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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)
  • cup whipped cream
  • Raspberries


Cake Base

  • 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.

Chocolate Mousse

  • 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.