Chocolate Mousse Cake with Raspberries

Chocolate Mousse Cake with Raspberries

 (Adapted from King Arthur by Judy Neyts)

Cake

            1 3/4 cups King Arthur Unbleached All-Purpose Flour

            2 teaspoons baking soda

            1 teaspoon baking powder

            1 teaspoon salt

            2 cups granulated sugar

            1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa

            1/2 cup vegetable oil

            1 cup buttermilk

            1 cup boiling water

            2 teaspoons vanilla extract

            3 large eggs

Filling

            1 cup heavy cream

            1 cup confectioners' sugar

            2 tablespoons butter, soft

            1 (8 ounce) package cream cheese, at room temperature

            1/2 teaspoon vanilla extract

            2/3 cup semisweet chocolate chips, melted

            1 1/2 to 2 pints fresh raspberries

Frosting

            1/2 cup butter-flavored vegetable shortening

            1/2 cup (8 tablespoons) unsalted butter

            1/4 teaspoon salt

            4 cups confectioners' sugar, sifted

            1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa

            1/4 cup milk

            1 teaspoon vanilla extract

Directions

            For the cake layers: Preheat the oven to 325°F. Grease and flour two 8" round by 3" deep cake pans, or four 8" round pans. The recipe can also be made in three 9" pans. Whisk the dry ingredients in a large mixing bowl. Combine the oil, buttermilk, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and mix well. Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time. Mix on medium speed for another 2 minutes or until smooth.

            Divide the batter among the prepared pans. Bake for 50 minutes for 3" deep pans, or 28 to 33 minutes for four 8" pans, or 9" layers, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. Remove from the oven and place on a rack to cool completely.

            For the filling: Beat the heavy cream stiff peaks form; set aside. In a large mixing bowl, cream together the butter, cream cheese, the powdered sugar and vanilla. Mix on medium speed for 2 minutes, or until well-blended and smooth. Add the melted chocolate to the bowl and mix on medium speed for 1 minute, or until light and fluffy. Scrape the mixing bowl, then fold in the whipped cream. Refrigerate the filling until you're ready to assemble the cake.

            For the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and add to the bowl alternately with the milk. Add the vanilla. Mix on medium-high speed for 2 minutes, or until fluffy.

            To assemble the cake: Turn the cooled layers out of their pans. Split them horizontally if you've baked two deep 8" cakes; trim any domes off the tops if you've baked 4 individual layers. Place the first layer on a serving plate, and spread it with 1 cup of the filling. Cut 1/2 pint of raspberries in half and place them over the filling, covering its entire surface. Repeat until all the layers are stacked; place the last layer bottom-side up for a flat surface on top. Frost the top and sides of the cake, decorating with more frosting and fresh raspberries.