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Chocolate Rhapsody

"This dessert will be music to your taste buds. A thin layer of chocolate separates luscious raspberry mousse and yellow sponge cake. A second layer on top finishes this masterpiece. Garnish with whipped cream and fresh raspberries."
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5 h 30 m servings 573 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)

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  1. FOR CAKE LAYER: PREHEAT oven to 350 degrees F. Grease 9-inch springform pan.
  2. COMBINE flour, baking powder and salt in small bowl. Beat butter and sugar in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.
  3. BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.
  4. FOR CHOCOLATE LAYER: MICROWAVE morsels and cream in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely.
  5. FOR RASPBERRY MOUSSE: COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
  6. MICROWAVE baking bars and 1/2 cup cream in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool completely. Stir into raspberry mixture.
  7. BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.
  8. TO ASSEMBLE: REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

Nutrition Facts

Per Serving: 573 calories; 37.7 g fat; 57.7 g carbohydrates; 5.7 g protein; 102 mg cholesterol; 147 mg sodium. Full nutrition


Read all reviews 10
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This cake was pretty straight-forward to make until the last step. Spreading the remaining ganache over the raspberry mouse was impossible. I ended up with a real mess. The raspberry mouse wa...

My friends beg for this as their birthday cake.

This tasted delicious. The raspberry part scared me, I thought it would be alot harder than it turned out to be. I didnt do the cake part right so it didnt rise, but thats because I missed a s...

This desert seemed harder than what it was. Although time consuming to prepare, putting it together was not so difficult. However, it did not set as well as we had hoped after being in the refri...

Let me tell you - this cake is awesome. Cake isn't really the word though - it's more of a delicacy. I made it with the chocolate base and everything. I did make twice as much of the chocolat...

This is a really good cake

The taste of this cake is very very rich. I have had rave responses to this cake. However it is not a cake I would make very often as it takes a very long time to assemble. Have found that it do...

Yummy. I made this for my mother's birthday. It was soooo good and easy to make

Great flavour, easy to put together, but time consuming to get it all ready... Well worth the effort - great with strawberries or blackberries as well.