate Mousse Cake. One step at a time and before you know it, you’d be “in the money.” 🙂

  7. my husband would be in heaven if I made this for him on 2/14 and you make it seem so doable for the non-baker, me.

  8. Krysten says:

    This is one of the most gorgeous cakes that I have ever seen! It looks amazing!

  9. Omg! Raspberry filled cholcolate mousse cake?! This recipe looks so delish! Can’t wait to make this yummy dessert!

  10. That Raspberry Filled Chocolate Mousse Cake with chocolate ganache is indeed the perfect dessert for Valentine’s! Thanks for sharing this awesome recipe! I’m bookmarking it!

  11. karen says:

    You seriously are a gifted cake baker chick! At 14 making a wedding cake? Yowza. And…this cake looks incredible. My skills are not quite at this level, but I am drooling looking at your photos! Can you send me a piece?

  12. This is absolutely lovely. I love the flavor combination and I really just want to jump in that ganache. Yuummmyyy!

  13. Omg you are SOOOO talented!!! This cake is stunning and looks absolutely delicious! I love rasberries 🙂 yumm

  14. Oh wow, this looks heavenly! I don’t usually like stuff in between my layers of chocolate, but this? This I would give a try!

  15. Reesa Lewandowski says:

    OH. MY. GAWD!!!! WOW!!! This looks amazing! So fluffy and beautiful! That raspberry filling is just something I want to eat with a spoon!

  16. Kimberly @ Berly's Kitchen says:

    I’m loving this! Seriously, it looks so good, especially with the ganache and raspberries. I could easily eat the entire thing by myself.

  17. Allison says:

    I’m not a huge raspberry fan but my hubby is! He would love this. I may have to make it for him!

  18. Ashley says:

    This looks delicious! I love anything with raspberries! It’s so pretty too!

  19. Debra says:

    Wow! This look amazing, I think I am totally going to make this for Valentines Day – it would be such a show stopper.

  20. Kate A says:

    Oh my gosh, you had me at chocolate… I’m not much of a baker but this seriously looks amazing. Maybe I can convince my hubs to take up baking instead…

  21. Roxanne says:

    It’s like you read my mind! I was just looking for a way to make pink filling or frosting without having to use food dye! This is perfect and I can’t wait to try it out on the family!

  22. Lauren says:

    Okay this is unreal! I want to try making this so bad but not sure if I have the skill required haha!

    Lauren | http://www.basicbabelauren.com

  23. Marisa says:

    this is a great recipe. I have a feeling that I wouldn’t make it as pretty as you do!!! I’m going to pin for later, because I’d really love to try it!

  24. Tereza says:

    Oh my god this looks so amazing! It’s definitely in the a little too difficult for me category because I’ve never made a cake like this in my life (and when I tried I failed miserably) but it looks SO DELICIOUS. xx

  25. Looks so good. I love to cook and bake. I wish I had more patience for decorating though because I get so frustrated.

  26. anything with chocolate ganache is always wonderful! I love how fluffy the filling looks, not heavy like a lot of fillings1

  27. Carolyn says:

    That cake is beautiful and I am sure it tastes great too. It makes me want to go bake something chocolate right now.

  28. Kerri says:

    This cake looks gorgeous. I have so many birthdays in February so I will have to make this one soon. Thank you for the great details in preparing it. I bet it tastes even better than I can imagine.

  29. Jeanine says:

    This looks delicious. Would love to give it a try and see if I could make something like this. I doubt it would look as pretty!

  30. Kristin says:

    Oh my stars! I am absolutely drooling. There are no two flavors that I love as much together as I do raspberry and chocolate!

  31. Kit Stanwood says:

    This looks Delicious!!! You did a really great job on the chocolate drizzled lines on the side too. Raspberries are my favorite underneath blueberries! Great Valentines Day cake as well!

  32. Amber Nelson says:

    Wow, that cake looks to die for. I need to try this one at our house..this would be perfect for Valentine’s Day dessert.

  33. Bernadette says:

    This cake looks amazing – I am going to try making this for my Son’s Birthday Dessert. One question, recipe calls for ‘cold cream” is this heavy cream, whipping cream, or does it matter?

    • Rachel says:

      Hi Bernadette! Thank you for the sweet comment. You can use heavy cream or whipping cream just make sure the temperature of it is cold. Cream whips easier and stiffer if it’s really cold. I even go as far as chilling the bowl I use to whip it in. Hope this helps and I hope you guys love this cake as much as we do. 🙂

  34. Amy says:

    Wow, this cake is beautiful! Loaded with raspberries, I know what kind of cake my daughter will be getting for her birthday!!

    • Rachel says:

      Hi, Amy! This cake is definitely a must try! We are just starting to get raspberries from our raspberry patch and I’m thinking this weekend (my birthday weekend) would be a perfect time to whip it up. It’s rich and delicious… perfect for a birthday celebration. I hope you and your family loves it as much as ours. Thanks for stopping by.

  35. Patricia says:

    I made this using Duncan Hines Decadent Triple Chocolate cake mix, following your recipe. Everyone said it was the best chocolate cake they’d ever had in their lives! I’ll definitely do this again! Thank you so much for the recipe!

    • Rachel says:

      Hi, Patricia! I am so happy to hear everyone loved it. We think it’s fabulous too (as you’ve probably already read on this post). Soon, I will be updating this recipe with an alternative raspberry mousse filling in place of the buttercream. Both are delicious but the mousse is much lighter. Check back in a couple weeks and it should be added along with a fun little video. Thanks for stopping by!

  36. Audrey N Wright says:

    This looks sooooo good. I really do want to try this, (or find someone who will make it for me)! Thanks for sharing, Rachel

  37. Audrey says:

    Evidently I need practice commenting!

  38. Jen says:

    This looks so amazing! I am going to make it for my husband’s birthday tomorrow and I am wondering if I can make the mousse and/or buttercream ahead of time today and keep it in the fridge until I assemble tomorrow? Thanks.

    • Rachel says:

      Hi Jen! So sorry for my delayed response. Our new baby is throwing me for a loop, a very sleepless loop. LOL Yes, you can make both the day before. You will want to make sure the buttercream comes up to room temperature so you can spread it thought. The mousse will darken as it sits. I hope your husbands birthday was great and this cake added something special 🙂 It’s one of our favorites!

  39. Theresa says:

    I just made this for a friend’s birthday ~ labor of love, for sure! But when words like “unforgettable” and “masterpiece” and “amazing” are used to describe it, worth it! One of the guests was lactose intolerant, but took one look at the sliced cake, and ate it anyway. haha

    • Rachel says:

      Awe! I love hearing this. Thanks for sharing your experience. Out of all the recipes I’ve shared so far, this is by far the one with the most… “my guests (husband, coworker, family, etc) thought it was amazing (the best cake I’ve ever had, gorgeous, etc). I know why too. It’s a family favorite for sure 🙂 Thanks again for sharing! <3

  40. Patty says:

    Should I use whipping cream or heavy cream?

    • Rachel says:

      Hi Patty! Either will work but because heavy cream has a higher fat content it will whip up to be a bit thicker. That, in turn, will make it more stable which is a good thing for this cake. Hope this helps! Happy cooking!

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