Place the cake to the refrigerator and chill until set about 2 hours. Spoon the chocolate mousse into the pan over the cooled chocolate cake. After making the layer of brownie on the bottom I opted for a box of store brought brownies to add to the mousse.
With its fresh raspberry filling layers of moist chocolate cake airy 3-ingredient chocolate mousse and rich chocolate ganache its fit for royalty.
Refrigerate the cake for at least 2 hours or overnight. Once the cake is cooled make. Refrigerate the cake for at least 30 minutes or up to 1-2 days covered while you make the chocolate frosting. Finally this cake is garnished with some drippy chocolate ganache whipped cream and more brownies.
