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1
For Cake: Preheat oven to 350F and grease and flour two 8-inch round pans.
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2
In a large mixer bowl, combine flour, sugar, cocoa, baking soda and salt with a whisk.
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3
Add milk, oil, eggs, vinegar, and vanilla and beat at high speed 3 minutes.
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4
Pour into prepared pans.
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5
Bake 30-35 minutes until a toothpick test comes out clean.
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6
Cool 10 minutes before removing from pans to cool completely on wire rack.
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7
For Filling: Prepare this as cakes are baking.
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8
In a blender or food processor, puree raspberries until smooth.
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9
Press through fine sieve to remove seeds.
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10
In small saucepan, combine raspberry puree, sugar and cornstarch and bring to a boil over medium heat, stirring constantly.
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11
Boil 1 minute then remove from heat and refrigerate for 1 hour.
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12
For Glaze: In a small saucepan, combine confectioner's sugar, cocoa, milk and butter.
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13
Bring to a boil over medium heat, stirring constantly.
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14
Boil for 1 minute.
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15
Remove from heat and stir in vanilla.
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16
Refrigerate 30 minutes.
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17
To Assemble: After the cakes are cool completely, the filling has refrigerated for one hour and the glaze for 30 minutes, place one cake layer on a serving/cake plate.
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18
Spread the raspberry filling on the one cake layer.
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19
Top with the second cake layer.
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20
Drizzle the chocolate glaze over the top and down the sides of the cake.
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21
For a fancier garnish, top/decorate the top with fresh raspberries as desired.
