After reading the comments, I decided to go with a mousse only finish - seemed rich enough, right? I doubled the mousse recipe, reserved 2 cups, and frosted layers and outside of cake. Added 1/4 C mini-chocolate morsels to reserved mousse and frosted the top. I 'raked' sides and top, chilled, added raspberries to top edge, finished with a little confectioner sugar snow, and voila! I couldn't be more pleased. The double mousse recipe left enough to lightly frost another regular cake, inside and top. Just pop in freezer. Mousse is delicious, not too sweet. Thanks KAF, for another home run.

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