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1
Fresh raspberries or chocolate curls, for garnish
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2
For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree).
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3
Remove 1/4 cup of puree and reserve.
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4
For the cake: Place an oven rack in the center of the oven.
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5
Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans.
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6
Set aside.
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7
Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl.
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8
Toss until the chocolate chips are coated.
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9
In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water.
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10
Using an electric hand mixer, blend on low speed for 30 seconds.
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11
Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed.
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12
Mix in the chocolate chips.
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13
Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
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14
Cool the pans on a wire rack for 15 minutes.
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15
Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
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16
For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream.
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17
Using an electric hand mixer, beat on low speed until smooth.
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18
Increase the speed to high and beat until light and fluffy, about 1 minute.
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19
In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
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20
To assemble the cake: Place one cake layer, flat side-up, on a cake stand.
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21
Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border.
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22
Place the other cake layer on top.
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23
Frost the top and sides of the cake with the remaining chocolate frosting.
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24
Decorate with fresh raspberries or chocolate curls.
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25
Using a damp knife cut the cake into wedges and serve.
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26
Cake can be made 1 day in advance.
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27
Refrigerate in an airtight plastic container.
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28
Allow the cake to stand at room temperature for 1 hour before serving.
