For the Chocolate Cake

Cup of Yum
1. Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray and add a parchment circle to the bottoms. Set aside.
2. Mix the cake mix, water, oil, and eggs together.
3. Divide the batter equally between the 3 cake pans (about 852 grams per pan).
4. Bake for 35-45 minutes, until the cake springs back when touched gently.
5. Let a cake cool in the pan for 5 minutes, then transfer to a cooling rack and allow it to cool completely.

For the Chocolate Buttercream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, shortening, and cocoa powder together.
2. Place the mixer on low speed and slowly incorporate the sugar until all of it is incorporated.
3. Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

For Assembly

1. Trim off the domed top of your cakes so they are level.
2. Place a cake onto the plate or your cardboard circle. Spread a layer of chocolate buttercream about a quarter-inch thick. Spread half of the raspberry preserves on the buttercream. Repeat this with the next layer finishing up with a cake layer at the top.
3. Spread a thin layer of buttercream around the whole cake and place them in the fridge for 15 minutes.
4. Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
5. Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
6. Sprinkle some raspberries on top.