Chocolate Mousse Cake with Raspberry Gelée

Preheat the oven to 180°C (medium)

Grease a 20cm diameter and 4cm high cake pan with margarine, then set aside

Prepare the topping: In a small saucepan, combine the chocolate, gelée, and heavy cream

Cook over low heat, stirring occasionally, until smooth

Spread on the bottom of the prepared cake pan and set aside

Prepare the cake batter: In a medium bowl, whisk together the boiling water and unsweetened cocoa powder

Add the milk, vanilla extract, and raspberry gelée

Whisk until smooth

Set aside

In an electric mixer, beat the softened butter with the granulated sugar until creamy

Beat in the eggs one at a time, beating well after each addition. Reserve

In a small bowl, whisk together the flour, baking soda, and salt

To the mixer bowl, gradually add the egg mixture, alternating with the cocoa mixture, without stopping to beat until smooth

Pour into the prepared cake pan

Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted in the center comes out clean

Let cool for about 10 minutes

Run a knife around the edge of the cake

Gently shake the cake pan and tap on a flat surface to release the cake

Deseal onto a large plate, decorate with fresh raspberries, and serve

414 calories per slice

Note: If you want to prepare ahead, let the cake cool, cover with aluminum foil, and store at room temperature

Before serving, preheat the oven to 180°C for about 10 minutes and deseed.