This Triple Chocolate Raspberry Mousse Cake is an elegant, multi-layered dessert that combines the richness of dark chocolate with the freshness of raspberries. With a crunchy chocolate cookie base, creamy vanilla filling, airy chocolate mousse, and silky ganache topping, this cake is perfect for special occasions or when you simply want to impress your guests.
Why You’ll Love This Recipe
This recipe offers a delightful harmony of textures and flavors. The buttery, chocolatey base supports two velvety layers — a light vanilla cream and a smooth chocolate mousse — all finished with a glossy ganache and a burst of raspberry freshness. It’s decadent yet balanced, and each bite feels like a luxurious treat. The recipe is also no-bake, making it easier to prepare while still looking and tasting like a bakery masterpiece.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Base:
• 1 cup chocolate cookie crumbs (Oreo, without cream)
• 2 tablespoons granulated sugar
• ¼ cup butter, melted
• 2 oz (≈60 g) dark chocolate, melted
Vanilla Cream Layer:
• 4 oz (≈115 g) cream cheese, softened
• ¼ cup sugar
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
Chocolate Mousse Layer:
• 6 oz (≈170 g) high-quality dark chocolate, chopped
• 1 cup heavy cream
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin
• 2 tablespoons cold water
Chocolate Ganache:
• ½ cup heavy cream
• ½ cup semi-sweet chocolate
• 1 tablespoon corn syrup (optional, for shine)
Decoration:
• Fresh raspberries
• Chocolate curls or small chocolate squares
• Edible gold dust (optional)
Directions
Prepare the Chocolate Base:
Mix the cookie crumbs and sugar in a bowl. Add melted butter and stir until the texture resembles wet sand. Press the mixture evenly into an 8×8-inch pan and refrigerate for 15 minutes. Melt the dark chocolate and spread a thin layer over the crust. Chill again for 10 minutes.
Make the Vanilla Cream Layer:
Bloom gelatin in cold water for 5 minutes. Beat cream cheese and sugar until smooth. In a separate bowl, whip the cream to soft peaks. Fold the whipped cream into the cream cheese mixture with vanilla. Melt the gelatin (10–15 seconds in the microwave) and quickly mix it in. Spread over the chilled crust and refrigerate for at least 30 minutes.
Prepare the Chocolate Mousse Layer:
Bloom gelatin in cold water for 5 minutes. Melt dark chocolate using a double boiler and let it cool slightly. Whip the cream, sugar, and vanilla until soft peaks form. Melt the gelatin and mix it with the chocolate, then gently fold into the whipped cream. Spread the mousse evenly over the vanilla layer. Chill for 2–4 hours, or overnight for best results.
Make the Ganache:
Heat cream until just hot but not boiling. Pour over the chocolate and let stand for 5 minutes. Add corn syrup if using, then whisk until smooth. Let cool slightly before using.
Assemble and Decorate:
Once the cake is fully set, remove it carefully from the mold. Warm a knife in hot water and wipe dry before slicing. Pour the ganache over the cake, allowing it to drip gently down the sides. Top with fresh raspberries, chocolate curls, and gold dust if desired.
Servings and timing
This recipe serves 10–12 people. Preparation time: 45 minutes Chilling time: 4–6 hours (or overnight) Total time: About 7 hours including chilling.
Variations
• White Chocolate Layer: Replace the vanilla cream layer with a white chocolate mousse for an extra indulgent version.
• Berry Twist: Add a thin layer of raspberry jam between the vanilla and mousse layers for a fruity surprise.
• Nutty Base: Mix crushed hazelnuts or almonds with the cookie crumbs for a crunchy, nutty crust.
• Dairy-Free Option: Use dairy-free chocolate, coconut cream, and vegan butter alternatives.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 5 days.
To freeze, wrap individual slices tightly and store for up to 1 month. Thaw overnight in the refrigerator before serving.
Do not reheat; this dessert is best served chilled.
FAQs
1. Can I make this cake ahead of time?
Yes, it’s perfect for preparing a day in advance since the layers need time to set.
2. Can I use milk chocolate instead of dark chocolate?
You can, but it will make the cake sweeter. Adjust the sugar accordingly.
3. How do I prevent the layers from mixing together?
Make sure each layer is fully set before pouring the next one on top.
4. Can I use agar-agar instead of gelatin?
Yes, but the texture will be slightly firmer. Use about half the amount of gelatin called for.
5. What size pan works best?
An 8×8-inch square or similar rectangular pan works perfectly for even layers.
6. Can I make this without a springform pan?
Yes, line your pan with parchment paper to easily lift out the cake.
7. How do I achieve smooth layers?
Spread each layer gently and level with a spatula before chilling.
8. Can I use frozen raspberries for decoration?
It’s best to use fresh raspberries, as frozen ones release water and can make the top soggy.
9. Can I skip the ganache topping?
You can, but it adds a luxurious finish that complements the mousse perfectly.
10. How can I make clean slices?
Dip your knife in hot water, wipe dry, and slice — repeating between cuts for smooth edges.
Conclusion
This Triple Chocolate Raspberry Mousse Cake is a show-stopping dessert that balances richness, creaminess, and fruity freshness. Each layer complements the next, creating a masterpiece of texture and flavor. Whether served at a dinner party or as a special weekend treat, this cake will leave everyone impressed and craving another slice.
An elegant no-bake dessert with layers of chocolate cookie crust, vanilla cream, chocolate mousse, and ganache, topped with fresh raspberries for a perfect balance of richness and freshness.
Ingredients
1 cup chocolate cookie crumbs (Oreo, without cream)
2 tablespoons granulated sugar
¼ cup butter, melted
2 oz dark chocolate, melted
4 oz cream cheese, softened
¼ cup sugar
½ cup heavy cream
½ teaspoon vanilla extract
1 tablespoon unflavored gelatin
2 tablespoons cold water
6 oz high-quality dark chocolate, chopped
1 cup heavy cream
¼ cup sugar
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
2 tablespoons cold water
½ cup heavy cream
½ cup semi-sweet chocolate
1 tablespoon corn syrup (optional)
Fresh raspberries (for decoration)
Chocolate curls or small chocolate squares (for decoration)
Edible gold dust (optional)
Instructions
Mix chocolate cookie crumbs and sugar in a bowl. Add melted butter and stir until it resembles wet sand. Press into an 8×8-inch pan and refrigerate for 15 minutes.
Spread melted dark chocolate over the crust and chill for 10 more minutes.
Bloom 1 tablespoon gelatin in 2 tablespoons cold water for 5 minutes. Beat cream cheese and sugar until smooth. Whip ½ cup cream to soft peaks and fold into the cream cheese mixture with vanilla extract. Melt the gelatin and stir it in quickly. Spread over the crust and refrigerate for 30 minutes.
Bloom the remaining gelatin in water. Melt the 6 oz dark chocolate and cool slightly. Whip 1 cup cream with sugar and vanilla to soft peaks. Melt the gelatin, mix it into the chocolate, and fold into the whipped cream. Spread the mousse over the vanilla layer. Chill for 2–4 hours or overnight.
Heat ½ cup cream and pour over semi-sweet chocolate. Let sit for 5 minutes, add corn syrup if using, and whisk until smooth. Let cool slightly.
Once set, remove cake from mold. Warm a knife in hot water, wipe dry, and slice. Pour ganache over the cake and let it drip down the sides.
Decorate with fresh raspberries, chocolate curls, and gold dust if desired.
Notes
Make sure each layer is fully set before adding the next to avoid mixing.
Use high-quality chocolate for best flavor and texture.
Fresh raspberries work best for decoration as frozen ones release water.
Line your pan with parchment for easy removal if not using a springform pan.
