Raspberry Mousse Cake – a delicious recipe with chocolate cake mix, coffee grounds, cocoa, cream, white chocolate pudding, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 350. bake cake as directed adding in additional cake items.
2
I baked an a flat baking pan so I could cut out minature cakes.let cool completely.
3
add water & gelatin to a bowl stir well & let thicken for about 5minutes
4
add heavy cream , pudding, sugar & vanilla to stand up mixed or hand mixer on high till thickened.
5
blend fresh berries & sugar in blender, strain into whipping mix, add in raspberry jam whip well.
6
once your gelatin is thickend stick it into microwave about 5seconds to loosen it, add to raspberry mixture whip well.let set in fridge atleast 1hour.
7
now assemble cakes, I used a biscuit cutter for cakes.
8
Top with mousse and another cake more mousse top with fresh raspberries powder sugar & sprinkles if desired.
499
kcal
Calories
32
g
Fat
49
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 box chocolate cake mix, 1 tbsp instant coffee grounds, 1 tsp cocoa powder, 1 quart heavy whipping cream, and more.
Yes, Raspberry Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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