Chocolate Raspberry Mousse Cake

"This cake is an absolute showstopper. It requires several steps to create the sponge layer and raspberry mousse layer, but I assure you it is 100% worth it. Throughout the post, I share plenty of process shots to guide you through each of these two components and share plenty of tips and tricks along the way. The chocolate sponge is super light and airy; it's the same one I use in my Chocolate Swiss Roll Cake. This type of sponge is perfect. Why? The cake has to be refrigerated, and sometimes, the sponge can go dense and dry in the fridge. Not this one, though! The mousse is like inhaling a raspberry-filled cloud, and the fruity flavour shines through. Go all out and decorate with fresh raspberries and some chocolate shavings; there is no holding back with this cake! A great way to serve this is with a raspberry coulis or a chocolate sauce drizzled over the top - elevating an already incredible cake."

Preparation Time30 min

Chilling Time4 hr

Cooking Time20 min

Cooking Vessel Size9 inch springform