Chocolate Rhapsody

Chocolate Rhapsody

Nestle(R) Toll House(R) 0

"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."

Ingredients 5 h 30 m {{adjustedServings}} servings 573 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Reviews 10

  1. 12 Ratings


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 was too thin to try to spread that thick ganache over. If I make this again, I will make some modications: (1) I will do just 3 layers--cake, then all the ganache, then raspberry mousse, (2) I will use only half as much ganache to make it less rich, and (3) I will use only half as much raspberry mousse. This cake tastes wonderful, although I would categorize it as more of a dessert than a cake. I made it for work and everyone liked it.

Plumpy Nana Chow Chow

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 step. I would have given this recipe full points for taste, but when we took the springform part off of the cake, the raspberry mousse part started spilling out the sides, it was a huge mess. We kept trying to rebuild the mousse layer, but it never got solid enough to support itself. This recipe tastes fantastic, but watch out, its messy! Also, the mousse part is filled with seeds, and in similar recipes I was directed to strain them out. This is very easy to do if you use a strainer and a bowl or round spoon that can fit inside of the strainer to squeeze the syrup out. I probably wouldnt make this recipe again because of the mess, and it was also a tad bit too rich for me, but I wouldnt mind eating it again.