Chocolate Raspberry Mousse Cake

This is a perfect Spring or Summer cake. Light, fluffy and pretty Pink!


  • 6 oz raspberry flavor jello packet
  • 2 cups of heavy cream
  • 3/4 cups of sour cream
  • 2 cups of water
  • Fresh raspberries + blackberries (optional)
  • 5 eggs
  • 1 cup of sugar
  • 1 cup of flour
  • 1/4 cup extra dark cocoa powder
  • Simple syrup ( 1/2 cup of water + 2 tea spoons sugar
  • Chocolate ganache ( 1 cup heavy cream heated and mixed with 1/2 cup chocolate chips
  • 1/2 cup of toasted walnuts or almonds
  • Fresh berries for topping


  1. Beat eggs till doubled in size
  2. Slowly add sugar and beat for 2-3 min
  3. Remove from the mixer, with a spatula mix in sifted flour with cocoa powder.
  4. Butter 10 inch spring form pan.
  5. Bake at 350 for 30 min, and let it cool.
  6. To make your mousse, boil 2 cups of water add your jello packet and mix till all the jello is dissolved.
  7. Refrigerate for the jello to cool.
  8. Beat heavy cream till thick consistency.
  9. Using a whisk mix in your sour cream with heavy cream.
  10. Remove jello from refrigerator , when it’s slightly warm mix it with heavy cream using a whisk till it’s all combine into a mousse texture. Add a little bit of berries to our mousse.
  11. Remove your cake from the pan. Cut the top off to level out the cake.
  12. Drizzle simple syrup all over the cake to make it moist.
  13. Place it back into a spring form pan, pour the mousse to fill all the way to the top of the pan. Refrigerate for 2-4 hours.
  14. Using a knife loosen up all the edges of the cake.
  15. Drizzle chocolate ganache over the cake. Top it with toasted nuts, and berries.
  16. Enjoy!

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