Chocolate Raspberry Cake

olivia

Published:

January 4, 2026

Delicious Chocolate Raspberry Cake with chocolate frosting and fresh raspberries

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introduction

This Chocolate Raspberry Cake is rich and bright. It mixes soft chocolate mousse with fresh raspberry jelly and cake. Try a similar tart if you like a firmer crust, like the chocolate raspberry tart for more ideas.

why make this recipe

Make this cake when you want a light and rich dessert. It looks fine for a party and feels special for a small meal. If you like bars with fruit and chocolate, you may also enjoy dark chocolate raspberry pie bars for a change.

how to make Chocolate Raspberry Cake

Work in simple steps. Make the raspberry jelly first so it can set. Melt the dark chocolate and fold it into whipped cream to make a mousse. Layer jelly, soft cake crumbs, and mousse in a mold. Chill the cake until it is firm. For a different take on crumb and fruit, see the chocolate raspberry magic bars for ideas on layer mix-ins.

Ingredients :

1 cup dark chocolate, chopped
1 cup heavy cream
1/2 cup raspberry puree
3 tablespoons sugar
2 gelatin sheets
1 cup sponge cake, crumbled
Fresh raspberries for garnish

Directions :

Soak the gelatin sheets in cold water until soft.
Warm the raspberry puree with the sugar until the sugar melts.
Add the softened gelatin to the warm puree and stir until it dissolves.
Pour the raspberry mix into a small pan or mold and let it cool until it sets.
Melt the dark chocolate and let it cool a little.
Whip the heavy cream until soft peaks form.
Fold the melted chocolate into the whipped cream to make a smooth mousse.
In a mold, put a layer of raspberry jelly, then a layer of crumbled sponge cake, then a layer of chocolate mousse.
Repeat the layers if you want, and finish with mousse on top.
Chill the whole cake in the fridge until it is fully set, at least 4 hours or overnight.
Take the cake from the mold, slice, and add fresh raspberries on top before you serve.

how to serve Chocolate Raspberry Cake

Serve this cake cold. Cut thin slices to show the layers. Add a few fresh raspberries on each slice. For a plate that pairs well, try a small side of crumb bars like the chocolate raspberry crumb bars if you want more texture.

how to store Chocolate Raspberry Cake

Cover the cake with plastic wrap or put it in an airtight box. Keep it in the fridge for up to 3 days. Do not leave it at room temperature for long because the mousse can soften.

tips to make Chocolate Raspberry Cake

Chill the bowl and beaters before you whip the cream for faster peaks.
Let melted chocolate cool a little so it does not melt the whipped cream.
Use ripe raspberries for the puree for more bright flavor.
If you like a firmer crumb, use a bit more cake crumbs in the layers.
For other crumb ideas and oat mix, read the dark chocolate raspberry oatmeal crumb bars notes.

variation (if any)

Use a chocolate sponge instead of plain sponge for more chocolate taste.
Swap fresh raspberry puree for jam thinned with a little water if you have no fresh fruit.
Use a mirror glaze on top for a shiny finish.
Make small cups instead of one big cake to serve many guests.

FAQs (minimum three FAQ)

Q: Can I use powdered gelatin instead of sheets?
A: Yes. Use the same bloom amount by weight. Follow the packet guide and mix with a little cold water before you add it to the warm puree.

Q: Can I make this cake ahead?
A: Yes. Make it one day ahead and keep it chilled. It may taste better on the next day after the flavors set.

Q: Can I use frozen raspberries for the puree?
A: Yes. Thaw and blend them, then strain if you want a smooth puree.

Q: Can I make the mousse less sweet?
A: Yes. Reduce the sugar a little in the raspberry layer and use less sweet chocolate.

Q: How do I cut clean slices?
A: Warm a knife in hot water, dry it, and then cut. Wipe the knife between cuts.