Ingredients

Cake

3 cups sugar

2-3/4 cups all purpose or cake flour

1 cup dark cocoa

2 tsp. baking soda

1-1/2 tsp. salt

3/4 tsp. baking powder

1-1/4 cups buttermilk

3/4 cup canola oil

3 tsp. vanilla extract

2 tsp. raspberry liqueur

3 eggs

1-1/2 cups strongly brewed coffee, room temperature

Chocolate Raspberry Mousse

1 cup heavy whipping cream

2 packets whipped cream stabilizer or Dream Whip

1 cup confectioner’s sugar

2 T. softened butter

8 oz. cream cheese, softened

1/2 tsp. vanilla extract

1 tsp. raspberry liqueur

2/3 cup bittersweet chocolate (shaved or good quality chips)

1 carton fresh raspberries (6 oz.)

4 T. melted raspberry jam of choice

Frosting No. 1

2 packages (16 ounces) cold cream cheese

2/3 cup butter, softened

1 cup dark cocoa

2 T. raspberry liqueur

8 cups powdered sugar

Frosting No. 2

3 T. all-purpose flour

6 T. heavy cream or whole milk

6 T. vegetable shortening

3 T. butter, softened

3 cups powdered sugar

2 T. raspberry liqueur

1/8 tsp. salt

2 drops red food coloring (optional)

Directions

For cake, line three-8 inch cake pans with waxed paper and cooking spray. Set aside. In a large bowl, combine the first six ingredients. Combine buttermilk, oil, vanilla, and liqueur. Add eggs, one at a time, beating well after each addition. Beat for 2 minutes. Gradually add coffee. The batter will be thin. Pour into pans and bake at 325 degrees for 35 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pans. Trim and spread melted jam onto bottom two layers of cake and let sit for about 30 minutes.

For Mousse, beat the cream and stabilizer or Dream whip on high speed until peaks form. Set aside and mix the butter cream cheese, powdered sugar and extracts in another bowl. Mix on medium until smooth. Place the chocolate in a microwave bowl and heat for 30 second intervals. Cool slightly. Add to the cream mixture. Mix until fluffy. Refrigerate to firm.

For Chocolate Raspberry Frosting No. 1, beat cream cheese and butter until smooth. Add in sifted cocoa and liqueur. Gradually beat in powdered sugar until light and fluffy. Frost top and sides of cake as desired.

For Raspberry Frosting No. 2, in a small saucepan, whisk together flour and cream or whole milk until smooth. Cook for 1 minute over medium heat until thickened, stirring constantly. Remove from the heat and cool. In a large mixing bowl, cream shortening and butter until fluffy. Gradually add sifted powdered sugar and mix until fluffy. Add cooked milk mixture and beat for 4 minutes, until light and fluffy. Beat in liqueur, salt, and food coloring.

Assembly

Put a cupful of mousse on top of jam. Add chopped raspberries. Top with next layer and repeat layering of mousse and berries. Finish with top layer. Cover cake with chocolate raspberry frosting No. 1. Use the No. 2 raspberry frosting for additional decoration and flavor.

Keep refrigerated.