Chocolate Cake with Raspberry Mousse – glossy ganache finish
A rich, flourless dark chocolate base layered with silky mousse and topped with a tangy raspberry glaze. Elegant and easy — no baking beyond the base required.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes + chilling
- Yield: 10 slices 1x
Ingredients
Flourless Cake Base:
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100g dark chocolate (60–70%)
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60g unsalted butter
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2 eggs
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¼ cup sugar
Chocolate Mousse Layer:
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200g dark chocolate, melted and cooled
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1 cup heavy cream, whipped
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¼ cup sugar
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1 tsp vanilla extract
Raspberry Layer:
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1½ cups fresh or frozen raspberries
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2 tbsp sugar
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1 tsp gelatin (or ½ tsp agar powder)
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2 tbsp cold water
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch springform pan.
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Melt chocolate and butter for the base. Whip eggs and sugar, fold in chocolate. Bake 12–15 min. Cool.
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Melt chocolate for mousse. Fold in whipped cream, sugar, and vanilla. Spread over cooled base. Chill 1–2 hrs.
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Simmer raspberries and sugar. Strain and add bloomed gelatin. Cool, pour over mousse. Chill 4 hrs or overnight.
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Unmold, decorate with raspberries or chocolate. Slice and serve chilled.
Notes
Use cocoa butter for a firmer mousse. Keep refrigerated until ready to serve.