1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups sugar (13 ounces)
1 3/4 cups all-purpose flour (9 ounces)
3/4 cups cocoa powder (2 1/2 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup port wine, heated
Port Wine Reduction Syrup, recipe follows
Raspberry Creme Fraiche Filling, recipe follows
French Chocolate Mousse, recipe follows
Gold leaf flakes, for garnish
1 3/4 cups port wine
1/3 cup sugar
1/8 teaspoon salt
1 cup creme fraiche
1/2 cup seedless raspberry preserves
Whisk the creme fraiche with the raspberry preserves to combine.
6 ounces chocolate, chopped
3 tablespoons unsalted butter
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, COLD
1/2 teaspoon vanilla extract