Chocolate Raspberry Layer Cake

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I know I’ve blogged about 1,000 versions of this cake, but I think I’ve found the winner. Here is what I did and what would make it better is to add fresh raspberries on top of the mousse in the layers. It needed more raspberry flavor, and then this would be almost a 10.

Chocolate Cake (this is the version I like and use but I’m not convinced there’s not a better one out there, but this one is solid).

Devil’s Food Cake recipe that I blogged forever ago.
Devil’s Food Cake from December 2014
You need to use 9 inch cake pans.

Chocolate Cheesecake Mousse from the recipe Chocolate Cheesecake Pie

Essentially, it’s
1 brick cream cheese
1/3 cup sugar
2 Tbs. milk
shake salt
1 tsp. vanilla

Beat this together, and then add 8 oz. melted bittersweet chocolate. Whip this and then add 1 3/4 cup unwhipped cream and whip until it thickens. Don’t whip too thick because it thickens as it gets cold.

Raspberry Mousse

1 brick cream cheese
1/2-2/3 cup powdered sugar
shake salt
1 tsp. vanilla

Beat this together, and then add about 8- 10 oz. washed and drained raspberries—do not use more than this. Whip this and then add 1 3/4 cup unwhipped cream and whip until it thickens.

Layer, cake, mousse, fresh raspberries, cake, mousse, fresh raspberries, etc. Frost with the raspberry mousse.

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