Chocolate Torte with Nutella Mousse

Put your mixer bowl in the freezer. A cold bowl helps the whipped cream set up faster. Get the cream cheese out of the fridge to soften. Measure out your Nutella into a microwavable bowl.

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

Into the now empty mixing bowl (don’t worry about cleaning it out), add the cream cheese and remaining 1/4 cup sugar. Mix together until creamy. WHILE it’s mixing add in a few Tablespoons of honey. Taste and check for sweetness; if you like it sweeter add more honey.

Heat your Nutella in the microwave 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. The mixture won’t mix completely – you’ll get a striped effect. Cover the bowl with plastic wrap; refrigerate for at least 30 minutes or until mixture is set up.

While it’s setting up prepare your cake mix according to the box directions. Spray a rimmed baking sheet (for thinner cakes) with cooking spray; pour your cake batter in. Smooth the top, and bake it at the temperature specified on the package for approximately 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 of your serving dish, slather the mousse on, continue until you have three layers. On the top layer add a dollop of mousse; garnish with raspberries and powdered sugar if desired.