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1
Heat oven to 350 degrees F. Butter and flour an 8 1/2-inch cake pan.
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2
In a large saucepan over medium-low heat, melt together the butter and unsweetened chocolate.
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3
Remove from heat.
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4
Add the hot water and 1 cup of the sugar.
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5
Mix together, then set aside to cool.
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6
Whisk together the flour, baking soda, salt, and baking powder to break up any lumps and aerate the mixture.
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7
Whisk the egg and vanilla extract into the chocolate mixture until well incorporated.
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8
Add the vinegar to the milk and mix.
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9
Alternately whisk the milk and flour mixtures into the chocolate mixture until both are thoroughly incorporated.
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10
Pour the mixture into the cake pan.
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11
Bake for 30 to 35 minutes.
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12
Check the cake at 30 minutes.
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13
Its done if a cake tester or toothpick inserted into the center comes out clean.
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14
When the cake is done, remove it from the oven and allow to cool in the pan.
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15
In a large bowl, whip together the heavy cream and remaining 2 teaspoons sugar until they form soft peaks.
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16
Grate the bittersweet chocolate and set aside.
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17
Rinse the raspberries.
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18
Run a knife around the perimeter of the cooled cake, and invert the cake onto a plate.
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19
Slice the cake in half, horizontally, to make a top half and a bottom half.
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20
Sprinkle each cut side generously with creme de cassis.
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21
Place the bottom half on a platter or an inverted cake pan, cut side up.
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22
With a spatula, spread 1/3 of the whipped cream over the cut side of the bottom half.
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23
Stack the top half, cut side up, on the bottom half.
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24
Spread the remaining whipped cream over the top and sides of the cake.
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25
To garnish, scatter some of the raspberries on the top, and press the grated bittersweet chocolate onto the sides.
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26
Put the cake in the refrigerator until its time for dessert.
