---
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.