Chocolate Mousse Cake with Raspberries
Towering four-layer chocolate mousse cake, filled with airy chocolate filling and fresh raspberries.
Dish: Chocolate Mousse Cake
- Total time
- 3 hr 15 min
- Active time
- 1 hr
- Yield
- 24, one 8" or 9" layer cake
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
Ingredient watchpoints10 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Buttermilk
1 cup (227g) buttermilk or yogurt, at room temperature
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Yogurt
Buttermilk
1 cup (227g) buttermilk or yogurt, at room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Eggs
3 large eggs, at room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Butter
2 tablespoons (28g) butter, softened
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cream Cheese
one 8-ounce package (227g) cream cheese, at room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Confectioners’ Sugar
1 cup (113g) confectioners' sugar, divided
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chocolate Chips
2/3 cup (113g) semisweet chocolate chips, melted
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Instant Clearjel
1 teaspoon Instant Clearjel, optional*
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chocolate Chips
1/2 cup (85g) semisweet mini chocolate chips, optional
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Unsalted Butter
8 tablespoons (113g) unsalted butter, at room temperature
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Method Timeline
Prep
ActivePrep
1 hr
Prep time from the source recipe card.
Cook
ActiveCook
50 min
Cook time from the source recipe card.
Total
PassiveTotal
3 hr 15 min
Total time from the source recipe card.
Step 1
Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep (and preferably 3” deep); four 8" round pans at least 1 1/2” deep; or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment. Note: If your pan assortment doesn't include any of these particular combinations, you can bake the cake batter in batches; the unbaked batter won't suffer while awaiting its turn in the oven.
Step 2
To make the cake layers: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, add the dry ingredients in the order listed: flour, baking powder, baking soda, salt, sugar, cocoa. If any of the ingredients look clumpy, especially the cocoa, press them through a sieve.
Step 3
Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
Image detailsChocolate Mousse Cake – Step 3King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until the batter is smooth.
Checks2
TextureInfoTextureuntil the batter is smooth.
Expected state: until the batter is smooth.
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
Inputs and tools3
Uses
- 1/2 cup (99g) vegetable oil
- 1 cup (227g) buttermilk or yogurt, at room temperature
- 1 cup (227g) water, boiling
Why and source
This step has reviewed source-backed guidance.
Step 4
Scrape the sides and bottom of the mixing bowl, then beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth.
Step 5
Divide the batter among the prepared pans. The total weight of the cake batter will be about 50 ounces (1417g). To ensure your layers are all the same size, divide the batter's weight by the number of layers you're baking, and weigh the amount into each pan. For two deep 8" layers, use about 25 ounces (709g) batter in each. For three 9" layers, use about 16 1/2 ounces (472g) in each pan. For four shallow 8" layers, use about 12 1/2 ounces (354g) batter in each pan.
Step 6
Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
Image detailsChocolate Mousse Cake with Raspberries – Step 5King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
Checks2
TextureInfoTextureuntil the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
Expected state: until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
TimingInfoTimingfor 45 to 50 minutes
Target: 45-50 minute
Expected state: Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
Why and source
This step has reviewed source-backed guidance.
Step 7
Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling.
Step 8
To make the filling: In a large mixing bowl, combine the butter, cream cheese, 3/4 cup (85g) of the confectioners' sugar, vanilla, and salt, mixing at medium-low speed until smooth.
Image detailsChocolate Mousse Cake with Raspberries – Step 7King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until smooth.
Checks1
TextureInfoTextureuntil smooth.
Expected state: until smooth.
Inputs and tools5
Uses
- 2 tablespoons (28g) butter, softened
- one 8-ounce package (227g) cream cheese, at room temperature
- 1 cup (113g) confectioners' sugar, divided
- 1 cup (227g) heavy cream
- 8 tablespoons (113g) unsalted butter, at room temperature
Why and source
This step has reviewed source-backed guidance.
Step 9
Melt the chocolate; a minute or less in the microwave should be sufficient to soften the chips enough that you can stir them until completely melted and smooth. Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute, or until a bit lightened and fluffy.
Image detailsChocolate Mousse Cake with Raspberries – Step 8King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until completely melted and smooth.
Checks2
TextureInfoTextureuntil completely melted and smooth.
Expected state: until completely melted and smooth.
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Add the melted chocolate to the bowl and mix on medium-high speed for 1 minute, or until a bit lightened and fluffy.
Inputs and tools2
Uses
- 2/3 cup (113g) semisweet chocolate chips, melted
- 1/2 cup (85g) semisweet mini chocolate chips, optional
Why and source
This step has reviewed source-backed guidance.
Step 10
Whisk together the remaining 1/4 cup (28g) confectioners' sugar with the Instant ClearJel. Beat the heavy cream until soft peaks form, then add the confectioners’ sugar mixture. Beat just until the cream is stiff; guard against over-beating, which will turn the cream grainy.
Image detailsChocolate Mousse Cake with Raspberries – Step 9King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until soft peaks form, then add the confectioners’ sugar mixture.
Checks1
TextureInfoTextureuntil soft peaks form, then add the confectioners’ sugar mixture.
Expected state: until soft peaks form, then add the confectioners’ sugar mixture.
Inputs and tools2
Uses
- 1 cup (113g) confectioners' sugar, divided
- 1 teaspoon Instant Clearjel, optional*
Why and source
This step has reviewed source-backed guidance.
Step 11
Fold the whipped cream into the cream cheese mixture; scrape the bowl, and stir to combine any sticky residue. Finally, fold in the chocolate mini chips, if you’re using them.
Step 12
Split the cake layers horizontally if you've baked two deep 8" cakes; trim any domes off the tops if you've baked three or four individual layers.
Step 13
Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the filling (1 cup; 7 5/8 ounces; 216g). Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top.
Image detailsChocolate Mousse Cake – Step 13King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until all the layers are stacked; place the last layer bottom-side up for a flat surface on top.
Checks2
Visual cueInfoVisualuntil all the layers are stacked; place the last layer bottom-side up for a flat surface on top.
Expected state: until all the layers are stacked; place the last layer bottom-side up for a flat surface on top.
ServiceMain recipeSource service instruction
Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the filling (1 cup; 7 5/8 ounces; 216g). Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top.
Inputs and tools1
Uses
- 1 1/2 to 2 pints raspberries, fresh preferred, washed and dried
Why and source
This step has reviewed source-backed guidance.
Step 14
Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to firm it up. This will make frosting the cake much easier since the layers are less likely to slide around and chilling helps prevent the cake from shedding crumbs as you frost. While the cake is chilling, make the frosting.
Step 15
To make the frosting: In a large bowl, beat together the shortening, butter, and salt.
Step 16
Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 minutes, or until fluffy.
Image detailsChocolate Mousse Cake with Raspberries – Step 15King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
until fluffy.
Checks2
TextureInfoTextureuntil fluffy.
Expected state: until fluffy.
TimingInfoTimingfor 2 minutes
Target: 2 minute
Expected state: Beat on medium-high speed for 2 minutes, or until fluffy.
Inputs and tools2
Uses
- 1 cup (113g) confectioners' sugar, divided
- 1/4 cup (57g) milk
Why and source
This step has reviewed source-backed guidance.
Step 17
To finish the cake: For the best-looking cake, do the frosting in two steps. First, spread a very thin layer of frosting around the sides and across the top; this is called a crumb coat. You should actually be able to see the cake through the frosting in spots, it’s that thin. Refrigerate the cake for 20 minutes to let this layer set up.
Image detailsChocolate Mousse Cake – Step 16King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Checks1
TimingInfoTimingfor 20 minutes
Target: 20 minute
Expected state: Refrigerate the cake for 20 minutes to let this layer set up.
Why and source
This step has reviewed source-backed guidance.
Step 18
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.
Image detailsChocolate Mousse Cake – Step 17King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Visual cue
Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.
Checks1
Visual cueInfoVisualOnce the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.
Expected state: Once the cake is chilled, use the remaining frosting to coat it thoroughly and evenly; our cake styling guide offers six pro-style options for "styling" your cake, including a classic look with swoops, and more.
Why and source
This step has reviewed source-backed guidance.
Step 19
Refrigerate the cake until ready to serve. Garnish with fresh raspberries just before serving.
Step 20
Storage information: Store any leftovers in the refrigerator for up to 3 days; freeze for up to a week.
Image detailsChocolate Mousse Cake with Raspberries – Step 18King Arthur Baking · Chocolate Mousse Cake with RaspberriesDev reference Checks1
HoldingMain recipeSource holding instruction
Storage information: Store any leftovers in the refrigerator for up to 3 days; freeze for up to a week.
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Tips from our Bakers
To make the cake in advance: The entire cake can be made ahead and frozen, tightly wrapped, for up to a week.
(Don't add the fresh raspberry garnish on top if you're going to freeze the cake.) Thaw cake overnight in the refrigerator before serving. Cake layers, frosting, and filling can all be made up to three days ahead, and the cake assembled just before serving. Store the layers, well wrapped, at room temperature; refrigerate the frosting and filling in airtight containers or tightly covered bowls. When you're ready to assemble the cake, remove the filling and frosting from the fridge and warm at room temperature until soft enough to spread easily. Substitute 1/2 cup (113g) unsalted butter for the shortening in the frosting, if desired. If the weather is particularly hot, shortening will help stabilize the frosting. When making the frosting, use natural cocoa for mild, milk chocolate-type flavor and lighter color. For darker frosting with richer, more assertive chocolate flavor, use Dutch-process cocoa.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
24, one 8" or 9" layer cake
Batter
Source step 1 creates or uses batter.
Filling
Source step 7 creates or uses filling.
Garnish
Source step 19 creates or uses garnish.
Mixture
Source step 10 creates or uses mixture.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
Chocolate Mousse Cake with Raspberries
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.