Raspberry Mousse Cake | How to make Raspberry Mousse Cake

By Mona Mahimtura  |  11th Sep 2016  |  
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  • Raspberry Mousse Cake, How to make Raspberry Mousse Cake
Raspberry Mousse Cakeby Mona Mahimtura
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About Raspberry Mousse Cake Recipe

I made this cake as I got hold of fresh raspberries after a very long time.

Raspberry Mousse Cake is an authentic dish which is perfect to serve on all occasions. The Raspberry Mousse Cake is delicious and has an amazing aroma. Raspberry Mousse Cake by Mona Mahimtura will help you to prepare the perfect Raspberry Mousse Cake in your kitchen at home. Raspberry Mousse Cake needs 35 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Raspberry Mousse Cake. This makes it easy to learn how to make the delicious Raspberry Mousse Cake. In case you have any questions on how to make the Raspberry Mousse Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Mona Mahimtura. Raspberry Mousse Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Raspberry Mousse Cake

Ingredients to make Raspberry Mousse Cake

  • 160 gms plain flour
  • 20 gms cocoa powder
  • 180 gms sugar
  • 6 eggs
  • 3 egg whites
  • 400 gms dark chocolate
  • 150 gms fresh cream
  • 150 gms whipped cream
  • 1 cup raspberries
  • sugar syrup 1/2 cup

How to make Raspberry Mousse Cake

  1. Pre heat the oven to 180 degree centigrade and line an 9 inch cake tin. Put the eggs and sugar in bowl or in stand mixer bowl and whisk it till it is pale, thick and has ribbon consistency. Add the flour and cocoa mixture in 3 parts folding with a spatula.
  2. Pour in a line and greased baking tin and bake for about 20 to 25 minutes. Remove from the oven, let it cool and divide the cake into 2 halves.
  3. For the mousse:
  4. Melt the chocolate over a double boiler till smooth and melted. Heat the cream just a little and add it to the chocolate mix well and set aside to cool completely. Beat the egg whites till stiff peaks form, whip the cream to light and fluffy.
  5. Fold the egg whites into the chocolate mixture very gently till completely incorporated, now fold in the whipped cream and mix well.
  6. Line the springform tin with parchment paper put one layer of the cake at the base, moisten with sugar syrup. Chop 1/2 the raspberries and put them on the cake. Now add the mousse layer upto 1/2 the level of the tin. Smoothen the top.
  7. Garnish with raspberries.

My Tip:

You can puree the raspberries and add sugar to it. Moisten the cake with that.

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