Ingredients
For the Cake Base:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the Raspberry Mousse:
1 1/2 cups fresh or frozen raspberries
1/2 cup granulated sugar
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon fish gelatin sheets (soaked in cold water and dissolved according to package instructions)
1 teaspoon vanilla extract
For the Raspberry Sauce:
1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions
Prepare the Cake Base:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
In another bowl, combine the milk, oil, egg, and vanilla extract.
Mix the wet ingredients into the dry ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
Prepare the Raspberry Mousse:
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