Silky Chocolate Raspberry Mousse Cake

1. Prepare the Chocolate Cake Layers:

Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Gradually add dry ingredients alternating with milk until combined. Stir in boiling water until smooth.
Divide batter evenly between pans and bake for 25–30 minutes. Cool completely on a wire rack.

2. Prepare the Raspberry Layer:

Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries break down and thicken slightly. Strain through a sieve to remove seeds. Chill until ready to use.

3. Prepare the Chocolate Mousse:

Melt chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Let cool slightly.
Whip 300 ml (1 ¼ cups) of heavy cream with powdered sugar until stiff peaks form.
Gently fold the melted chocolate into the whipped cream until smooth.

4. Assemble the Cake:

Place one chocolate cake layer on a serving plate. Spread a thin layer of raspberry puree over the cake, followed by a layer of chocolate mousse.
Top with the second cake layer, spread remaining mousse over the top and sides. Smooth with a spatula.
Chill for at least 2 hours to set.

5. Decorate:

Prep Time: 40 minutes
Cook Time: 30 minutes
Chill/Set Time: 2 hours
Total Time: About 3 hours 10 minutes
Servings: 10–12
Difficulty: Medium

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