Chocolate Layer Cake with Chocolate-Mint Mousse

Ingredients

• Cake:
• 1 1/4 cups soya powder
• 1/2 cup unsweetened cocoa powder
• 1/2 cup pecans, toasted and finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks butter, at room temperature
• 24 packets sugar substitute
• 4 eggs, separated
• Chocolate-Mint Mousse:
• 2 cups cream
• 1 tablespoon instant coffee
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons chocolate extract
• 3 scoops (3/4 cup) Chocolate Protein Shake Powder
• 1/2 teaspoon mint extract
• 1/2 cup raspberries, for garnish
• mint sprigs, for garnish

Instructions

Heat oven to 325 degrees. Grease two 8 cake pans, dust with cocoa powder. In a medium bowl, whisk bake mix, cocoa, pecans, baking powder and salt. In a large bowl, with an electric mixer on medium, beat butter until fluffy, about five minutes. Add egg yolks, one at a time, beating well after each addition. Add dry mixture, one third at a time, beating until just combined.In a clean bowl, beat egg whites until soft peaks form. Add sugar substitute; beat until stiff. In three additions, fold egg whites into chocolate mixture; combine thoroughly. Divide batter in prepared pans; smooth tops. Bake 20 minutes, or until cake springs back when touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely.For mousse: mix instant coffee granules in vanilla and chocolate extracts until dissolved. Whip cream with an electric mixer until soft peaks form; add coffee mixture. Add shake mix and mint extract. Continue beating until smooth and firm. Chill 30 minutes.Place one cake layer on a serving plate. Spread with half of mousse filling, leaving a 1/2 border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves.