Instructions: Heat oven to 325 degrees. Grease two 8-inch cake pans, dust with cocoa. In a small saucepan over medium heat combine cream and espresso. Cook, stirring occasionally, until espresso dissolves. Cool slightly; stir in vanilla and chocolate extracts.

In a medium bowl, whisk bake mix, cocoa, pecans, baking powder, and salt. In a large bowl, with an electric beater on medium, beat butter until fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Add dry mixture one third at a time, beating just until combined. Beat in espresso cream mixture.

In a clean bowl, beat egg whites until almost stiff; add sugar substitute. Whip until stiff. In three additions, fold egg whites into chocolate mixture, until thoroughly combined. Divide batter in prepared pans; smooth tops. Bake 20 minutes or until cake spring backs when lightly touched in the middle. Cool in pans on racks 5 minutes; invert onto racks to cool completely.

Place one cake layer on a serving plate. Spread with 1/2 mousse filling, leaving a 1/2-inch border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves.

This recipe yields 8 servings.

Description: "This recipe looks lengthy, but is not hard. You may bake and freeze the cake layers up to five days ahead, and assemble cake just before serving."

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