Directions

• For the raspberry mousse
• Bloom the gelatin with cold water. Melt it in the microwave for 30 seconds. Set aside
• In a medium saucepan, place the frozen raspberries and the sugar. Bring to a boil on medium heat and cook for five minutes. Add the melted gelatin.
• Melt the raspberry inspiration – or white chocolate, in a microwave safe bowl. Add the raspberry puree through a strain. Mix very well, preferably using
  an immersion blender to form a perfect emulsion. Let it cool.
• Whip the heavy cream to soft peak and add to the raspberry chocolate mix. Refrigerate, covered, for at least 6 hours, better if overnight.
• For the cake layers
• Preheat the oven to 350 degrees Fahrenheit. grease and line the bottom of three 9-inch round cake pans. Set aside.
• Beat the eggs with a stand mixer fitted with the whisk attachment on medium-high speed until light and foamy, about 2 minutes. Gradually add the granulated sugar and keep beating until very pale, about 5 minutes. , scraping down sides of bowl as needed.
• In a medium bowl mix together the flour, cocoa, baking powder, baking soda, and salt. In a small bowl, combine melted butter and coffee. Add the flour mixture to the eggs in 3 additions alternately with the coffee and melted butter, beginning and ending with flour mixture. Beat until nearly combined, stopping to scrape down sides of bowl as needed.
• Combine the sour cream, glycerin and vanilla, and add to the batter, beating a medium speed until well combined. Remember, one of the advantages of baking gluten-free is that there is no gluten development., and the baked goods won’t become too tough if you mix them too much!
• Divide the batter evenly among the prepared baking pans, spreading it with an offset spatula, and tapping the pans a few times to eliminate any air bubbles. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 20 to 25 minutes. Let cake layers cool in baking pans on wire racks 10 minutes. You can refrigerate them for up to 2 days, until ready to assemble the cake.
• For the simple syrup
• Place the sugar and water in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Simmer for 3 minutes, without stirring. Remove from the heat, and cool to room temperature.
• For the chocolate frosting
• In a microwave safe bowl warm the heavy cream, then pour on the chopped chocolate. Let stand for a couple of minutes before stirring, until smooth. Set aside and cover with plastic wrap at contact, while letting it cool.
• In the bowl of a stand mixer fitted with the paddle attachment add the butter, confectioners’ sugar, cocoa, vanilla, and salt. Mix on low speed until well blended and then increase the speed to medium and beat until smooth, scraping down the bowl as needed.
• Add the cooled chocolate cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
• To assemble
• Use a large serrated knife to level the tops of each of the cake layers. Ideally, each layer will be the same height once leveled for a nice even looking cake.
• Place the first layer onto a serving plate. Using a pastry brush, soak the layer with simple syrup. Place some frosting into a piping bag with a round tip, and pipe around the edge of the layer, to form a dam to hold the layer of raspberry mouse inside. In the center spread half of the raspberry mousse.
• Repeat with the second layer and the rest of the mousse. Finally add the third and final layer, brush with simp syrup, and then cover the cake with the remaining frosting, decorating with fresh raspberry if you’d like. The cake is best served at slightly cooler than room temperature but stores best in the fridge considering it’s filled with mousse.