Creating the Indulgent Raspberry Chocolate Mousse Cake Delight is straightforward if you follow these easy steps:

Chocolate Sponge Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix together the milk, vegetable oil, eggs, and vanilla extract until well combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Pour Batter: Divide the batter evenly between the two prepared pans.
6. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Raspberry Mousse

1. Prepare Raspberries: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes until the raspberries break down; mash with a fork. Strain through a fine mesh sieve to remove seeds.
2. Prepare Gelatin: In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes until it blooms.
3. Heat Gelatin: Gently heat the bloomed gelatin in the microwave or on the stove until it dissolves. Mix the dissolved gelatin into the raspberry puree.
4. Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberry mixture until fully incorporated.

Assemble the Cake

1. Layer Cake: On a serving plate, place one layer of the chocolate sponge cake. Spread half of the raspberry mousse over the top.
2. Add Second Layer: Place the second layer of chocolate sponge on top of the mousse.
3. Top with Mousse: Spread the remaining raspberry mousse on top, smoothing it out evenly.
4. Chill: Refrigerate the assembled cake for at least 1 hour to allow the mousse to set.

Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the cream until it just begins to simmer.
2. Melt Chocolate: Remove from heat and pour over the chocolate chips, letting it sit for a couple of minutes. Stir until smooth, adding butter for extra shine.
3. Pour Ganache: Allow the ganache to cool slightly, then pour it over the top of the chilled mousse cake, letting it drip down the sides.

Final Touches

1. Cool Again: Refrigerate for an additional 30 minutes to set the ganache.
2. Decorate: Add fresh raspberries and mint leaves on top before serving.