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+---
+title: Chocolate Mousse Cake with Raspberries
+servings: 24
+category: Desserts
+source: King Arthur Baking
+---
+
+Preheat the oven to 325°F. Lightly grease two 8" round pans (or adjust for your pan mix) and line with parchment.
+
+Sponge:
+  In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt, sugar, and cocoa.
+  In a separate bowl, whisk together oil, buttermilk (or yogurt), coffee, and vanilla. Add to dry ingredients and beat until smooth.
+  Beat in eggs, one at a time.
+  Divide batter among prepared pans.
+  Bake 45–50 minutes for two 8" pans, or 25–30 minutes for four 8" pans or three 9" pans; until a tester comes out clean.
+  Cool completely on rack.
+
+Filling:
+  In a large bowl, beat together butter, cream cheese, part of confectioners' sugar, vanilla, and salt until smooth.
+  Melt chocolate and fold into the cream cheese mixture. Add remaining confectioners' sugar and mix until fluffy.
+  Beat heavy cream until stiff peaks, then fold into chocolate-cheese mixture.
+
+Assembly:
+  Split cakes into layers if needed; spread filling between layers and along top. Press raspberries between layers and on top.
+  Refrigerate to firm, at least 30 minutes.
+
+Frosting:
+  Cream shortening and butter with salt.
+  Sift confectioners' sugar with cocoa; alternately beat in with milk and vanilla until fluffy.
+  Apply a thin crumb coat, chill 20 minutes, then apply final frosting.
+  Refrigerate until ready to serve. Garnish with fresh raspberries if desired.