Chocolate Raspberry Mousse Cake
A delightful fusion of rich chocolate and tart raspberries, this no-bake dessert features a light, fluffy mousse that melts in your mouth, making it perfect for any occasion.
Ingredients
Cake Ingredients
- 200 g dark chocolate Use semi-sweet chocolate as a substitute if desired.
- 150 g raspberries Frozen raspberries can be used; thaw and drain before use.
- 100 g sugar Regular granulated sugar.
- 200 ml heavy cream Can substitute with Greek yogurt or whipped coconut cream for a lighter option.
- 3 pieces eggs Ensure not to overheat when mixing with chocolate.
- 1 teaspoon vanilla extract Enhances the flavor of the mousse.
- Butter for greasing For greasing the cake pan.
- Optional: cocoa powder for dusting Use for presentation.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease your cake pan with butter.
- In a heatproof bowl, melt the dark chocolate over a pot of simmering water until smooth, then remove from heat and let it cool slightly.
- Whisk the eggs and sugar together in a separate bowl until the mixture is light and fluffy, about 3 to 5 minutes.
- Gently fold the melted chocolate and vanilla extract into the egg mixture, being careful not to deflate the eggs.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the chocolate mixture until fully combined, aiming for a smooth texture.
- Pour half of the mousse mixture into the prepared cake pan and smooth it out. Spread the raspberries evenly over this layer, then pour the remaining mousse on top.
Chilling and Serving
- Refrigerate the cake for at least 4 hours until set.
- Once set, dust with cocoa powder if desired, slice, serve, and enjoy!
Notes
Ensure your chocolate is cooled slightly before mixing with eggs to avoid cooking them. Whip the cream to soft peaks for the right texture, and do not over-whip. Store leftovers in an airtight container in the refrigerator for up to 4 days.
