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Mini Chocolate Raspberry Mousse Cakes

Mini chocolate raspberry mousse cakes with silky mousse domes and glossy raspberries baked into individual rounds. You’ll layer chocolate cake, berry, and mousse, then chill until set for neat single-serve slices.
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Prep Time 1 hour
Cook Time 20 minutes
Chill 4 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cake layer
  • 1 chocolate cake layer Use a baked layer; cut into rounds.
Fresh raspberry layer
  • 2 cup fresh raspberries Use fresh for the glossy, ruby look.
Chocolate mousse filling
  • 2 cup chocolate mousse Chilled mousse helps the domes set neatly.
Whipped cream topping
  • 1 cup whipped cream Lightly sweetened whipped cream works best.
Chocolate garnish
  • 1 chocolate shavings Add just before serving for the best texture.

Equipment

  • 1 sheet pan

Method
 

Bake and prep the cake
  1. Bake the chocolate cake layer until set and cooked through, then let it cool before cutting into small rounds.
  2. Cut the cooled cake into small rounds so each mini cake can be topped evenly.
Assemble the mini cakes
  1. Layer fresh raspberries over each cake round, spreading them into an even layer with visible berries in the center.
  2. Top each round with a dollop of chocolate mousse, shaping it into a dome so the mousse reaches the edges of the cake.
Chill to set
  1. Chill the assembled mini chocolate raspberry mousse cakes for 4 hours to set the mousse firmly for clean single-serve slices.
Finish and serve
  1. Top each mini cake with whipped cream in a generous dollop so it cushions the mousse surface.
  2. Finish with chocolate shavings and serve immediately for the sharp, textured chocolate garnish.

Notes

Pro tip: If your mousse is warm, it can slump—keep it chilled before assembling so the domes hold shape. Refrigerate leftovers in a covered container up to 3 days; the chocolate shavings may soften. Freezing is not recommended because whipped cream and raspberry texture change after thawing. For a dietary swap, use unsweetened whipped cream or a dairy-free whipped topping to reduce dairy content while keeping the same layering.