Light but rich in flavor is how this cake can be described. A refreshing raspberry mouse layered on the top of rich chocolate cake flavored with strong espresso and decorated with sliced raspberries and shaved chocolate.

Chocolate cake:
~ 1 cup flour
~ 3/4 cup cocoa powder
~ 3/4 cup sugar
~ 1 tsp baking soda
~ 1/2 tsp baking powder
~ Pinch of salt
~ 1/2 cup sour cream
~ 70 ml veg oil
~ 1 egg
~ 1 tsp vanilla extract
~ 75 ml strong espresso, hot

Raspberry Mousse:
~ 300 ml heavy cream, cold
~ 1 tsp vanilla extract
~ 2 gelatin packets (7g each)
~ 4 Tbsp water, cold
~ 10 oz frozen raspberries
~ 1 Tbsp lemon juice
~ 2/3 cup sugar
~ 10-12 fresh raspberries, for decoration

Make chocolate cake
Flour mixture: sift 1 cup flour, 3/4 cup cocoa powder, 3/4 cup sugar, 1 tsp baking soda, 1/2 tsp baking powder, and a pinch of salt.

In the mixer (paddle attachment) put 1/2 cup sour cream, 70 ml veg oil, 1 egg, and 1 tsp vanilla extract. Mix briefly, only until combined.
Add flour mixture.
Add strong espresso while mixing.
Mix until combined.

Line 9” round springform pan with parchment paper. Butter the sides of the pan.
Pour the batter and tap on the counter to remove the bubbles.
Bake at 350°C for 35-40 min. or until dry toothpick. Close the heat and cool off the cake in the open oven.

*Cake comes out pretty tall.

Make raspberry mousse
Prepare gelatin: In a wide bowl put 4 Tbsp cold water and sprinkle 2 gelatin packets on top. Let it sit until sets/blooms.

Make whipped cream: In a mixer (with whisk attachment) whisk 300 ml heavy cream with 1 tsp vanilla extract until soft peaks. Set aside in fridge.

Prepare raspberries: Over the oven in pot place frozen raspberries, 1 Tbsp lemon juice, 2/3 cup sugar. Mix until sugar dissolves.
Add bloomed gelatin. Mix until dissolved.
Quickly sift the raspberries to remove the seeds.
Fold in whipped cream.

Assemble the cake
On the top of the chocolate cake (in the baking pan) pour raspberry mousse. Place in fridge to set.

Decorations: cut raspberries into slices and place them randomly on the top of the mousse. Sprinkle shredded chocolate on top.

Notes: Store in fridge.