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1
Batter: Preheat oven to 350u00b0F.
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2
Grease 2 9-inch cake pans, set side.
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3
In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
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4
In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
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5
Stir in the eggs, 1 at a time until they are all incorporated.
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6
Stir in the chocolate.
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7
Stir in the salt and oil.
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8
Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
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9
Stir in the last 1 1/4 cup on flour and the baking powder.
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10
Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
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11
Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
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12
Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
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13
Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
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14
Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
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15
When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
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16
Let cake cool for a while, then spread the frosting on the top and sides.
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17
To garnish you can place raspberries on the top and around then cake.
