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For the chocolate cake:
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Preheat oven to 350u00b0F. Lightly spray two 9 inch round baking pans with cooking oil spray and then line with parchment paper.
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Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Whisk together until mixed well.
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Add the milk, vegetable oil, eggs and vanilla and mix until fully incorporated. Slowly pour in the hot coffee and mix until blended.
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Fill the two round baking pans with equal amounts of batter and then add the baking melts in a single layer, making sure to distribute them evenly in the pans.
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Cook for 35 minutes. Remove pans from oven. Allow them to cool for 15 minutes before removing them from the pans and transferring the cakes to a cooling rack. Let them cool completely before icing.
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For the white chocolate raspberry mousse:
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Melt the white chocolate according to package instructions then let it cool completely. Chill the bowl of your stand mixer while the chocolate cools.
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In the cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form then place it in the refrigerator.
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In a separate mixing bowl, beat the cream cheese, melted chocolate and raspberry extract until creamy. Fold the whipped cream into the chocolate mixture until fully incorporated and then chill until ready to use.
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Transfer one of the cake rounds to a platter and spread a layer of the white chocolate raspberry mousse along with crushed fresh raspberries over the top. Then add the second layer of cake. Frost the entire cake and add more fresh raspberries on top.
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Chill this cake for two hours before serving. It is best served chilled! Enjoy!
