Raspberry Neapolitan Mousse Cake



Shanah Tovah, everyone! Happy New Year, and coincidentally, happy (almost) birthday to my mom. Every year, we travel down the Jersey turnpike to my aunt and uncle’s house for Rosh Hashanah dinner, and more often than not, it coincides with my mom’s birthday. I volunteered to make dessert and went in search of a showstopping recipe that fit any of my mom’s favorite flavors–chocolate, raspberry, lemon, or pistachio.


Alas, this Raspberry Neapolitan Mousse Cake (adapted from here) has luscious layers of brownie, chocolate mousse, fresh raspberry mousse, and vanilla mousse, topped with a dreamy ganache. As you know, I’m always eager to try out new cake trends, so this was a perfect opportunity to try a ganache drip and a fun chocolate bark cake topper.

Now, I won’t lie to you, this recipe is a bit labor intensive. Quite easy, actually, but the multiple steps require dedication and focus. Therefore, I decided to sub out the scratchmade brownie layer for a box mix. I know, I know, baker’s suicide, but honestly, brownie mix tastes *almost* as good to me, and eliminates one of the major steps.

dsc_0912For the topper, I wanted to make chocolate bark, so I decided to go with semi-sweet chocolate, drizzled with white chocolate, and topped with assorted sprinkles that matched the Neapolitan colors of this cake.

I hope you enjoy this recipe, as it’s truly a showstopping number, which debuted to rave reviews just a few hours ago.


Raspberry Neapolitan Mousse Cake


  • Brownie Layer
    • 1 box of your favorite brownie mix (and associated ingredients)
  • Chocolate Mousse
    • 9 oz. semi-sweet chocolate (chocolate chips work great!)
    • 1 3/4 c. heavy cream
    • Pinch of salt
    • 2 t. unflavored powdered gelatin
    • 2 T. water
  • Raspberry Mousse
    • 1.5 c. fresh raspberries
    • 9 oz. white chocolate (chips FTW!)
    • 1.5 c. heavy cream
    • Pinch of salt
    • 2 t. unflavored powdered gelatin
    • 2 T. water
    • Pink food coloring, optional
  • Vanilla Mousse
    • 9 oz. white chocolate
    • 1.5 c. heavy cream
    • 4 T. honey
    • Pinch of salt
    • 2 t. unflavored powdered gelatin
    • 2 T. water
    • 2 t. vanilla (or vanilla bean paste)
  • Finishing Touches
    • 4 oz. semi-sweet chocolate
    • 4 oz. heavy cream
    • 1 pint fresh raspberries
    • Chocolate bark and/or chocolate curls


  1. Brownie Layer: Prepare a 9-inch springform pan with parchment paper and non-stick cooking spray. Mix together brownie batter and pour into prepared springform pan. Bake as directed. Allow to cool completely.
  2. Chocolate Mousse: Enlarge the springform pan. Line the sides of the pan (around the brownie layer) with parchment paper or wax paper. Make sure the paper is at least 4 inches tall.
    • Combine the semi-sweet chocolate, 3/4 cup of cream, and a pinch of salt in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring until melted and well-blended. Pour into a larger bowl and cool to room temperature.
    • Whisk the gelatin and water together and set aside. Cream 1 cup heavy cream in a mixer until it has stiff peaks. Microwave the gelatin mixture for 15 seconds to melt it, and then whisk it into the chocolate mixture. Once incorporated, gradually fold in the whipped cream until well mixed.
    • Spread chocolate mousse evenly over the brownie layer, being careful to keep the parchment paper clean. Refrigerate for 25 minutes until set.
  3. Raspberry Mousse:img_6765Blend 1/2 cup fresh raspberries in a food processor or blender until liquid. Pass the liquid through a sieve. This should produce about 1/4 cup of seedless raspberry puree.
    1. Combine the white chocolate, raspberry puree, 1/2 cup heavy cream, and a pinch of salt. Follow the same instructions as for the chocolate layer. Add pink food coloring, if desired. At the very end, fold in 1/2 cup fresh raspberries. Spread raspberry mousse evenly over the chocolate mousse layer. Refrigerate for 25 minutes until set.
  4. Vanilla Mousse: Combine white chocolate, heavy cream, honey, and pinch of salt. Follow same instructions as previous layers. At the very end, stir in the vanilla (extract or paste). Spread evenly over raspberry mousse layer. Refrigerate for 4 hours or overnight. img_6802
  5. Finishing Touches:
    1. For this cake, I made a super easy chocolate bark to serve as a cake topper. You can try this or you can make some chocolate curls–really, whatever you’d like.
    2. Next, Unmold the springform pan and carefully remove the parchment paper. Make a quick chocolate ganache by bringing 1/2 cup heavy cream to a simmer and pouring over the semisweet chocolate in a small bowl. Whisk gently until well-blended and shiny. Pour the ganache over the top of the cake. Use an offset spatula to cover the top of the cake and then gently nudge the chocolate towards the edges, so that it begins to drip down. A cake turntable will come in handy here. Don’t worry if the top isn’t pretty, it will be covered by the fun stuff–raspberries and chocolate decorations! Break your bark into angular pieces and position on the cake. Toss on some raspberries, chocolate curls, and whatever else speaks to you.img_6806
  6. Refrigerate the finished cake until ready to serve. Let it sit out for 10-15 minutes prior to serving for best results. Use a serrated knife and wipe it clean before each slice.
  7. To store, wrap well in plastic wrap and refrigerate for up to a week.



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