Raspberry Mousse Cake
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This delicious raspberry mousse cake is composed of 3 layers: Vanilla cake, Raspberry mousse, Chocolate ganache. Beautiful dessert for special occasions!
*Thank you Vital Proteins for sponsoring this post so that I can share this Raspberry mousse cake recipe with all of you. As always, all opinions are my own*
Finally, I can CROSS OFF mousse cakes from my bucket list of “Desserts to try.”
In all these years of baking and “caking”, I have been a little intimidated of making mousse cakes.
However, the weird thing is that I know how to make ALL the components… cake, mousse, ganache.
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I think it’s just the idea of putting all those components together in a single dessert that would scare me.
Well, not any more coz feast your eyes on this GORGEOUS raspberry mousse cake!
Let’s work our way from the bottom up…
The BOTTOM layer is a moist vanilla cake.
The MIDDLE later is a fresh airy raspberry mousse.
The TOP layer is a smooth and glossy chocolate ganache.
And for decoration, I used fresh raspberries/ blueberries and sprayed them with edible silver spray and even added a few edible silver leaves.
This is what I like to call a very GLAMOROUS cake! heheh
It takes quite a bit of time to make but it’s totally WORTH it, especially for special occasions like Anniversaries and Valentine’s day.
So anyways, when I first made this raspberry mousse cake, the mousse portion of the cake tasted great but looked very ODD.
So, I sent my friend Katalina from Peas and Peonies a picture.
She is the QUEEN of mousse cakes and made all these wonderful suggestions… I made it again and everything was perfect! Yay!
When you are making mousse cakes, here are some IMPORTANT things to remember:
- This raspberry mousse cake has FOUR different components: baking the vanilla cake, making the raspberry mousse, preparing the chocolate ganache and assembling/decoration. So, plan ahead! It will take about 2-3 days to successfully put everything together. Bake the cake one day, make and set the mousse the next day, prepare the ganache and do all the decorations on the final day. At least, that’s my timeline.
- Wrap a clear acetate collar around the cake when your are ready to spread the mousse.Make sure it’s at least 2 inches higher than your cake. Some people also use wax paper and says that works well too.
- Only pour ganache on top of the mousse once it has fully set. Also, make sure your ganache is NOT too hot.
- Use the proper amount of gelatin to set your mousse. If you don’t use enough, your mousse will not set properly and will be too soft.
- When you start combining the raspberry mixture and whipped cream together to make mousse… DON’T over-whip! I made this mistake and I highly suggest just folding the cream into the fruit mixture with a spatula. Just forget about using a hand mixer!
As you know, I am very FOND of Vital Proteins products. I have been using their collagen peptides and gelatin in all types of desserts for a few months now…
In today’s raspberry mousse cake, I used their beef gelatin.
It’s tasteless, odorless and colorless and worked PERFECTLY to set this raspberry mousse on top of my vanilla cake.
Best of all, it has all these nutrients that helps your nails, hair, skin, bones and joints!
Raspberry Mousse Cake
- 2 cups Flour All purpose
- ¼ cups Flour Cake
- 1¾ cups Sugar
- 1 cup Butter
- 1 cup Milk Whole
- ½ cup Sour cream
- 2 Eggs
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tbsp Vanilla extract
- 1¼ cup Raspberries Fresh
- ⅓ cup Sugar more or less depending on your preference
- 1 cup Heavy cream
- 1½ tbsp Sugar Powdered
- 2½ tsp Vital Proteins gelatin
- 2 tbsp Lemon juice
- Red food coloring
- 1 cup Heavy cream
- 1 cup Dark chocolate
- Edible silver leaf
- Edible silver spray
- ½ cup Raspberries
- ½ cup Blueberries
Vanilla cake instructions:
- Cream butter and sugar in a mixing bowl until light and fluffy.
- Start adding the eggs (one at a time) while continuing to mix the batter.
- Add sour cream and vanilla extract and mix thoroughly.
- In a separate bowl, whisk together the all purpose flour, cake flour, baking powder and baking soda.
- Start adding the dry mixture into the wet mixture, while alternating with milk. Continue to mix until the batter is just combined.There may be some lumps but don't over-mix!
- Pour this cake batter into two greased/floured round 8x2 cake pans and bake at 350 degrees for about 40-45 minutes or until an inserted toothpick in the center comes out clean.
- Note: In today's cake, I poured ¾ of the batter into an 8x3 round cake pan since I wanted a taller cake. I used the remaining batter to make cupcakes.
- Allow this cake to cool down. Then, wrap it in saran wrap and refrigerate overnight. This helps to seal moisture into the cake.
Raspberry mousse instructions:
- Mix together the gelatin and lemon juice in a small container and keep this aside so that the gelatin absorbs the juice.
- Put the raspberries in a blender and make a chunky raspberry puree.
- Pour this puree and sugar into a saucepan and let this mixture cook on medium heat until you have a slightly thicker mixture.
- Remove the saucepan from heat and pour this mixture through a fine sieve into a bowl. Push the back of a spoon in this raspberry mixture to separate all the seeds from the juice.
- Pour the smooth seedless raspberry mixture into a saucepan and add the gelatin mixture and continue mixing on low heat until all the gelatin dissolves.
- Allow this raspberry mixture to cool down and come to room temperature. You can speed up this process by popping the saucepan in the fridge for 10 minutes but be careful since the gelatin will start to set fairly quickly.
- While the raspberry mixture is cooling down, whip heavy cream and powdered sugar in a cold mixing bowl until soft peaks form. Add red food coloring, if you like.
- Now, gently, fold the whipped cream into the raspberry mixture with a spatula and mix until just combined. DON'T OVER-MIX or else the texture of this mousse will totally change.
Chocolate ganache instructions:
- In a saucepan, add heavy cream and heat on medium heat.
- When it's about to come to a boil, lower the heat and add chocolate.
- Whisk everything together until the chocolate melts fully and you have a smooth and glossy mixture.
- Remove the saucepan from heat and allow the ganache to cool down.
- Cut the sides of your vanilla cake with a sharp knife to remove the brownish portion.
- Wrap an acetate cake collar around your cake and make sure it's least 2 inches higher than your cake.
- Prepare raspberry mousse and spread it on top of the cake. Make sure to use a spatula to spread it smoothly and evenly.
- Allow this cake to chill in the fridge overnight or at least 8 hours.
- Now, gently remove the acetate collar from the cake.
- Prepare the ganache and when it cools down a bit, pour it on top of the cake until it starts dripping down the sides.
- When the ganache starts to set, place the blueberries and raspberries on top of the cake.
- Spray the berries with edible silver spray and decorate with a few pieces of silver.
- And you are done make a raspberry mousse cake!
Well, that’s all for today.
Until next time, tata my lovelies!