-
1
Cake:
-
2
Mix cake and pudding mixes together and sift into large bowl.
-
3
Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
-
4
Stir in chocolate chips.
-
5
Divide batter evenly into 2-9 inch pans.
-
6
Bake at 325 degree oven for 33-37 minutes.
-
7
Insert toothpick into center to check to see if done and adjust time accordingly.
-
8
Cool completely on wire racks.
-
9
Raspberry Sauce:
-
10
Place raspberries in blender and process until smooth.
-
11
Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
-
12
Pour through wire mesh strainer lined with cheese cloth.
-
13
Press with back of spoon against sides of thestrainer to squeeze out liquid.
-
14
Discard seeds.
-
15
Creme de Cocoa Filling:
-
16
Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
-
17
Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
-
18
Keep in refrigerater until ready to assemble cake.
-
19
Topping:
-
20
Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
-
21
Let stand until almost at room temperature.
-
22
Assembling:
-
23
Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
-
24
Place first cake layer, cut side up, onto cake plate.
-
25
Spread half of creme de cocoa filling onto first cake layer.
-
26
Top with other half of cake, cut side up.
-
27
Pour Raspberry sauce over second layer and let soak in a minute.
-
28
Top with next cake layer, cut side down.
-
29
Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
-
30
Pour room temp topping over cake and let run down sides.
-
31
Keep refrigerated until ready to serve and if there are any leftovers.
-
32
My friend tops with chocolate leaves but I have never tried.
-
33
Cut into very thin slices!
