Chocolate Mousse Cake with Raspberries

kingarthurbaking.com

bigdaddystom

Cake

1 ¾ cups (210g) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups (397g) granulated sugar

1 cup (85g) unsweetened cocoa, Dutch-process or natural

½ cup (99g) vegetable oil

1 cup (227g) buttermilk or yogurt, at room temperature

1 cup (227g) water, boiling

2 teaspoons King Arthur Pure Vanilla Extract

3 large eggs, at room temperature

Filling

2 tablespoons (28g) butter, softened

one 8-ounce package (227g) cream cheese, at room temperature

1 cup (113g) confectioners' sugar, divided

½ teaspoon King Arthur Pure Vanilla Extract

⅛ teaspoon salt

⅔ cup (113g) semisweet chocolate chips, melted

1 cup (227g) heavy cream

1 teaspoon Instant ClearJel, optional*

½ cup (85g) semisweet mini chocolate chips, optional

1 ½ to 2 pints raspberries, fresh preferred, washed and dried

note: For stabilizing during hot weather

Frosting

½ cup (92g) vegetable shortening, butter-flavored preferred*

8 tablespoons (113g) unsalted butter, at room temperature

¼ teaspoon salt

4 cups (454g) confectioners' sugar, sifted

½ cup (43g) unsweetened cocoa, natural or Dutch-process*

¼ cup (57g) milk

1 teaspoon King Arthur Pure Vanilla Extract

note: See "tips," below.

Directions at kingarthurbaking.com

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