Description

Indulge in the exquisite Chocolate Raspberry Mousse Cake, a delightful dessert that perfectly balances rich chocolate with the tartness of fresh raspberries. This show-stopping treat features a light and airy chocolate sponge layered with a velvety raspberry mousse, creating a harmonious blend of flavors and textures. Ideal for special occasions or as an elegant finish to any meal, this cake is sure to impress guests and satisfy sweet cravings alike. With straightforward instructions and accessible ingredients, even novice bakers can create this stunning dessert. Garnish with fresh raspberries and dark chocolate shavings for an eye-catching presentation that makes every slice irresistible.

Ingredients

Scale

3 large eggs
55 g light brown sugar
65 g granulated sugar
1 tsp vanilla extract
65 g plain flour (all-purpose)
15 g cocoa powder
75 g dark chocolate (melted)
2¼ tsp powdered vegan gelatin
45 ml fresh lemon juice
400 g fresh raspberries
100 g granulated sugar (for mousse)
480 ml cold double cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180°C (350°F) and grease a 9-inch round baking pan.
In a mixing bowl, whisk together eggs, light brown sugar, granulated sugar, and vanilla until light and fluffy.
Sift together flour, cocoa powder, baking powder, espresso powder, and salt; fold into the egg mixture.
Gently fold in melted dark chocolate until smooth; pour into the prepared pan.
Bake for about 20 minutes or until a toothpick comes out clean; let cool.
For the mousse, bloom vegan gelatin in lemon juice; blend raspberries with sugar until smooth.
Heat the gelatin mixture until dissolved; mix into raspberry puree.
Whip cold cream until soft peaks form; fold in raspberry mixture.
Assemble by pouring raspberry mousse over cooled chocolate sponge; chill for at least 4 hours before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Contemporary

Nutrition

Serving Size: 1 slice (108g)
Calories: 280
Sugar: 22g
Sodium: 50mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg