[Freshfoodlvr]

Dark chocolate devil's food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries.

Devil's Food Cake
Cocoa Powder 1cup
Flour 2 ¾ cup
Sugar 2 ¼ cup
Baking Powder 1 tsp
Baking Soda ¼ tsp
Oil 1 cup
Egg 3 each
Hot Coffee (or water) 2 cups

Tart Raspberry Mouse
Raspberry Jam 1 ½ cups
Heavy Cream 1 ½ cups
Gelatin 1 packet of powder or 4 sheets

Drunken Raspberries
Raspberries 1 pint
Sugar ¼ cup
Chambord 2 Tbs

Raspberry Garnishes
Raspberries 1 pint
White Chocolate 8 oz.

Devil's Food Cake
Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
Add eggs one at a time.
Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
Pour onto a greased sheet pan and spread evenly
Bake at 350 for 12 minutes

Tart Raspberry Mouse
Bloom gelatin, and set aside.
Heat Raspberry Jam in a small sauce pan.
Add the gelatin to the heated jam
Cool on ice
Whip Cream and fold into chilled raspberry jam mixture


Drunken Raspberries
Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
Allow to sit at room temperature.

Raspberry Garnishes
Melt chocolate and put into a piping bag
Pipe into the raspberries and chill

Assembly
Use 3" ring molds to cut out 20 pieces of cake
Place 4 drunken raspberries around the edges of the ring mold, on top of the cake
Pipe or pour raspberry mousse into the mold to the top
Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse
Freeze the cakes for 20 minutes or until set.
Un-mold and garnish with chocolate filled raspberries

This delicious recipe comes from Boston based Sebastians