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Raspberry white chocolate mousse cake features a dark chocolate cake base, followed by a raspberry white chocolate mousse that's made without gelatin or eggs, and finished with a chocolate ganache.

Raspberry Mousse Cake

Lisa Flinn
This delicious layered Raspberry Mousse Cake has a moist chocolate cake base, a light and tangy raspberry white chocolate mousse, and a silky chocolate ganache topping. This showstopper is perfect for Valentine's Day, Galentine's Day, or any occasion!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 24 minutes
Chill Time 4 hours
Total Time 5 hours 24 minutes
Course Dessert
Cuisine American
Yields 9 Servings

Equipment

  • 9" (23cm) Springform Pan or Regular Pan (see notes below)
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups/Spoons

INGREDIENTS

Chocolate Cake

  • 1 Cup (120g) All-Purpose Flour
  • ½ Cup (42g) Dutch Cocoa Powder
  • 1 Teaspoon Fine Espresso Powder (optional)
  • ¾ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Fine Sea Salt
  • ¾ Cup + 2 Tablespoons (175g) White Granulated Sugar
  • ⅓ Cup + 1 Tablespoon (80g) Neutral oil (avocado, vegetable, canola)
  • ⅓ Cup (76g) Full-Fat Sour Cream room temp
  • 1 Whole Large Egg room temp
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup (113g) Boiling Water

Raspberry White Chocolate Mousse

  • 8 Ounces (227g) White Chocolate Bars finely chopped
  • 1 ½ Cups (340g) Heavy Cream, divided
  • 16 Ounces (454g | 2 Blocks) Full-Fat Cream Cheese softened
  • ½ Cup (56g) Powdered Sugar, divided
  • 2 Cup (45g) Freeze-Dried Raspberries ground into powder
  • 2 Teaspoon Vanilla Paste or Extract

Chocolate Ganache

  • ⅔ Cup (151g) Heavy Cream
  • 5 Ounces (141g) Dark Chocolate Chips (I used 60%)

Instructions
 

Chocolate Cake

  • Preheat Oven & Prep Pan - Preheat oven to 350ºF (180ºC). Grease and line a 9-inch (23cm) springform pan or regular pan (see notes below) with parchment paper.
  • Combine Dry Ingredients - In a small mixing bowl, whisk together the flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and salt.
    1 Cup (120g) All-Purpose Flour
    ½ Cup (42g) Dutch Cocoa Powder
    1 Teaspoon Fine Espresso Powder (optional)
    ¾ Teaspoon Baking Powder
    ½ Teaspoon Baking Soda
    ¼ Teaspoon Fine Sea Salt
  • Combine Wet Ingredients - In a large bowl and using a hand whisk, whisk together sugar, oil, sour cream, egg and vanilla until well combined.
    ¾ Cup + 2 Tablespoons (175g) White Granulated Sugar
    ⅓ Cup + 1 Tablespoon (80g) Neutral oil (avocado, vegetable, canola)
    ⅓ Cup (76g) Full-Fat Sour Cream
    1 Whole Large Egg
    1 Teaspoon Pure Vanilla Extract
  • Combine Dry & Wet Ingredients - Sift in the dry ingredients, ensuring the cocoa powder lumps are push through the sieve. Gently whisk the dry and wet ingredients together until nearly incorporated. The batter will be thick at this point and that's okay.
  • Add Hot Water - Add boiling hot water and gently whisk until just combined. The batter will thin out a bit. Do not overmix.
    ½ Cup (113g) Boiling Water
  • Bake - Pour cake batter into your prepared pan and bake for 24 to 28 minutes or until an inserted toothpick comes out clean. Timing can vary on your oven, so keep an eye on it.
  • Cool - Cool on a wire rack for 10 minutes, then remove the cake from the pan and let cool completely at room temperature or in the fridge.

Raspberry White Chocolate Mousse

  • Melt White Chocolate - Add finely chopped white chocolate and ¼ cup (56g) heavy cream to a heatproof medium bowl. Place bowl over a small pot of simmering water, making sure the bottom doesn't touch the water, and heat until the chocolate is melted and smooth. You can also melt in the microwave in 15 second bursts, stirring in between. Cool for 10 to 15 minutes.
    8 Ounces (227g) White Chocolate Bars
  • Whip Heavy Cream - In a medium bowl, add 1 ¼ cup (284g) heavy cream and ¼ cup (28g) powdered sugar. Using an electric mixer, whip until firm peaks form. Set in the fridge until needed.
  • Beat Cream Cheese - In a large mixing bowl, beat softened cream cheese and ¼ cup (28g) powdered sugar until smooth and lump-free.
    16 Ounces (454g | 2 Blocks) Full-Fat Cream Cheese
  • Add White Chocolate - Add slightly cooled melted white chocolate into the cream cheese mixture and whip until combined.
  • Add Raspberry Powder + Vanilla - In a food processor or grinder, pulse freeze-dried raspberries into a fine powder. Sift the raspberry powder into the cream cheese mixture, along with the vanilla, and whip until well combined. Taste and add more powdered sugar if needed.
    2 Cup (45g) Freeze-Dried Raspberries
    2 Teaspoon Vanilla Paste or Extract
  • Fold in Whipped Cream - Remove the whipped cream from the fridge. In 2 additions, fold the cream into the raspberry mousse mixture until just combined. Do not overmix.
  • Assemble the Cake - Place completely cooled chocolate cake onto a serving dish. Wrap the sides of the cake with a 29-inch (74cm) long piece of acetate (cake collar). Tape the acetate together at the ends to prevent it from unraveling.
    If you're using parchment paper, line the springform pan bottom disc with a parchment paper. Place the cake on the disc, then wrap the sides of cake with parchment paper that has been lightly spray with oil. Lastly, secure the ring.
  • Chill the Cake - Spread the raspberry mousse on top of the cake layer. Cover and chill for at least 4 hours.

Chocolate Ganache

  • In a small saucepan, and over medium-low heat, bring heavy cream to a low simmer until it reaches about 185ºF (85ºC). Off heat, add the chocolate chips or finely chopped chocolate into the pan, cover and let stand untouched for 4 to 5 minutes. Using a silicone spatula, slowly stir until smooth and combined. If the chocolate hasn't completely melted, return to a low flame and heat until completely smooth.
    ⅔ Cup (151g) Heavy Cream
    5 Ounces (141g) Dark Chocolate Chips (I used 60%)
  • Remove the chilled cake from the fridge and peel off the acetate/parchment paper. If needed use an offset spatula to smooth the sides.
  • Pour the chocolate ganache on top the cake and using an offset spatula, spread it to the edges. Before serving, you can place the cake back into the fridge for 10 to 15 minutes to let the ganache set. Slice and enjoy!!

Notes

Dutch-Process Cocoa Powder - Make sure to use Dutch-process Cocoa Powder and not natural cocoa powder for this recipe. Droste, Ghiradelli, Rodelle, and Hershey's Special Dark  are all great Dutch cocoa powders that I have enjoyed using. 
Cake Collar (acetate sheet) - Please note that a cake collar will give you cleaner sides. If you are using parchment paper, lightly spray it with oil to help the mousse release more easily.
If you are using a cake collar, you do not need to use a springform pan. If you're using parchment paper, it would be helpful to have a springform pan.
For the perfect texture, let the cake sit at room temperature for 15 minutes before serving.
Storage - Store covered in the fridge for up to 5 days. 
Keyword chocolate mousse, chocolate raspberry mousse cake, dark chocolate cake, mousse cake, raspberry mousse cake, raspberry white chocolate mousse cake
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