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Chocolate Raspberry Mousse Cake

Chocolate raspberry mousse cake with a crisp Oreo crust, two layered mousses, and a glossy mirror glaze swirled in crimson-red and near-black. The frozen center sets into clean, dramatic layers when sliced, with a smooth flowing glaze finish.
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Prep Time 1 hour 30 minutes
chilling/freezing 2 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 2 cup Oreo crumbs
  • 5 tbsp melted butter Use melted, cooled butter.
dark chocolate mousse
  • 200 g dark chocolate Melted and slightly cooled.
  • 2 cup whipped heavy cream Whipped to soft peaks.
  • 2 tbsp sugar
raspberry mousse
  • 1 cup raspberry purée (strained) Strain for a smooth mousse.
  • 1 tbsp gelatin Bloomed.
  • 3 tbsp water For bloomed gelatin.
  • 1 cup whipped heavy cream Whipped to soft peaks.
  • 2 tbsp sugar
mirror glaze
  • 0.75 cup sugar
  • 0.5 cup water
  • 0.5 cup condensed milk
  • 1 tbsp gelatin
  • 200 g white chocolate Chopped.
  • 1 raspberry For raspberry glaze color/swirls.
  • 1 chocolate coloring For near-black/red tones as needed.
to finish
  • 1 fresh raspberries
  • 1 gold leaf

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Make the Oreo crust and freeze baseline
  1. Press Oreo crumbs mixed with melted butter into a lined 9-inch springform, firmly and evenly to form the crust. Chill for 20 min to set.
  2. Pour the dark chocolate mousse over the chilled crust and smooth the top. Freeze for 30 min until the surface is firm enough to hold the next layer.
Layer the raspberry mousse and freeze
  1. Make the raspberry mousse and pour it over the dark chocolate layer. Freeze for 2+ hours until completely frozen through.
Make and glaze at the exact temperature
  1. Prepare the mirror glaze and heat it to 95°F until smooth, then remove from heat. Pour over the frozen cake on a rack so the glaze flows evenly.
  2. Immediately swirl raspberry and chocolate coloring together over the wet glaze, using a gentle tool motion so swirls set quickly. Decorate with fresh raspberries right after swirls so they adhere.
Chill to finish and slice
  1. Refrigerate the cake for 2 hours before slicing so the mousse softens to clean, silky layers. Finish with gold leaf just before serving if desired.

Notes

Pro tip: pour the mirror glaze at exactly 95°F for a smooth flowing finish, and keep the frozen cake ready so the glaze doesn’t cool off before you swirl. Storage: refrigerate leftovers up to 2 days in a covered container; for best texture, slice only what you need. Freezer: yes—freeze unglazed layers for up to 1 month; for best appearance, glaze after fully frozen. Dietary swap: use gluten-free chocolate sandwich cookies for the Oreo crust to make this gluten-free.