WICKED CHOCOLATE CAKE WITH WHITE CHOCOLATE RASPBERRY MOUSSE

INGREDIENTS

1. Chocolate Cake
2. 2 cups flour
3. 2 cups sugar
4. ¾ cup cocoa powder
5. 2 tsp baking powder
6. 1½ tsp baking soda
7. 1 tsp salt
8. 1 cup milk
9. ½ cup vegetable oil
10. 2 eggs, lightly beaten
11. 2 tsp vanilla extract
12. 1 cup strong coffee, very hot
13. 5 oz semi sweet chocolate baking melts (I used Hershey's baking melts)
14. White Chocolate Raspberry Mousse
15. 1 pint heavy cream
16. 6 T powdered sugar
17. 8 oz cream cheese
18. 8 oz white chocolate baking squares
19. 2 tsp raspberry extract
20. 1 pint crushed fresh raspberries (for adding in between cooked layers and to the top of finished cake)

INSTRUCTIONS

• 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!
• Enjoy!

Source Recipes -Here-