Chocolate Mousse Cake with Raspberries

The Passover baking challenge isn't that you can't use flour--there are plenty of desserts that don't include flour.  But so many of them end up heavy with too much almond or matzo meal or too fudgy chocolate creations.  And it's not that they're not good, but after a big meal, sometimes you don't want something quite as dense.  This cake is impressive in its height, with hints of Grand Marnier cream and raspberries peeking out from between the layers.  And when you slice into it, it's surprisingly soft and light, like mousse, but still deeply chocolatey.  I've made moussse cakes before, but this recipe, from Smitten Kitchen, has the great suggestion of freezing the delicate layers when they're cool, so they're easy to handle when you put the cake together.  This also means you can do the more involved part of the cake on one day, and then just put it together a few hours before dinner, and the frozen layers will help keep things cool as they defrost.