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Happy Birthday to Missame's Mum. This delectable delicious melt in the mouth cake is from the kitchens of  missame

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Chocolate Buttercream

Made this for my mom's birthday. (she old!) Wanted to do something different that I've ever done and it tastes... amazing.

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CAKE
1 3/4 cps all-purpose flour, plus more for dusting
2 cps sugar
3/4 cp unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 teaspoon kosher salt
1 cp buttermilk
1/2 cp vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cp freshly brewed hot coffee

RASPBERRY MOUSSE
10 oz bag frozen raspberries
1 cp sugar
1 envelope unflavored gelatin
1 1/2 cps heavy cream

CHOCOLATE BUTTERCREAM
1 cp unsalted butter (2 sticks) softened
3 1/2 cps confectioners (powdered) sugar
1/2 cp cocoa powder
1/2 tsp table salt
2 tsp vanilla extract or 1 teaspoon almond extract
4-5 tbls milk or heavy cream or half&half

1.Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

2.In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

3.Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

4.Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through.

5.Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.

6.In the bowl of an electric stand mixer, whip the heavy cream until it form soft peaks. Fold the cooled raspberries into the whipped cream.

7.Cream butter for a few minutes then when smooth sift 3 cups powdered sugar and cocoa into the mixing bowl.

8.Slowly mix until the sugar and cocoa aren't blowing around and coated the butter.

9.Add vanilla, salt and cream and beat until wet enough. Add more cream if it's too stiff 1 tblsp at a time.

10.When everything is cooled, place on cake on a plate bottom up/face down. Spread an inch layer of raspberry mousse evenly on cake. Carefully place 2nd cake on top of the mousse bottom down/face up.

11.I would reccommend frosting the sides first so you have enough. Glob enough on the side to make a think/loose layer of buttercream over the mousse. The mousse will want to spread so watch for that. Then finish the top and you're done.

BE SURE TO KEEP IN THE FRIDGE OR THE MOUSSE WILL GET MELTY.

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Allergy warning – recipe contains dairy & egg products