With a chocolate cake base and creamy mousse topping, this make-ahead chocolate raspberry mousse cake is as easy as a pie and a great dessert for the Holiday season.
There is no secret! It is just a soft and moist chocolate cake, topped with a creamy chocolate mousse and covered with fresh raspberries! Does this sound amazing or what!?
For this recipe, we used a boxed chocolate cake mix. It’s hard to beat the convenience of a box mix cake, and we are always looking for ways to simplify a recipe but keeping a delicious taste. The cake combined with the chocolate mousse will taste as you made it from scratch.
We made and baked the cake as directed on the box. You can bake it in a 9’ pan or in a 13 x ’9’ pan. The cake should not be too tall, aiming for a thin cake layer (about 2’ tall). We baked ours in a 9’ pan and ended up removing the top to make it thinner.
While the cake is baking, you can start preparing the chocolate mousse. You will notice that this recipe calls for gelatin. The gelatin is a stabilizer and also helps maintain the light and airy texture in the mousse.
When adding the whipped cream, carefully fold into the chocolate and stop immediately when the chocolate mousse is incorporated.
It is also very important that the mousse has a firm consistency; otherwise, it will run all over the raspberries. We recommend chilling it in the fridge for at least 1 hour before adding it to the dessert.
When the chocolate cake is ready, and the mousse is firm, you can start assembling the dessert. Watch the video for the tutorial.
Chocolate Raspberry mousse cake
- 1 box Betty Crocker™ Super Moist™ devil's food cake mix cream (water, vegetable oil and eggs for the cake mix)
- 7 oz semisweet chocolate chips
- ½ cup milk
- ½ cup sugar
- 1 sachet unflavored gelatine (about 2 tsp)
- 1½ cup whipped cream
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Make and bake cake as directed on box for 9-inch round cake pan or 13 inches x 9 inches cake pan. Cool in pan for 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- Place a round cookie cutter (or even use the same bowl you will serve) on your baked cake. Slowly apply straight downward pressure on the cutter until it has cut through the height of the cake.
- Prepare the gelatin as directed on the box. Reserve.
- In a pot over low heat, whisk together the milk, sugar, and gelatin until the gelatin melts. Do not boil at any time, or the gelatin will lose its properties. Remove from heat.
- Melt the chocolate in the microwave, add the milk and gelatin mixture, and mix until well incorporated. Reserve and let the chocolate mixture cool a little bit.
- With a handheld or stand mixer fitted with a whisk attachment, whisk the heavy cream on medium-high speed until stiff peaks form.
- Whisk ¼ of the whipped cream into the cooled chocolate. Then gently fold in the remaining whipped cream.
- Put the chocolate mousse in the fridge for about 1 hour or in the freezer for 20 minutes.
- To facilitate assembly, place the mousse in a large pastry bag and make a medium cut.
- Arrange the cake in the serving bowl and distribute the raspberries filling the entire base.
- Cover the raspberries with the chocolate mousse.
- Add raspberries on top of the mousse
- Refrigerate the dessert for at least 4 hours before serving, but we recommend leaving it in the fridge overnight to ensure the perfect texture.