Chocolate Raspberry Mousse Cake

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Chocolate Cake:
   • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
   • Gradually add boiling water to the batter, mixing well. The batter will be thin, but that’s okay.
   • Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

1. Prepare the Raspberry Mousse:
   • In a blender or food processor, puree the raspberries. Strain the puree through a fine-mesh sieve to remove the seeds.
   • In a small bowl, combine gelatin powder and cold water. Let it sit for a few minutes to bloom.
   • In a saucepan, heat the raspberry puree, granulated sugar, and lemon juice over medium heat until it starts to simmer. Remove from heat.
   • Add the bloomed gelatin to the warm raspberry mixture and stir until the gelatin is completely dissolved. Allow it to cool to room temperature.
   • In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
   • Gently fold the cooled raspberry mixture into the whipped cream until well combined.

1. Assemble the Cake:
   • Place one chocolate cake layer on a serving platter. Spread half of the raspberry mousse evenly over the cake layer.
   • Place the second cake layer on top and cover it with the remaining raspberry mousse.
2. Make the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat.
   • Add the chocolate chips to the hot cream and let it sit for a minute. Stir until smooth and glossy.
   • Let the ganache cool slightly, then pour it over the top of the cake, allowing it to drip down the sides.

1. Chill and Garnish:
   • Refrigerate the cake for at least 4 hours or overnight to allow the mousse to set.
   • Before serving, garnish with fresh raspberries if desired.
2. Slice and Enjoy:
   • Slice the chocolate raspberry mousse cake and serve chilled. Enjoy the rich and fruity flavors!

This cake is perfect for special occasions or when you want to impress with a delicious and elegant dessert.