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1
---ForThe Cake---.
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2
Preheat oven to 350u00b0F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
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3
In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
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4
In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
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5
In a small bowl, whisk eggs and vanilla.
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6
Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
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7
Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
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8
Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
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9
---ForThe Whipped Cream---.
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10
Chill bowl and beaters in the refrigerator until cold.
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11
Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
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12
---ForThe Raspberry Squeeze Sauce---.
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13
Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
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14
---ToAssemble And Serve---.
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15
Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
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16
Chill at least 2 hours.
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17
Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.
