Chocolate Raspberry Mousse Cake 
Ingredients:
Chocolate Cake Base:
1 cup 
all-purpose flour
1 cup 
sugar
½ cup cocoa powder
1 tsp 
baking powder
½ tsp 
salt
½ cup 
milk
¼ cup 
melted butter
2 large 
eggs
1 tsp vanilla extract
Raspberry Mousse:
1½ cups fresh raspberries
¼ cup sugar
2 tsp 
powdered gelatin
2 tbsp 
cold water
1 cup 
heavy whipping cream (whipped to soft peaks)
Chocolate Mousse:
6 oz dark chocolate (melted and cooled)
1 cup heavy whipping cream (whipped to soft peaks)
Instructions:
Preheat oven to 350°F (175°C). Mix dry ingredients for cake. Add milk, butter, eggs, and vanilla. Bake in 8-inch pan 25–30 mins. Cool.
For raspberry mousse, puree raspberries and strain seeds. Sprinkle gelatin over water to bloom, then melt gently. Mix gelatin into raspberry puree with sugar. Fold in whipped cream.
For chocolate mousse, fold melted chocolate into whipped cream gently.
Layer cake base, then raspberry mousse, then chocolate mousse in a springform pan. Chill 4+ hours.
Remove from pan and garnish with fresh raspberries or chocolate shavings.
