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1
Combine cream, butter and sugar in heavy large saucepan.
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2
Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer.
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3
Remove from heat.
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4
Add chocolate and vanilla.
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5
Stir until chocolate melts and glaze is smooth.
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6
Let stand until thick enough to spread, stirring occasionally, about 1 hour.
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7
(Can be made 1 week ahead.
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8
Cover and refrigerate.
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9
Before using, whisk over low heat just until spreadable.)
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10
Preheat oven to 350F.
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11
Butter two 9-inch-diameter cake pans with 2-inch-high sides.
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12
Line pan bottoms with waxed paper; butter paper.
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13
Stir chocolate in top of double boiler set over simmering water until melted.
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14
Remove from over water.
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15
Sift flour, cocoa, baking soda and salt into medium bowl.
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16
Using electric mixer, beat sugar and butter in large bowl until well blended.
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17
Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl.
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18
Mix in melted chocolate and vanilla.
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19
Mix in dry ingredients alternately with buttermilk in 3 additions each.
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20
Transfer batter to prepared pans, dividing equally.
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21
Bake cakes until tester inserted into center comes out clean, about 35 minutes.
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22
Cool cakes in pans on racks 10 minutes.
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23
Cut around pan sides to loosen cakes.
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24
Turn cakes out onto racks; peel off waxed paper.
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25
Cool cakes completely.
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26
(Can be prepared 1 day ahead.
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27
Wrap tightly and store at room temperature.)
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28
Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form.
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29
Transfer 1 1/2 cups whipped cream mixture to small bowl and chill.
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30
Fold 2 cups raspberries into remaining whipped cream mixture.
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31
Cut each cake layer horizontally in half.
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32
Using large tart pan bottom as aid, transfer 1 layer to platter.
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33
Slide waxed paper strips under edges of cake.
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34
Spread 2/3 cup chocolate glaze over cake.
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35
Spread half of raspberry whipped cream over.
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36
Place second cake layer on work surface.
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37
Spread 2/3 cup glaze, then remaining raspberry cream over.
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38
Place atop first layer, using tart pan as aid.
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39
Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use).
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40
Smooth filling at edges of cake.
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41
Spread thin layer of glaze over sides of cake.
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42
Chill until glaze sets, about 10 minutes.
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43
Spread remaining glaze over sides of cake.
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44
Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake.
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45
Garnish with additional berries, if desired.
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46
Gently remove waxed paper from under cake.
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47
Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
