Chocolate Raspberry Cake

Dark Chocolate Cake:

1. Preheat the oven to 350 degrees and butter and dust with dark cocoa powder two 9 inch cake pans.
2. In a stand mixer on low speed mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a small bowl whisk together the eggs, milk, melted butter and vanilla then add it to the stand mixer on low until just combined.
4. Add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
5. Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely before frosting. I recommend at least 2 hours at room temperature or 1 hour in the freezer.

Dark Chocolate Frosting:

1. Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
2. Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time, and finally add the vanilla in last.
3. If the frosting is too thick, add a bit more milk.

Raspberry Layer:

1. Add most of the raspberries to the raspberry jam and stir well with a spoon breaking them apart gently (reserve enough to top your cake).

To Frost:

1. Trim off any top peak of the cake if you have a high peak.
2. Cut each cake in half horizontally to make 4 layers.
3. Add one bottom layer of the cake to a cake stand or serving plate.
4. Spread a 1 cup of frosting over the cake.
5. Add 1/2 cup of raspberry jam and spread evenly.
6. Top with top half of the first cake layer.
7. Spread 1 cup of frosting over the second layer, spreading gently.
8. Add 1/2 cup of raspberry jam and spread evenly.
9. Add another top layer to the top of the jam.
10. Add 1 cup of frosting and spread evenly.
11. Add remaining 1/2 cup of raspberry jam and spread evenly.
12. Add 1 cup of frosting around and top the cake in a thin crumb coat layer.
13. Refrigerate for 30 minutes to set the frosting.
14. Remove from refrigerator and spread remaining frosting over the cake evenly and pipe swirly mounds around the top of the cake.
15. Top each mound with a raspberry.
16. If desired, drizzle chocolate ganache over the top of the cake.