Mini Raspberry Mousse Cakes

Red Velvet Cake

1. Prepare and bake the red velvet cake according to the instructions on the box for a 9-inch x 13-inch pan that's been greased and floured.
2. Remove cakes from oven and let cool completely on a wire rack. Then use a sharp knife to cut off the domed part of each cake so they are flat.
3. Using a cup or cookie cutter cut out 6 circles, about 3 inches in diameter, from each cake.

Raspberry Mousse

1. In a stand mixer using the whisk attachment, whip 2 cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until it reaches soft peaks.
2. Add raspberry jelly and sprinkle half of the packet of gelatin over the mixture. (You can add more raspberry jelly if you want a stronger raspberry flavor.) Continue whipping until the raspberry mousse reaches stiff peaks.

Cream Cheese Mousse

1. In a mixing bowl, beat together cream cheese and 1/4 cup powdered sugar until smooth
2. In a stand mixer using the whisk attachment, whip 2 cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until it reaches soft peaks.
3. Add cream cheese mixture to whipped cream and sprinkle half of the packet of gelatin over the mixture. Continue whipping until the cream reaches stiff peaks.

Whipped Cream

1. In a stand mixer using the whisk attachment, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until it reaches soft peaks.

Assembly

1. Place the red velvet cake circles on a baking sheet. Cut 6 strips of parchment paper. They each should be about 10 inches long and at least 5 inches high. Wrap each strip of parchment around the base of each cake circle. Use a piece of tape to secure the paper together.
2. Put raspberry mousse in a piping bag and pipe a 1-inch thick layer on top of each red velvet cake round.
3. Next, put the cream cheese mousse in a piping bag and pipe a 1-inch thick layer on top of the raspberry mousse.
4. Use the baking sheet to transport the cake to the refrigerator and let chill for 1 hour. This will allow the mousse to set up.
5. While the cakes chill, place chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat until chocolate is melted and smooth. Put melted chocolate in a plastic bag and cut a small piece of the corner off so you can pipe a thin line of chocolate.
6. On a piece of parchment paper draw several chocolate hearts. (Be sure to make extras in case they break!) Put them in the refrigerator to harden for about 10-15 minutes. Once hardened remove them from the parchment paper.
7. Once the mousse is set remove cakes from the fridge. Carefully remove and discard the parchment paper. Add whipped cream on top and then garnish with chocolate hearts and fresh raspberries.