Cakes and desserts, Chocolate cakes, Pudding and mousse, Special cakes

Chocolate Cake with Raspberry Mousse


Chocolate Cake with Raspberry Mousse

Chocolate Cake with Raspberry Mousse
Chocolate Cake with Raspberry Mousse

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I have always loved raspberries. These pink little berries bring me right back to my Grandma’s garden when I was a little girl. Just the smell takes me back 35 years!

I am a big fan of the Danish vegan food blogger Mia Sommer. She seems to be always in a good mood, always smiling and she is a great ambassador for vegan cooking. When I was searching through her blog for a dinner recipe, I came over this delicious raw chocolate cake covered with an airy, amazing raspberry mousse I was sold! I had to try it, but I wanted to make my own version with regular chocolate cake and a little more raspberries, and also a bit of vanilla flavoring.

Here is my recipe!

Some tips before you start:

I am really not a fan of chocolate (I know!) so next time I will probably cut the chocolate cake in half so the base is thinner. My family doesn’t agree with me, because “the more chocolate – the better” so this is of course a personal choice. 🙂

You will probably have a little leftover mousse after filling the cake pan, just put this into a glass bowl and eat it with a spoon whenever. My husband was going to make a sandwich when he found the leftover mousse in the fridge. 5 seconds later it was gone.

You can use other chocolate cake recipes for this cake. I think I’ll try it with a brownie cake next time!

Ingredients for a round cake pan, about 22 cm:

Chocolate cake base:

  • 200 grams (1.5 cups) white flour
  • 150 grams (3/4 cups) sugar
  • 25 grams (1/4 cup) cocoa powder
  • 1 tsp vanilla sugar/extract
  • 1 tsp baking soda
  • 1 cup water
  • 1 tsp vinegar (I use apple cider vinegar, but regular white vinegar works fine)
  • 70 milliliters (1/3 cup) sunflower oil or other oil without taste

Raspberry mousse:

  • 300 grams (3 cups) frozen raspberries, thawed
  • 4-5 tbsp sugar (after taste)
  • 2 tsp agar agar powder (not flakes)
  • 300 milliliters (1.2 cups) plant based whipping cream
  • 1 tsp vanilla extract

This is how you do it:

The chocolate cake:

Mix together the dry ingredients in a bowl. Add water and oil, then vinegar. Mix it all into a smooth batter and pour it into a cake pan lined with parchment paper. Bake the cake for about 30 minutes, at 350 F (175 C).

Let the cake cool, don’t remove it from the pan. I like to make the cake the day before, but at least give it a couple of hours to be properly chilled before adding the mousse on top.


In a small casserole, bring the raspberries, agar, vanilla and sugar (start with 4 tbsp and add more if needed) to a light boil. Let it simmer for about 5 minutes, while stirring.

Add the raspberry sauce to a blender and blend for a few seconds, until everything is as smooth as possible, then let it sit in room temperature while whipping the cream.

Whip the cream until fluffy and then add the room temperatured raspberry sauce to the cream. Whip for about 15 seconds or until mixed. The cream will be even stiffer after adding the raspberry sauce so don’t overmix!

Pour the raspberry mousse over the chilled chocolate cake (in the cake pan!) and smooth the top. Decorate with flakes of chocolate, fresh raspberries or other decor of choice.

Let the cake chill in the fridge for a couple of hours before serving.


  1. How much oil is used in this recipe? This looks fabulous, I will be making this!

    • Hi Kathy

      The recipe said 0,2 cups, as I had to translate the measurments from Norwegian (European) ones. I have changed it to 70 milliliters and hope it helps. The cake is originally Norwegian with deciliter-measurments and it’s not always easy to get it perfect during translation. Good luck with the cake, I think it’s absolutely delicious. Will try with a vegan brownie crust next time. 😀


  2. The plant based whipping cream reads 1,2 cups whipping cream. Is this the same as1 to 2 cups? Also, what plant based whipping cream did you use. Not sure if there is any near me. Thank you.

    • Hi Sharon

      It’s 1.2 (one point two) cups, as it is 3 deciliters in European measurments. I will add it to the description. 🙂 I use a Norwegian brand called Gryr, which is the best vegan whipping cream I have ever used, but I’m sure you’ll find a good brand near you. Look in the dairy free section of a store with a big selection of vegan stuff. Maybe ask on a FB group if anyone has a suggestion for a good plant based whipping cream in your country, I’m not sure what there is outside of Norway. 🙂 Good luck!


  3. Thanks for a great recipe! Do you think the cake will be as good if stored in the freezer a week or so prior to serving?

    • Hi Elsa

      Glad you like the recipe. I wish I could answer you more specific, but I haven’t tried freezing the cake yet. I am of the opinion that “everything freezes well” but when it comes to mousse and creams, they tend to get a little “grainy” when thawing. An idea is to make the cake when you have many guests, and freeze ONE piece just to check if it comes out fine. But the cake keeps in the fridge for about a week or so. 🙂


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