Preparation Steps

• Preheat the oven to 350°F. Grease and line two 9-inch round cake pans.
• Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
• In another bowl, whisk eggs, milk, melted butter, and vanilla until well combined. Stir in dry ingredients until smooth, then add hot water and mix until the batter is thin.
• Divide batter evenly into prepared pans and bake for 22-25 minutes, until a toothpick comes out clean. Cool completely.
• Puree raspberries with sugar and lemon juice; fold into lightly whipped cream to make the mousse. Refrigerate until set.
• Heat cream until simmering; pour over chocolate and whisk until smooth glossy ganache forms. Let cool slightly.
• Place one cake layer on a serving plate, spread raspberry mousse evenly, top with the second cake layer, then cover with ganache. Chill until set.