Gluten-Free Chocolate Mousse Cake with Raspberries Recipe

Ingredients

• 1 3/4 cups (210g) King Arthur Gluten-Free Measure for Measure Flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 2 cups (397g) granulated sugar
• 1 cup (85g) unsweetened cocoa, natural or Dutch-process
• 1/2 cup (99g) vegetable oil
• 1 cup (227g) buttermilk or yogurt, at room temperature
• 1 cup (227g) water or brewed coffee, boiling, for enhanced chocolate flavor
• 2 teaspoons King Arthur Pure Vanilla Extract
• 3 large eggs, at room temperature
• 2 tablespoons (28g) butter, softened
• one 8-ounce package (227g) cream cheese, at room temperature
• 1 cup (113g) confectioners' sugar, divided
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 2/3 cup (113g) semisweet chocolate chips, melted
• 1 cup (227g) heavy cream
• 1/2 cup (85g) semisweet mini chocolate chips, optional
• 1 1/2 to 2 pints raspberries, washed and dried
• 1/2 cup (92g) vegetable shortening, butter-flavored preferred*
• 8 tablespoons (113g) unsalted butter, at room temperature
• 1/4 teaspoon table salt
• 4 cups (454g) confectioners' sugar, sifted
• 1/2 cup (43g) unsweetened cocoa, natural or Dutch-process*
• 1/4 cup (57g) milk
• 1 teaspoon King Arthur Pure Vanilla Extract