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.
The “chocolate mousse” recipe and directions can be found here. While the cakes are in the oven baking, I make the chocolate mousse.
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?
Raspberry-Filled Chocolate Mousse Cake
Sweet fresh raspberry filling between layers of moist chocolate cake, covered in rich 3-ingredient chocolate mousse, and topped with silky chocolate ganache.
- 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. Blend 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/
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OP: 1.26.17 Updated: 6.14.20
Wow, this cake was amazing. Even better 4 days later. Loved the clear instructions so easy to follow. Using the raspberry filling in a Christmas Yule Log cake. Thank you
I don’t have a white chocolate mousse or ganache recipe on my site but I trust you would find these to be great options. My friend Amanda over at I Am Baker has this awesome simple white chocolate mousse recipe https://iambaker.net/easy-white-chocolate-mousse/ and Chelsweets has this great white chocolate ganache recipe https://chelsweets.com/colored-drips-recipe-white-chocolate-ganache/ I hope these work for you. Good luck. 🙂
Hello. I’ve lots of white chocolate chips. How can I make white chocolate mousse and ganache? I’ve my 2 sponge cakes already ready. Thank you for answering in advance.
So happy to hear you loved this recipe. It’s is a perfect Valentine’s cake. Thanks for stopping by!
I made this last night for my hisband for Valentine’s Day and it turned out so good! Thank you for sharing and for the easy instructions. You made it so
Simple to Understand and it really didn’t take long at all!
Hi Venus! You can use the premade pudding cups. That’ll work just fine! Enjoy.
Hi Rachel, thank you for your reply ! Would the pudding be an instant pudding mix or will the pudding cups with also (accidently bought the pudding cups prior to research) :’) ?
Hi Venus! I include the adjustments I make to “doctor up ” my cake mix on the printable recipe card instructions (under the “CAKE:” section). Yes, it should be fine to hold up the cake without the raspberries in the middle if you let the mousse fully set. Also, make sure you use HEAVY whipping cream in the mousse. The extra fat in the cream gives this mousse structure which will help it hold up to the weight of the cake on top. Happy baking and happy birthday to your boyfriend!
This recipe looks delicious! How exactly would you doctor up the chocolate cake (I have never heard of this before). Also, would the raspberry mousse be firm enough by itself without the extra raspberries in the middle ? So excited to try this for my boyfriends birthday !
I’m sorry I’m just seeing this Ted. I hope it turned out for you. When using this as filling you’ll actually want to let it chill for 30 minutes to an hour before you put it in the cake. It will then finish setting between the layers. Using chilled cakes will be key as you don’t want the mousse to warm at all before fully setting. If the mousse hasn’t begun setting and the cakes are at room temperature, the mousse may warm and ooze out (not you are going for I’m sure). I hope this recipe turned out great for you and your cake was beautiful and tasty! I’m guessing it tasted fabulous (this mousse is a family favorite as a cake filling)!
Ted McKinney says
I am making a wedding cake and plan on using your raspberry mousse as the filling. I can’t quite wrap my mind around the timing. How long will the mousse still be spreadable once it sets? I do plan on refrigerating each cake before stacking them. Each of the three cakes will have 2 layers. 12”, 10”, 8”.
Buttercream to ice them.
Hoping you see this in the next day or so.
Otherwise, I guess I’m winging it.
Hi Sindhu! Yes, you can cover the whole thing in ganache. I would chill the cake for at least a couple hours before adding the ganache and make sure your ganache is pourable but not too hot. If the chocolate is too hot it will soften the mousse and the ganache won’t set quick enough. Good luck!
Absolutely brilliant recipe and detail.
Can i cover the cake in Ganache instead of going for the drip effect ? How long should i put the cake in the refrigerator for the chocolate mousse to set in that case ?
Awe! Ashley, you made my night. Thank you for your sweet comment. I’m getting ready to make this cake for my sister. She’s getting married soon and has requested this as her wedding cake. It’s SOOO good! Unfortunately only she and her husband will be enjoying it as we (her family) will be practicing social distancing and watching their vows through the windshields of our cars. LOL What a weird time we live in. So happy you all enjoyed it. Have a great night!
Ashley Hornback says
Okay I just made this today with the Raspberry Mousse and I can’t stop raving about it! I made it for my brother in laws birthday and every single person stopped talking once they tried it and we all just ate in silence because we were consumed with how good this was. Your instructions were so easy to follow, and that’s coming from someone who DOES NOT bake! I can’t wait to find the put the rest of these recipes in my baking arsenal Thank you!
The mousse is great on its own. 🙂
I’ve made this a day in advance. It usually doesn’t last long but it should keep for up to 5 days in the fridge.
Thanks for sharing! Does it keep long?
This looks so good! That mousse looks so good just on its own!
Thanks so much for sharing Janice! Surprisingly, blogging is a lot of work and you, my friend, are why I love doing it. I love hearing that my recipes help others and are enjoyed by others. I’m so happy you had a delicious experience and everyone loved your cake! It’s my husband’s birthday this week and this is always the cake of choice. You have personal experience as to why! 😉 Happy Holidays!
Just made this cake for a birthday. I had never made mousse or ganache so I was a little apprehensive. Turns out it was a lot easier than I expected. My only issue was making the raspberry butter cream. Mixing the 1/3 cup of butter and 3 cups of powdered sugar before adding the raspberries made a cloud of sugar in the kitchen. So I looked at other raspberry butter cream recipes and decided to put the raspberries in the blender before adding. When I added this puree and mixed it in the butter cream came together. The mousse was easy to make and was easy to spread on the chilled cake. The ganache on the top and dripped down the sides provided a nice smooth top for the raspberries. Everyone loved it, even my type 1 diabetic husband who doesn’t care much for chocolate raved about it.
This cake looks amazing! I need to make this for a 50th birthday party the theme is cherry blossoms I’m going to do exactly as you did but I’d like to use a pink ganache using pink candy melts. Is that doable?
Hi Kristina! A 26cm pan is about 10 inches. If you make this recipe according to the measurement, the cake will just end up being a little shorter with thinner layers. If you’re making cupcakes that will be frosted with the mousse also, I’d double the chocolate mousse and use the extra on cupcakes. I prefer the raspberry mousse but my kids like the buttercream because it’s much sweeter. The raspberry mousse takes a bit more time to make because it needs time to set but it’s so light and airy. It tastes amazing by itself, on a cupcake or as a filling. I hope this helps. I’d love to hear how the party goes. Good luck!
I would like to make this however i have a 26cm round pan not sure how much to increase the mousse and what not, i plan to doctor up a boxed cake. Also what is youre preference the buttercream or the rasp. Mousse . I am making it for my seven year olds birthday. Thanks with any help you can give. I also plan to make some cupcakes as we have at least 30ppl coming im thinking chocolate cupcakes with the chocolate mousse on some and rasp. on others and just some rasp. on top.
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!
Should I use whipping cream or heavy cream?
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
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
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!
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.
Evidently I need practice commenting!
This looks sooooo good. I really do want to try this, (or find someone who will make it for me)! Thanks for sharing, Rachel
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
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!
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!
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.
Wow, this cake is beautiful! Loaded with raspberries, I know what kind of cake my daughter will be getting for her birthday!!
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. 🙂
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?
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.
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!
Oh my stars! I am absolutely drooling. There are no two flavors that I love as much together as I do raspberry and chocolate!
Thanks Tereza! As hard as this cake looks to make, if you take it one step at a time I bet you’re would turn out better than you think. 🙂
Thanks Kim! I have the same thoughts when I make this cake and then remember I have to share with the rest of the family. LOL
Haha! Thanks Reesa!
Thank you Danielle!
Thank you Terri! I’m right there with you when it comes to that ganache.
That is so sweet of you to say. Thanks Karen! If I thought I could send a piece without it being smooshed I totally would. Just for you. 😉
Krysten, thank you for your kind words! I promise, it tastes as good as it looks. 🙂
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.” 🙂
Thanks Kristen! Staying in this Valentine’s sound so nice. 🙂 I hope you enjoy this recipe as much as we do.
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!
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.
That cake is beautiful and I am sure it tastes great too. It makes me want to go bake something chocolate right now.
Brandi with Big Fit Fam says
anything with chocolate ganache is always wonderful! I love how fluffy the filling looks, not heavy like a lot of fillings1
Blythe Alpern says
Looks so good. I love to cook and bake. I wish I had more patience for decorating though because I get so frustrated.
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
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!
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
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!
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…
Wow! This look amazing, I think I am totally going to make this for Valentines Day – it would be such a show stopper.
This looks delicious! I love anything with raspberries! It’s so pretty too!
I’m not a huge raspberry fan but my hubby is! He would love this. I may have to make it for him!
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.
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!
Divya @ Eat. Teach. Blog. says
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!
Danielle Greco says
Omg you are SOOOO talented!!! This cake is stunning and looks absolutely delicious! I love rasberries 🙂 yumm
Terri Steffes says
This is absolutely lovely. I love the flavor combination and I really just want to jump in that ganache. Yuummmyyy!
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?
Cara (@StylishGeek) says
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!
Jessica Sheppard says
Omg! Raspberry filled cholcolate mousse cake?! This recipe looks so delish! Can’t wait to make this yummy dessert!
This is one of the most gorgeous cakes that I have ever seen! It looks amazing!
Cecilia Cannon says
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.
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
Maggie Unzueta says
Oh my! This looks incredible. I would love a bite of this cake RIGHT NOW. Pinning for later. 🙂
Kristen Kavan says
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!
Janel Berchielli says
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.
robin masshole mommy says
Oooh, that sounds so decadent and delicious. I would be in heaven eating this.
Jessica Egbert says
This cake is amazing! I am looking forward for a reason to make it. Rachel, you always have the best recipes!