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1.
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For frosting: Place chocolate in a large heatproof bowl.
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Bring cream to a boil in a small saucepan and immediately pour over chocolate.
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Set aside until chocolate softens, about 4 minutes.
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Stir until smooth.
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Cover surface of frosting with plastic wrap and let sit until room temperature, about 2 hours.
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2.
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For cake: Preheat oven to 350F.
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Lightly butter two 9-inch round cake pans; line bottoms with parchment paper.
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3.
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Whisk flour, baking soda, baking powder, and salt together in a medium bowl.
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Set aside.
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Beat butter using a mixer set at medium speed until smooth.
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Increase speed to medium-high and gradually add sugar.
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Beat until light and smooth, about 4 minutes.
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Scrape down bowl sides as needed.
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Add cocoa and vanilla, and beat at medium speed for 1 minute.
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Reduce speed to medium-low and add eggs, one at a time and beating for 1 minute between each addition.
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4.
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Bring 1 1/2 cups water and milk to a boil in a saucepan.
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Remove from heat.
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5.
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Beat flour mixture into batter 1/4 cup at a time using mixer set at low speed.
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Carefully pour hot milk mixture into batter.
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Stir using a rubber spatula until smooth.
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Evenly divide batter among prepared pans.
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Lightly tap pans on counter to distribute batter.
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6.
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Bake on middle rack in oven until cakes begin to pull away from pan sides and center springs back when touched lightly, about 30 to 35 minutes.
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Cool cakes, in pans, on a rack for 10 minutes.
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Release from pans and cook completely on rack.
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7.
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Ice cake, spreading 1/3 cup frosting between layers and remainder over top and sides.
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Garnish with raspberries.
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Calories: 700
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Total Fat: 42 grams
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Saturated Fat: 25 grams
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Total Carbohydrate: 82 grams
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Protein: 10 grams
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Sodium: 440 milligrams
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Cholesterol: 150 milligrams
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42
Fiber: 4 grams
