Chocolate Cake with Raspberry Frosting

"The lightest genoise sponge in this chocolate cake with a layer of raspberry buttercream and whipped chocolate ganache frosting. This combination is wholeheartedly recommended for a birthday or a non-birthday cake. It can be prepared in stages: the buttercream and the mousse filling easily a day ahead and they will sit in the fridge, just bring to room temperature before using. Alternatively, the genoise sponge can be baked a day in advance and kept in the fridge wrapped in foil – it will slice all the better if chilled."

Preparation Time2 hr