There is something truly magical about a homemade cake. It brings people together like nothing else. Whether you are celebrating a birthday or just need a pick me up after a long week, baking a rich and flavorful dessert is the answer. This recipe is not just a standard dessert. It is a journey into flavor and texture that you will want to revisit again and again.
Imagine biting into a slice of deep, dark chocolate sponge that is moist and tender. Now add a layer of creamy, tangy cheesecake mousse. Finally, burst that richness with the bright zing of fresh raspberries. That is exactly what you get with this Layered Mousse Cake. It is a dessert that looks impressive but is actually quite simple to put together in your own kitchen.
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Why You’ll Love This Recipe
You know what? Finding a recipe that balances sweetness with texture can be tough. Often, a cake is too dry or the frosting is too sweet. This Layered Mousse Cake Recipe solves all those problems perfectly. The addition of boiling water to the batter ensures the crumb stays incredibly moist for days. Plus, the mousse filling is light and airy, which cuts through the richness of the chocolate.
Another reason this recipe is a winner is its versatility. While we love the classic combination here, you can easily tweak it. If you have been dreaming of a Chocolate Caramel Raspberry Mousse Cake, you could easily drizzle some caramel sauce between the layers. The sturdy structure of the sponge makes it easy to stack, so you do not have to worry about it collapsing. It is sturdy enough for transport but delicate enough to melt in your mouth.
Finally, this is a budget friendly way to create a bakery style treat at home. You do not need fancy equipment. A simple hand mixer and some round pans are all you need to create a stunning Four Layer Mousse Cake right in your own oven. It is honest comfort food that looks like a million bucks.
Ingredients
To get the best results for this Chocolate Fudge Cake With Raspberries, you want to make sure you have everything ready to go. Here is what you will need.
For The Cake Batter
- 1 3/4 cups (210g) King Arthur Unbleached All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 cups (397g) granulated sugar
- 1 cup (85g) unsweetened cocoa, Dutch process or natural
- 1/2 cup (99g) vegetable oil
- 1 cup (227g) buttermilk or yogurt, at room temperature
- 1 cup (227g) water, boiling
- 2 teaspoons King Arthur Pure Vanilla Extract
- 3 large eggs, at room temperature
For The Mousse Filling
- 2 tablespoons (28g) butter, softened
- one 8 ounce package (227g) cream cheese, at room temperature
- 1 cup (113g) confectioners’ sugar, divided
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 2/3 cup (113g) semisweet chocolate chips, melted
- 1 cup (227g) heavy cream
- 1 teaspoon Instant Clearjel, optional
- 1/2 cup (85g) semisweet mini chocolate chips, optional
- 1 1/2 to 2 pints raspberries, fresh preferred, washed and dried
For The Frosting
- 1/2 cup (92g) vegetable shortening, butter flavored preferred
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/4 teaspoon table salt
- 4 cups (454g) confectioners’ sugar, sifted
- 1/2 cup (43g) unsweetened cocoa, natural or Dutch process
- 1/4 cup (57g) milk
- 1 teaspoon King Arthur Pure Vanilla Extract
Step By Step Instructions
Making this Raspberry Topped Mousse Cake is a fun process. We will break it down so you can follow along easily.
Step 1: Prep The Oven And Mix Dry Ingredients
Start by preheating your oven to 325°F. You need to prepare your pans now too. Lightly grease two 8 inch round pans that are deep, or you can use three 9 inch pans if that is what you have. If you have parchment paper, line the bottoms and grease them. Grab a large mixing bowl. You will want to weigh your flour or measure it by spooning it gently into a cup. Add the flour, baking soda, baking powder, salt, sugar, and cocoa into the bowl. If the cocoa looks lumpy, push it through a sieve. This ensures your cake has a smooth texture.
Step 2: Add Wet Ingredients And Beat
In a separate medium bowl or a large measuring cup, combine the vegetable oil, room temperature buttermilk (or yogurt), boiling water, and vanilla. Pour this liquid mixture into your dry ingredients. Turn your mixer to medium speed and beat for about 30 seconds to 1 minute. You want the batter to look smooth. The boiling water helps bloom the cocoa, making the chocolate flavor super intense.
Step 3: Add Eggs And Bake
Scrape down the sides and bottom of your bowl to make sure no dry flour is hiding there. Beat in the eggs one at a time. Continue mixing on medium speed for another minute until everything is smooth. Divide the batter evenly among your prepared pans. Bake for 45 to 50 minutes if using two 8 inch pans, or 25 to 30 minutes for three 9 inch pans. You will know they are done when the edge pulls away from the pan and a tester comes out with just a few moist crumbs. Let them cool on a rack for 15 minutes before removing them from the pans.
Step 4: Make The Creamy Filling
While the layers cool, let us make the filling for your Layered Raspberry Mousse Cake. In a large bowl, mix the softened butter, cream cheese, 3/4 cup of the confectioners’ sugar, vanilla, and salt. Beat this at medium low speed until it is smooth. Melt your chocolate chips in the microwave for a minute or less, stirring until smooth. Add this melted chocolate to the cream cheese mix and beat on medium high for 1 minute until fluffy.
Step 5: Finish The Mousse
Whisk the remaining 1/4 cup confectioners’ sugar with the Instant ClearJel if you are using it. In a separate bowl, beat the heavy cream until soft peaks form, then add the sugar mixture. Beat until stiff peaks form but be careful not to over beat it or it will get grainy. Fold this whipped cream gently into the chocolate cream cheese mixture. Stir in the mini chocolate chips if you like extra crunch.
Step 6: Assemble The Layers
If you baked two deep cakes, split them horizontally so you have four layers. Place the first layer on your serving plate. Spread about one third of the filling over it. Cut half a pint of raspberries in half lengthwise and place them all over the filling. Repeat this process until all layers are stacked. Place the final layer bottom side up so you have a nice flat top. Put the whole thing in the fridge for at least 30 minutes to firm up.
Step 7: Make Frosting And Decorate
Beat the shortening, butter, and salt in a large bowl. Sift the confectioners’ sugar and cocoa to remove lumps. Beat these into the butter mixture, alternating with the milk. Add the vanilla and beat on medium high for 2 minutes until fluffy. Apply a thin crumb coat to the chilled cake and chill again for 20 minutes. Then, use the rest of the frosting to cover it completely. Top with fresh raspberries before serving.
How To Store Leftovers
Because this recipe uses fresh dairy and fruit, you need to be careful with storage. You can store any leftovers in the refrigerator for up to 3 days. The mousse filling needs to stay cold to maintain its texture and safety. If you want to keep it longer, you can freeze slices for up to a week. Just make sure to wrap them tightly in plastic wrap to prevent freezer burn. When you are ready to eat, let the slice thaw in the fridge for a few hours. It tastes just as good cold as it does fresh!
Tips
Here are a few tricks to ensure your Layered Mousse Cake comes out perfectly every time.
- Room Temperature Ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature. This helps them emulsify better, creating a smoother batter and filling.
- Boiling Water: Do not skip the boiling water step. Hot water blooms the cocoa powder, releasing its full flavor potential. It also helps dissolve the sugar completely.
- Don’t Overmix: When adding the flour, mix only until combined. Overmixing can lead to a tough sponge rather than a tender one.
- Chill Time: Be patient with the chilling steps. Letting the assembled dessert sit in the fridge before frosting makes it much more stable and easier to work with.
- Cocoa Choice: You can use natural or Dutch process cocoa. Dutch process will give you a darker color and a more mellow, fudge like flavor.
Conclusion
There you have it. A stunning, delicious cake that is sure to impress anyone who tries it. The combination of rich chocolate, airy mousse, and tart raspberries is simply unbeatable. Whether you are a beginner baker or a seasoned pro, this recipe is fun and rewarding. It is the perfect centerpiece for a celebration or just a luxurious weekend treat. So grab your mixing bowls and get ready to bake something truly special. Your friends and family will thank you!
FAQ
Can I Make This Gluten Free?
Yes, you can. Simply swap the standard flour for a high quality gluten free measure for measure flour blend. The rest of the ingredients are naturally gluten free, but always double check your labels to be safe.
Can I Use Mascarpone Instead of Cream Cheese?
Absolutely. If you want to make a Chocolate Raspberry Torte With Mascarpone style filling, you can substitute the cream cheese with an equal amount of mascarpone. It will have a milder, creamier taste compared to the tang of cream cheese.
Do I Need The Instant ClearJel?
The Instant ClearJel helps stabilize the whipped cream so it holds its shape longer. If you cannot find it, you can skip it, but your mousse might be a little softer. Just make sure to keep the dessert very cold if you omit it.
Can I Use Frozen Raspberries?
It is best to use fresh raspberries for the filling and topping. Frozen berries tend to release a lot of water when they thaw, which can make your filling runny and messy. Stick to fresh for the best texture.
Layered Mousse Cake
Imagine biting into a slice of deep, dark chocolate sponge that is moist and tender. Now add a layer of creamy, tangy cheesecake mousse. Finally, burst that richness with the bright zing of fresh raspberries. That is exactly what you get with this Layered Mousse Cake. It is a dessert that looks impressive but is actually quite simple to put together in your own kitchen.
Requirements
Ingredients
Instructions
- Preheat oven to 325°F. Lightly grease two 8-inch deep round pans or three 9-inch pans. Line bottoms with parchment paper if desired, and grease again. In a large mixing bowl, combine flour, baking soda, baking powder, salt, granulated sugar, and cocoa. Sieve cocoa if lumpy for a smooth cake texture.
- In a separate medium bowl or large measuring cup, whisk together vegetable oil, room temperature buttermilk (or yogurt), boiling water, and vanilla. Pour this liquid mixture into the dry ingredients. Beat with a mixer on medium speed for 30 seconds to 1 minute until smooth. The boiling water enhances chocolate flavor.
- Scrape down the sides and bottom of the bowl. Beat in the eggs one at a time, then continue mixing on medium speed for another minute until smooth. Divide batter evenly among prepared pans. Bake 45-50 minutes for two 8-inch pans, or 25-30 minutes for three 9-inch pans. Cakes are done when edges pull away and a tester comes out with moist crumbs. Cool on a rack for 15 minutes before removing from pans.
- For the mousse filling, in a large bowl, mix softened butter, room temperature cream cheese, 3/4 cup confectioners’ sugar, vanilla, and salt. Beat at medium-low speed until smooth. Melt chocolate chips in the microwave, stirring until smooth, then add to the cream cheese mixture and beat on medium-high for 1 minute until fluffy.
- Whisk the remaining 1/4 cup confectioners’ sugar with Instant ClearJel (if using). In a separate bowl, beat heavy cream until soft peaks form, then add the sugar mixture and beat until stiff peaks form (do not overbeat). Gently fold this whipped cream into the chocolate cream cheese mixture. Stir in mini chocolate chips if desired.
- If using two deep cakes, split them horizontally to create four layers. Place the first layer on your serving plate. Spread about one third of the filling over it. Halve half a pint of raspberries lengthwise and arrange over the filling. Repeat for all layers. Place the final layer bottom side up for a flat top. Refrigerate for at least 30 minutes to firm up.
- For the frosting, beat shortening, unsalted butter, and salt in a large bowl. Sift confectioners’ sugar and cocoa, then beat into the butter mixture, alternating with milk. Add vanilla and beat on medium-high for 2 minutes until fluffy. Apply a thin crumb coat to the chilled cake and chill again for 20 minutes. Frost completely and top with fresh raspberries before serving.
Notes
Room Temperature Ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature. This helps them emulsify better, creating a smoother batter and filling.
Boiling Water: Do not skip the boiling water step. Hot water blooms the cocoa powder, releasing its full flavor potential. It also helps dissolve the sugar completely.
Don’t Overmix: When adding the flour, mix only until combined. Overmixing can lead to a tough sponge rather than a tender one.
Chill Time: Be patient with the chilling steps. Letting the assembled dessert sit in the fridge before frosting makes it much more stable and easier to work with.
Cocoa Choice: You can use natural or Dutch process cocoa. Dutch process will give you a darker color and a more mellow, fudge like flavor.
Nutrition
Calories
Sugar
Fat
Carbs
