Heavenly Raspberry Chocolate Mousse Cake

1. Make the chocolate cake:
   • Preheat your oven to 350°F (175°C).
   • Grease and line two 9-inch round cake pans with parchment paper.
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar until light and fluffy.
   • Add the eggs, one at a time, beating well after each addition, followed by the vanilla extract.
   • Gradually add the dry ingredients, alternating with the milk, and mix until combined.
   • Stir in the boiling water until the batter is smooth and thin.
   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the chocolate mousse:
   • In a heatproof bowl, melt the chopped chocolate over a double boiler or in the microwave, stirring until smooth.
   • Let the chocolate cool slightly.
   • In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
   • Gently fold the melted chocolate and vanilla extract into the whipped cream until smooth and well combined.
   • Chill the mousse in the refrigerator for about 30 minutes to firm up slightly.
3. Prepare the raspberry layer:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice (if using).
   • Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and form a thick syrup.
   • Let the raspberry mixture cool completely.
4. Assemble the cake:
   • Once the cakes are completely cooled, place one layer on a serving platter.
   • Spread a thin layer of the raspberry mixture over the cake layer.
   • Carefully spread half of the chocolate mousse on top of the raspberry layer.
   • Place the second cake layer on top and repeat the process with the remaining raspberry mixture and chocolate mousse.
   • Smooth the top with a spatula to create a neat, even finish.
5. Chill the cake:
   • Refrigerate the assembled cake for at least 2 hours to allow the mousse to set and the flavors to meld.
6. Garnish and serve:
   • Just before serving, top the cake with fresh raspberries and shaved chocolate or chocolate curls for an elegant touch.
   • Slice and serve, and enjoy the heavenly combination of chocolate and raspberry flavors!

Heavenly Raspberry Chocolate Mousse Cake is a dream come true for chocolate and raspberry lovers. The combination of rich chocolate, smooth mousse, and fresh raspberries creates a cake that is both indulgent and refreshing! 🍫🍰

Let me know if you’d like to add any other flavors or twists to this divine dessert!