Recipe

Chocolate Cake - Raspberry Mousse Frosting Recipe

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Ingredients

Directions

Step #1 Butter two 9-inch cake pans, Preheat oven to 350°F.
Step #2 Sift 2 2/3 c flour, baking soda & salt into medium bowl.
Step #3 Combine cocoa & espresso powder in another medium bowl.
Step #4 Whisk boiling water, then milk & vanilla into cocoa mixture.
Step #5 Using electric mixer, beat sugar, butter & shortening in large bowl until fluffy.
Step #6 Beat in eggs 1 at a time.
Step #7 Add dry ingredients alternately with buttermilk mixture in 3 additions each.
Step #8 Beat batter until smooth, divide between pans.
Step #9 Bake cakes for 35 mins, or until toothpick is clean, let cakes cool.
Step #10 Combine raspberries & sugar in a saucepan & cook over med-heat/flame.
Step #11 Stir mixture until it is a liquid.
Step #12 Stir in gelatin, continue to cook this until dissolved.
Step #13 Remove from heat & transfer to a bowl.
Step #14 Refrigerate overnight.
Step #15 Beat heavy cream on high until stiff peaks form.
Step #16 Add the three tbsps of sugar & beat until mixd.
Step #17 Mix about a third of the whipped cream into raspberry mixture until well mixd.
Step #18 Fold in remaining whipped cream.
Step #19 now put a thick layer of jam on the tops of your cakes.
Step #20 take one cake & put some raspberry mousse on the top, cover with 2nd cake.
Step #21 use the rest of your frosting to cover sides & top of the cake.
Step #22 feel free to garnish with a few raspberries & some mint.
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