Chocolate and Raspberry Layered Mousse Cake

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A decadent no-bake layered mousse cake featuring rich dark chocolate and tart raspberry mousse, perfect for a special celebration dessert. This French-inspired Mother’s Day recipe, ready in about 40 minutes, layers dark chocolate (70% cacao), chopped, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 430 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dark chocolate (70% cacao), chopped
• 3 tbsp unsalted butter
• 1/3 cup granulated sugar
• 4 large eggs, separated
• 1 1/2 cups heavy cream
• 1 1/2 cups fresh raspberries
• 2 tbsp powdered sugar
• 1 tsp gelatin powder
• 2 tbsp cold water
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 5 tbsp unsalted butter, melted (for crust)

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 cup graham cracker crumbs with 5 tbsp melted unsalted butter. Press firmly into the bottom of an 8-inch springform pan to create the crust. Chill in fridge.
2. Step 2: Bloom 1 tsp gelatin powder in 2 tbsp cold water for 5 minutes.
3. Step 3: For the chocolate mousse, melt 8 oz chopped dark chocolate and 3 tbsp unsalted butter in a heatproof bowl over simmering water until smooth. Remove from heat.
4. Step 4: Whisk 4 egg yolks with 1/3 cup granulated sugar until pale. Slowly add melted chocolate mixture and 1 tsp vanilla extract, stirring to combine.
5. Step 5: Whip 3/4 cup heavy cream to soft peaks and fold gently into the chocolate mixture.
6. Step 6: In a separate bowl, beat 4 egg whites to stiff peaks and gently fold into the chocolate mousse until smooth.
7. Step 7: Pour chocolate mousse over crust in pan and smooth top. Refrigerate for 45 minutes.
8. Step 8: For raspberry mousse, puree 1 1/2 cups fresh raspberries with 2 tbsp powdered sugar, then strain seeds out.
9. Step 9: Bloom 1/2 tsp gelatin in 1 tbsp cold water for 5 minutes, then melt gently and stir into raspberry puree.
10. Step 10: Whip remaining 3/4 cup heavy cream to soft peaks and fold into raspberry mixture.
11. Step 11: Pour raspberry mousse over set chocolate layer and smooth. Refrigerate at least 4 hours or overnight before serving.
12. Step 12: Garnish with fresh raspberries on top before slicing.