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Chocolate Cake
2 cups flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs, lightly beaten
2 tsp vanilla extract
1 cup strong coffee, very hot
5 oz semi sweet chocolate baking melts (I used Hershey's baking melts)
White Chocolate Raspberry Mousse
1 pint heavy cream
6 T powdered sugar
8 oz cream cheese
8 oz white chocolate baking squares
2 tsp raspberry extract
1 pint crushed fresh raspberries (for adding in between cooked layers and to the top of finished cake)


Chocolate Cake
Preheat oven to 350°. Lightly spray two 9 inch round baking pans with cooking oil spray and then line with parchment paper
Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Whisk together until mixed well
Add the milk, vegetable oil, eggs, vanilla and mix until fully incorporated
Slowly pour in the hot coffee and mix until blended
Fill the two round baking pans with equal amounts of batter and then add the baking melts in a single layer, making sure to distribute them evenly in the pans
Cook for 35 minutes
Allow to cool for 15 minutes before transferring the cakes to a cooling rack and let cool completely before icing
White Chocolate Raspberry Mousse
Melt the white chocolate and let cool completely
In a cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form and place in the refrigerator
In a separate mixing bowl, beat the cream cheese, melted chocolate and raspberry extract until creamy
Fold the whipped cream into the chocolate mixture until fully incorporated and then chill until ready to use
Transfer one of the cake rounds to a platter and spread a layer of the white chocolate raspberry mousse along with crushed fresh raspberries before adding the second layer of cake. Frost the entire cake and add more fresh raspberries on top
Chill this cake for two hours before serving. It is best served chilled!
Source Recipes -Here-

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