Decadent Chocolate Raspberry Cake

Instructions

1. 1

   Preheat oven to 350°F. Line three 9-inch round baking pans with parchment paper and grease and flour the pans and paper.

2. 2

   In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. 3

   In a separate bowl, whisk together the flour, cocoa, baking soda, salt, and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

4. 4

   Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

5. 5

   For the frosting, melt the chocolate chips and butter in a small saucepan over low heat. Transfer to a large bowl and let cool for 5 minutes. Stir in the sour cream, then gradually beat in the confectioners' sugar until smooth.

6. 6

   For the filling, in a small bowl, beat the cream until it begins to thicken. Add the raspberry preserves, sugar, and liqueur, and beat until stiff peaks form.

7. 7

   Cut each cake horizontally into two layers. Place one bottom layer on a serving plate and spread with 1/2 cup of the raspberry filling. Top with another cake layer and spread with 1/2 cup of the chocolate frosting. Repeat the layers, ending with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake.

8. 8

   For the chocolate drizzle, place the chocolate chips and butter in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the hot cream over the chocolate and whisk until smooth. Transfer the mixture to a resealable plastic bag, cut a small hole in one corner, and pipe a lattice design over the top of the cake, allowing some of the drizzle to drape down the sides. Garnish with chocolate curls and fresh raspberries, if desired. Refrigerate any leftovers.