Want to WOW your friends? Make this Raspberry Chocolate Mousse Cake with Mirror Glaze! This triple layered cake starts with a from-scratch chocolate cake, followed by a fresh raspberry mousse and a chocolate mousse. Then the entire cake is covered with a gorgeous mirror glaze.
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It probably doesn’t surprise you, but I am addicted to watching cooking and baking shows on TV! I’ve found a few that I love on Netflix.
Not only are these shows entertaining, but they are a great way to get inspiration for my blog and learn about new techniques to try.
One technique that I always find so mesmerizing is a mirror glaze. I’ve been dying to try it myself!
Making this cake is a bit of an undertaking, but don’t let that scare you away! The end result is totally worth the effort. Be sure to give yourself plenty of time to let the cake set in the refrigerator in between layers and once it’s all assembled.

Let’s talk about the layers of this beauty! The first layer is a homemade, from-scratch chocolate cake. It’s adapted from my Strawberry Chocolate Ganache Layer Cake. This cake is light and fluffy and has a rich, chocolate taste.
The second layer is a raspberry mousse that is made with fresh raspberries. It’s creamy and just a little bit tart. This layer adds just the right amount of contrast to balance out all of the chocolate in this cake.
The third layer is a chocolate mousse. Sweet, creamy, rich and chocolatey! If you’ve never made homemade mousse before, don’t worry! It’s actually quite simple to make, but it looks (and tastes!) so impressive once it’s done.

On top of those three delicious layers is a stunning mirror glaze. I may have created a monster by learning how to make mirror glaze. Now I want to mirror glaze everything! It is so much fun to pour it over the cake and watch it drizzle down the sides.

Recommended Tools:
9.5 Inch Springform Pan
9 Inch Cake Pan
Cake Cardboard
Acetate Cake Collar
Gelatin
KitchenAid Mixer
Blender
Fine Mesh Strainer


Raspberry Chocolate Mousse Cake with Mirror Glaze
Want to WOW your friends? Make this Raspberry Chocolate Mousse Cake with Mirror Glaze! This triple layered cake starts with a from-scratch chocolate cake, followed by a fresh raspberry mousse and a chocolate mousse. Then the entire cake is covered with a gorgeous mirror glaze.
Ingredients
For the chocolate cake layer
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/4 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/4 cup boiling water
For the raspberry mousse layer
- 1 1/2 cups fresh raspberries
- 1 cup white chocolate chips
- 1 1/2 cup heavy cream (divided)
- 2 tsp unflavored powdered gelatin
- 2 tbsp cold water
For the chocolate mousse layer
- 1 cup dark chocolate chips
- 1 1/2 cup heavy cream (divided)
- 2 tsp unflavored powdered gelatin
- 2 tbsp cold water
For the mirror glaze and topping
- 1 tbsp unflavored gelatin powder
- 1/4 cup cold water
- 3/4 cup dark chocolate chips
- 1/2 cup sweetened condensed milk
- 1/2 cup water
- 3/4 cup white sugar
- 3 tbsp cocoa powder
- Fresh raspberries and chocolate shavings for garnish (optional)
Instructions
For the chocolate cake layer
- Preheat oven to 350 F. Grease and flour or use cooking spray on a 9" round baking pan.
- In the bowl of your stand mixer, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Make a well in the middle of the dry ingredient mixture and add in the egg, milk, vegetable oil and vanilla extract. Beat for 2 minutes on medium speed, then stir in the boiling water.
- Pour the mixture into the baking pan. Bake for 10-15 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely before moving on to the next layer.
For the raspberry mousse layer
- Prepare your pan before beginning this layer. You will need a 9 or 9 1/2 inch round pan with sides at least 2 1/2 inches tall and the ability to remove the bottom. Either a springform pan or cake pan with removable bottom will work. Line the inner wall of the pan with a 4-inch high strip of wax paper or foil or acetate cake collar. Make sure the strip overlaps.
- Place a cake cardboard in the bottom of the pan. Place the chocolate cake layer on top of the cardboard.
- Blend the raspberries in your blender to create a puree. Pour them through a fine mesh strainer to remove the seeds.
- In a double boiler combine the raspberry puree, white chocolate chips and 1/2 cup of the heavy cream. Stir over medium heat until the chocolate is melted. Pour into a large bowl and let cool to room temperature, stirring occasionally.
- While you wait for the raspberry chocolate mixture to cool, whisk together the powdered gelatin and cold water in a small bowl. Let sit until the raspberry chocolate mixture is at room temperature, then microwave the bowl of gelatin for 15 seconds, until melted. Whisk the gelatin and chocolate together.
- Place the remaining 1 cup heavy cream in the bowl of your stand mixer and whip until firm peaks form. Fold half of the whipped cream into the raspberry chocolate mixture until combined. Then fold in the remaining whipped cream.
- Spread the raspberry mousse over the cake layer. Refrigerate for 25 minutes or until the mousse layer is set enough to add another layer.
For the chocolate mousse layer
- In a double boiler combine the dark chocolate chips and 1/2 cup of the heavy cream. Stir over medium heat until the chocolate is melted. Pour into a large bowl and let cool to room temperature, stirring occasionally.
- While you wait for the chocolate mixture to cool, whisk together the powdered gelatin and cold water in a small bowl. Let sit until the chocolate mixture is at room temperature, then microwave the bowl of gelatin for 15 seconds, until melted. Whisk the gelatin and chocolate together.
- Place the remaining 1 cup heavy cream in the bowl of your stand mixer and whip until firm peaks form. Fold half of the whipped cream into the chocolate mixture until combined. Then fold in the remaining whipped cream.
- Take the cake pan with the raspberry mousse layer out of the refrigerator and spread the chocolate mousse layer on. Try to get the top as smooth as possible. Refrigerate for at least 4 hours or overnight so that the mousse is well set.
For the mirror glaze
- Before you start working on your mirror glaze, move your cake to the freezer to be sure it is really cold when you put on the glaze.
- Whisk together the cold water and powdered gelatin in a small bowl, set aside. Place the dark chocolate chips in a medium sized glass or metal bowl and set aside.
- Place sweetened condensed milk, water, sugar and cocoa powder in a saucepan. Bring to a boil and remove from the heat. Stir in the gelatin mixture until it is dissolved.
- Pour the hot cocoa and gelatin mixture over the dark chocolate chips. Let sit, stirring occasionally until the chocolate is melted or about 5 minutes. Use an immersion blender to blend until smooth. Pour the glaze through a sieve to remove any lumps. Let cool for a few minutes until just above room temperature.
Assembling the cake
- While you wait for the glaze to cool, line a baking sheet with parchment paper and place a bowl that is smaller than your cake pan on it. Take the cake out of the freezer and place it on the bowl. Use a hair dryer to slightly defrost the sides so that you can remove sides of the pan. Remove the bottom of the pan (leaving the cake cardboard under the cake) and then place the cake back on the bowl. Remove the strip from around the cake.
- Pour the glaze over the cake. Use a spatula to remove the drips around the bottom. Transfer the cake to a cake stand and put in the refrigerator for at least 30 minutes to set the glaze.
- Before serving, decorate with fresh raspberries and chocolate shavings if desired.
Notes
The chocolate cake is adapted from my Strawberry Chocolate Ganache Layer Cake.
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 609Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 93mgSodium: 149mgCarbohydrates: 61gFiber: 4gSugar: 51gProtein: 8g
The nutritional information provided on A Savory Feast recipes is an estimation, the exact values may change depending on the type and brand of ingredients you choose.
Jason says
Love the raspberry/chocolate combo. Thanks for the awesome pictures and recipe!
A Savory Feast says
I love raspberry and chocolate together, too!
Sheryl says
Thanks for sharing! I’ve been wanting to make a chocolate mousse cake for my Dad for the longest time. Guess i came to the right site!
A Savory Feast says
I hope you and your dad like this mousse cake!
A Savory Feast says
I’m sorry about that! I am not sure why it wasn’t showing up, but I just updated it to add the milk and vanilla to the ingredient list for the cake layer. It’s 1 cup of milk and 2 teaspoons of vanilla.
Tom says
Are you sure the Cake part of the recipe is correct? Only a 1/2 a cup of flour and 1/2 a cup of sugar?
A Savory Feast says
Yes, that is correct. It is a very thin layer of cake.