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Raspberry Chocolate Mousse Sheet Cake | Kitchen Cents
Rachel Koller

Chocolate Raspberry Mousse Cake

5 from 1 vote
A light airy chocolate raspberry mousse cake filled with decadent chocolate cake, fresh raspberry mousse, easy chocolate mousse, and drizzled with rich chocolate ganache.
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Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 2 hours
Total Time 3 hours
Servings: 9 x13 cake

Ingredients
  

  • 1 or 2 6-oz carton fresh raspberries for garnish and center
CHOCOLATE CAKE:
  • 15 oz 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

Equipment

Method
 

CHOCOLATE CAKE:
  1. Mix all ingredients together. Stir until combined. Don't over mix.
  2. Prepare 13x18 (half sheet baking tray) using a sheet of parchment on the bottom and coating with flour.
  3. Pour cake batter into prepared pan. Smooth until even.
  4. Bake at 350°F for 20-25 minutes or until a toothpick poked in the middle comes out clean.
  5. Once cooled, remove from pan and cut in half.
EASY RASPBERRY MOUSSE:
  1. Stir gelatin into 1/4 cup cold water to soften. Set aside.
  2. In a small saucepan, add raspberries, sugar, and 1/4 cup water.  Heat until berries soften and being to break down.  Puree in blender.
  3. 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.).
  4. 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.
  5. 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:
  1. In a large bowl, begin whipping cream.  Whip until frothy and slightly thicken.
  2. Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
  3. Add almond extract if desired. Whip until stiff peaks form. Can be used immediately or refrigerate until ready to use.
CHOCOLATE GANACHE:
  1. Heat in the microwave for 30 seconds.  Stir.  
  2. 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:
  1. Layer 1 - Chocolate cake (1/2 sheet)
  2. 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)
  3. Layer 3 - Chocolate cake (remaining 1/2 sheet)
  4. 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).
  5. Layer 5 - Chocolate Ganache (carefully pour and spread ganache to the edges. Let ganache drip down sides of cake)
  6. Garnish with fresh raspberries right before serving.
  7. 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:
3-Ingredient Chocolate Mousse
Easy Raspberry Mousse
Using a chilled (cold) bowl to whip the heavy whipping cream will help it whip faster and stiffer.

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