Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. Set one cake layer on a platter. Spread the mousse filling on top and cover with the second cake layer.

This timeless treat boasts coconut milk-infused cake layered with raspberry jam and topped with a light, fluffy (and quick!) frosting. Grace Parisi a former senior test kitchen editor for Food ...

Scott Peacock's signature chocolate cake is tender, deeply chocolatey, and easy to make. It truly earns its moniker from the ...