Description

A decadent and airy Chocolate Raspberry Mousse Cake combining a rich chocolate sponge base with a light, fruity raspberry mousse topping. This elegant dessert features layers of moist chocolate cake infused with espresso, topped with a smooth, creamy raspberry mousse made from fresh raspberries and whipped cream, finished with fresh raspberries and dark chocolate shavings for a perfect balance of flavors and textures.

Ingredients

Scale

Chocolate Sponge

3 large eggs, room temperature
55 g light brown sugar
65 g granulated sugar
1 teaspoon vanilla extract
65 g plain flour (all-purpose)
15 g cocoa powder
1 teaspoon baking powder
½ teaspoon espresso powder
¼ teaspoon salt
75 g dark chocolate 75%, melted

Raspberry Mousse

2¼ teaspoons powdered gelatine
45 ml fresh lemon juice
400 g fresh raspberries (frozen can be substituted)
100 g granulated sugar
480 ml double cream (heavy cream), cold

Decoration

125 g fresh raspberries
50 g dark chocolate shavings

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Instructions

Prepare Chocolate Sponge: Grease and line the base and sides of a 23cm (9-inch) springform pan. Preheat oven to 180°C (350°F).
Whip Eggs & Sugar: In a medium bowl, combine eggs, light brown sugar, granulated sugar, and vanilla extract. Using a hand mixer, whip on medium-high speed for about 4 minutes until light, creamy, and ribbons form when the whisk is lifted.
Add Dry Ingredients: Sift in flour, cocoa powder, baking powder, espresso powder, and salt. Mix on low speed until just a few streaks of flour remain to avoid overmixing.
Incorporate Melted Chocolate: Carefully fold melted dark chocolate into the batter using a rubber spatula, scraping the bowl to ensure a smooth mixture without deflating the batter.
Bake Sponge: Pour batter into the prepared pan, tap the pan to release air bubbles, and smooth the surface with an offset spatula if needed. Bake for 15-20 minutes until the center springs back when lightly pressed.
Cool and Flatten Sponge: Cool the sponge on a wire rack to room temperature. Press the wrinkly top flat using a flat glass or measuring cup base. Cover and refrigerate until needed.
Bloom Gelatine: In a small bowl, mix lemon juice with powdered gelatine. Let it sit for a few minutes to soften and bloom.
Blend Raspberries: Puree fresh raspberries in a blender until smooth.
Strain Raspberry Puree: Pass the puree through a fine sieve over a saucepan to remove seeds, resulting in about 300 ml of smooth puree.
Heat Raspberry Puree: Place the puree on medium-low heat, add granulated sugar, and simmer while stirring frequently to dissolve the sugar.
Dissolve Gelatine: Stir the softened gelatine into the hot raspberry puree and heat gently without boiling until completely dissolved.
Strain Again & Cool: Strain the puree again to remove any lumps, then set aside to cool to room temperature, approximately 20 minutes.
Whip Cream & Combine: Whip the cold double cream to soft peaks. Gently fold in the cooled raspberry puree in three parts, maintaining the airy texture.
Assemble Mousse Cake: Pour the raspberry mousse over the chilled chocolate sponge in the springform pan. Smooth the surface with an offset spatula. Cover and refrigerate for at least 3 hours or preferably overnight to set the mousse properly.
Decorate & Serve: Remove the cake from the springform pan and peel off the baking paper collar. Smooth edges if necessary with a warm spatula. Decorate the top with fresh raspberries and dark chocolate shavings. Slice using a warm, sharp knife and serve immediately for best texture and flavor.

Notes

Room temperature eggs help achieve a better volume when whipping.
Make sure not to overmix the batter after adding dry ingredients to keep the sponge light.
Blooming the gelatine properly ensures a smooth mousse without lumps.
Using fresh raspberries gives the best flavor, but frozen can be used if fresh are unavailable.
For clean slices, warm the knife in hot water and wipe dry before cutting each slice.
Allow sufficient chilling time to let the mousse fully set, ideally overnight.