triple chocolate mousse cake with raspberries

I've made America's Test Kitchen's triple chocolate mousse cake various ways now - as individual cakes, a full sized cake, and one layered with strawberries - and it always turns out great.  In July I made one again, this time for a goodbye lunch for a coworker who was leaving the company, and I simply decorated it with fresh raspberries.

Again I used my favorite homemade chocolate cake recipe for the bottom layer.  When it came time to make the chocolate mousse layer, I was somewhat distracted with the kids, and hastily read the recipe's measurement for salt as 1 teaspoon.  It didn't register in my mind that it was a lot salt!  But I whipped up the mousse, added it on top of the chocolate cake layer in my springform pan, and place it in the fridge for it to set.  Then I went to clean up and start on the next layer.  Before I threw the spatula I had used into the sink, I licked it off (can't let chocolate mousse go to waste!), and then realized that the mousse was REALLY salty!  I rushed to check the recipe again, and it was actually 1/8 teaspoon of salt that I should have added!  DOH!

I ended up waiting for the much-too-salty mousse layer to set in the fridge so that I could slice the layer off easily, and then dumped it in the trash. :( What a waste of good dark chocolate!  Then I proceeded to make another chocolate mousse layer, this time with the correct measurement of salt!

After adding the third layer of white chocolate mousse, I let that set in the fridge, and then decorated the perimeter of the cake with fresh raspberries.  To finish it off, I piped a "best wishes" message in melted chocolate.

The raspberries went really well with the cake, and the tartness of the fruit cut the richness of the dessert perfectly.  I hope everyone enjoyed it at the lunch!  Good luck and best wishes to Clayton, with whom I've worked with for over 10 years!