Heavenly Raspberry Chocolate Mousse Cake Bake Off Worthy

Instructions:

1. Grease and flour two 9-inch cake pans, line bottoms with parchment paper rounds.
2. Whisk dry cake ingredients together.
3. In a separate bowl, whisk wet cake ingredients (except boiling water).
4. Combine wet and dry cake ingredients.
5. Gradually add boiling water and espresso powder (if using).
6. Divide cake batter evenly between cake pans.
7. Bake until a toothpick inserted into the center comes out clean.
8. Cool cake in pans for 10 minutes, then invert onto a wire rack to cool completely.
9. Bloom gelatin in cold water for the mousse.
10. Combine raspberries, water, sugar, and lemon juice in a saucepan.
11. Cook until raspberries are softened, then puree.
12. Strain puree through a fine-mesh sieve (optional).
13. Stir in bloomed gelatin until dissolved.
14. Let mousse cool slightly.
15. Whip heavy cream to stiff peaks.
16. Gently fold raspberry mixture into whipped cream.
17. Refrigerate mousse to set.
18. Place chopped chocolate in a heat-safe bowl for ganache.
19. Heat heavy cream until simmering.
20. Pour hot cream over chocolate and let stand for 1 minute.
21. Whisk until ganache is smooth.
22. Stir in butter until melted and incorporated.
23. Let ganache cool slightly.
24. Level cake layers (if necessary).
25. Place one cake layer on a serving plate.
26. Spread a thick layer of raspberry mousse on top.
27. Top with the second cake layer.
28. Pour chocolate ganache over the top, allowing it to drip down the sides.
29. Decorate with fresh raspberries and chocolate shavings (optional).
30. Refrigerate for at least 30 minutes to allow ganache to set.