Very easy recipe of a brownie cake with raspberry mousse.  Great served with a cup of coffee.

A wonderful recipe of a chocolate cake with a raspberry mousse topping. It’s incredible that something so easy can be SO yummy. Serve with delicious fresh berries as decoration and as a great contrast to the sweetness of the cake and mousse. Please see suggestions below for alternatives if you do not want to use fresh fruit.

Are you looking for a cake that is quicker to bake than this one? I have a wonderful recipe of a brownie with an easy custard cream and fresh fruit right here for you. (this recipe has not yet been translated, I am working on it)

Start with a brownie layer and pour the raspberry mousse over. Decorate with whipped creme. Do not let the gelatine intimidate you! I promise you it will melt in the warm raspberry puree.

Ingredients for a brownie layer, approx one inch high (baked in a 8- inch round cake pan)

½ stick (2 oz/60 g) of butter
4.6 oz (125 g) quality dark chocolate
1 2/3 cups (165 g) granulated  sugar
2 eggs, at room temperature
1 tsp of vanilla sugar
1/4 cup (50 g) all-purpose flour
1 pinch of salt 


  • Melt butter and chocolate in a pot at low heat, a bain-marie recommended.
  • Pour the melted butter and chocolate in a bowl and let it cool.
  • Add sugar and combine with a whisk.
  • Add one egg at a time.
  • Add the vanilla sugar and mix well.
  • Fold in the flour and salt carefully with a spatula.
  • Butter the cake pan or line the pan with parchment.
  • Pour the batter into the cake pan and bake at 350 F for approx. 25 minutes. Check the cake from time to time.

The recipe is half of this brownie recipe I have on my blog.

Remove the cake from the cake pan and cool completely. I have used a ‘cake drum’ (~½ inch thick) for this cake. I always have a few of these ‘cake drums” in my pantry. They are simple and elegant which I prefer. I often wipe them after use and reuse them 2-3 times.

Place a  cake mold or springform pan around the cake layer and pull tightly so the mousse will not run out the sides. Now you are almost ready to make your brownie cake with raspberry mousse.

Chokoladekage med hindbær mousse - Annettes kagerBrowniekage med hindbær mousse - Annettes kager

Ingredients for raspberry mousse (See picture for amount)

200-250 g raspberries (fresh or frozen)
1 ½ tsp unflavored powdered gelatin
1/2 lemon (you just need the juice)
70 g of granulated sugar
4 egg yolks
1 cup heavy whipping cream


  • Blend or chop the raspberries into a puree and pour it into a heavy saucepan. Heat slowly to boiling point, especially important for frozen berries.
  • Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the raspberries are at room temperature, microwave the bowl of gelatin for 15 seconds, until it is dissolved. Whisk the melted gelatin and raspberries together.
  • Whisk the eggs yolks and sugar until it is light and fluffy, almost white. 
  • Whisk the heavy cream to a light whip.
  • Carefully fold some of the egg mixture into the raspberry puree. It is important to add a little at a time so the mixture maintains a uniform temperature (to avoid a temperature shock).
  • Next step is to fold the egg/raspberry mixture gently into the whipped cream.
  • The mousse is now ready to use.

Assembly of the cake

Pour the mousse over the cake and gently move the cake form back and forth on the countertop to get an even and smooth surface. Refrigerate the cake. The mousse will set after two hours, so you do not need to make this a day ahead. However, the mousse will taste better after a day in the fridge. The recipe is from my raspberry mousse which I also use as a cake filling. The link also shows you how to make the mousse without any seeds from the raspberries.      

Hindbær mousse med husblas - Annettes kagerIf you use this mousse as a filling in a cake you only have to use 1 tsp unflavored powdered gelatin.

Raspberry mousse cake

Chokoladekage med hindbær mousse - Annettes kager

Use a warm sharp knife around the edges of the mold ring or springform pan before you gently remove the cake. Decorate the cake with whipped cream and some chopped dark chocolate as I have done or something completely different. Store the cake in the refrigerator until 15 minutes prior serving.

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