Name: Chocolate Raspberry Mousse Cake – Decadent Triple Layer Recipe
Prep time: PT-491978H28M23S
Cook time: PT-491978H28M23S
Total time: PT-491978H28M23S
Cuisine: French-inspired
Ingredients: 3.33 oz all-purpose flour (3/4 cup); 2 oz unsweetened cocoa powder (2/3 cup); 0.5 tsp salt; 0.5 tsp baking powder; 4 oz unsalted butter; 7.75 oz granulated sugar (1 cup + 2 tbsp); 2 large eggs, at room temperature; 2 tsp vanilla extract; 9 oz semi-sweet chocolate, finely chopped; 1.75 cups heavy cream, divided; Pinch of salt; 2 tsp unflavored powdered gelatin; 2 TBSP water; 1.5 cups fresh raspberries; 9 oz white chocolate, finely chopped; 1.5 cups heavy cream, divided; Pink gel food coloring (optional); 2 tsp unflavored powdered gelatin (assumed, for raspberry mousse set); 2 TBSP water (assumed, to dissolve gelatin); 4 TBSP honey; 2 tsp vanilla bean paste (or vanilla extract); 9 oz white chocolate, finely chopped (assumed same quantity as raspberry mousse white chocolate for balance); 1.5 cups heavy cream, divided; 2 tsp unflavored powdered gelatin (assumed for setting); 2 TBSP water (assumed); 4 oz semi-sweet chocolate, finely chopped; 4 oz heavy cream; 1 pint fresh raspberries; Chocolate curls (for decoration)

Description

Indulge in this decadent triple-layer Chocolate Raspberry Mousse Cake featuring a fudgy brownie base, rich chocolate mousse, tangy raspberry mousse, and smooth vanilla mousse, topped with silky chocolate ganache and fresh berries for an elegant dessert experience.

Ingredients

Brownie Layer

3.33 oz all-purpose flour (3/4 cup)
2 oz unsweetened cocoa powder (2/3 cup)
0.5 tsp salt
0.5 tsp baking powder
4 oz unsalted butter
7.75 oz granulated sugar (1 cup + 2 tbsp)
2 large eggs, at room temperature
2 tsp vanilla extract

Chocolate Mousse

9 oz semi-sweet chocolate, finely chopped
1.75 cups heavy cream, divided
Pinch of salt
2 tsp unflavored powdered gelatin
2 TBSP water

Raspberry Mousse

1.5 cups fresh raspberries
9 oz white chocolate, finely chopped
1.5 cups heavy cream, divided
Pink gel food coloring (optional)
2 tsp unflavored powdered gelatin (assumed, for raspberry mousse set)
2 TBSP water (assumed, to dissolve gelatin)

Vanilla Mousse

4 TBSP honey
2 tsp vanilla bean paste (or vanilla extract)
9 oz white chocolate, finely chopped (assumed same quantity as raspberry mousse white chocolate for balance)
1.5 cups heavy cream, divided
2 tsp unflavored powdered gelatin (assumed for setting)
2 TBSP water (assumed)

Chocolate Ganache & Decoration

4 oz semi-sweet chocolate, finely chopped
4 oz heavy cream
1 pint fresh raspberries
Chocolate curls (for decoration)

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Instructions

Brownie Layer: Preheat your oven to 350°F (175°C). In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. In a separate saucepan, melt the unsalted butter then stir in the granulated sugar and allow the mixture to cool slightly. Beat in the eggs one at a time followed by the vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined. Pour the batter into a prepared pan and bake for 22–24 minutes. Once baked, remove from oven and allow to cool completely.
Chocolate Mousse: In a heatproof bowl, melt the semi-sweet chocolate together with half of the heavy cream and a pinch of salt until smooth. In a small bowl, dissolve 2 tsp of unflavored powdered gelatin in 2 tablespoons of water, then add it to the melted chocolate mixture, stirring well. Whip the remaining heavy cream to soft peaks and gently fold it into the chocolate mixture to create a light mousse. Spread this chocolate mousse evenly over the cooled brownie layer. Refrigerate for 25 minutes to set.
Raspberry Mousse: Puree the fresh raspberries using a blender until smooth, then strain if desired to remove seeds. In a bowl, melt the white chocolate over a double boiler or microwave and stir in the raspberry puree and half of the heavy cream until fully combined. Dissolve 2 tsp of gelatin in 2 tablespoons of water and incorporate into the mixture. Whip the remaining heavy cream and fold it gently into the raspberry mixture along with some whole raspberries if desired. Add a few drops of pink gel food coloring, if using, to enhance the color. Spread this raspberry mousse evenly atop the chocolate mousse layer. Refrigerate for another 25 minutes.
Vanilla Mousse: Melt the remaining white chocolate with the honey and half of the heavy cream until smooth. Dissolve 2 tsp of gelatin in 2 tablespoons of water and stir into the mixture. Whip the remaining heavy cream to soft peaks and fold in along with the vanilla bean paste (or vanilla extract). Spread the vanilla mousse over the raspberry layer. Refrigerate the entire cake for at least 4 hours or overnight to fully set.
Finish: Carefully unmold the mousse cake from its pan. Prepare the chocolate ganache by heating the 4 oz heavy cream until hot but not boiling, then pour it over the finely chopped semi-sweet chocolate. Let sit for a minute, then stir until smooth and glossy. Pour the ganache over the top of the cake, allowing it to drip down the sides. Decorate with fresh raspberries and chocolate curls. For clean slices, dip the knife in hot water before each cut.

Notes

For cleaner cake slices, dip your knife in hot water and wipe dry between cuts.
Pink gel food coloring in the raspberry mousse is optional but enhances the visual appeal of the dessert.
Ensure all gelatin is fully dissolved for proper mousse texture.
Chill times are critical for mousse layers to set well, so allow full refrigeration times.
Use room temperature eggs for the brownie to help create a smooth batter.

Prep Time: 3H 0M
Cook Time: 0H 24M
Category: Dessert
Method: No-Cook
Cuisine: French-inspired