In your stand mixer with your whisk attachment attached, add your whipping cream and 1/4 cup sugar. Mix until it becomes whipping cream; this will take a few minutes. Move whipping cream to a separate bowl.

Into the mixing bowl, add the cream cheese and 1/4 cup sugar. Mix together with the paddle attachment until creamy. WHILE it’s mixing, add in the honey. Taste and check for sweetness; if you like it sweeter, add more.

Place your Nutella into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the Nutella to your cream cheese mixture and mix until combined well. Remove bowl from mixer and with a spatula, FOLD the whipped cream into the cream cheese mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until mixture has set.

While it’s setting up, prepare your cake mix according to box directions. Spray a rimmed baking sheet with cooking spray and pour your batter in. Bake it for approx 10-15 minutes or until it passes the toothpick test. Keep an eye on it! After it has cooled completely, cut it into circles with a large cookie cutter.

To assemble torte, place one cake layer on bottom, slather the mousse on, and continue until you have three layers. On the top layer, add a dollop of mousse and garnish with raspberries and fresh mint if desired.

Buon appetito!