Chocolate Raspberry Cake

So, this is the cake I made myself for my birthday.  It was very sad because my camera broke halfway through it.  Well, I had to make the cake again when I got my new camera.  My poor family had to suffer through eating this delicious confection again.  I''m posting the finished result first so it will tempt you into making it ASAP. 

You Need:

Cake
1 c. butter, softened
2 c. sugar
4 eggs
1 t. vanilla
11/2 c. flour
2/3 c. baking cocoa

Glaze

1/4 c. boiling water
4 t. raspberry gelatin
1/4 c. raspberry preserves

Filling/Topping-- Ingredients Not Pictured

1 1/2 c. semi-sweet chocolate chips
1 pint heavy whipping cream
1 pint fresh raspberries

Grease a 15 x 10 x 1 inch baking sheet with shortening and heat the oven to 350.  In a large bowl, cream the butter and sugar.  Add in the eggs, one at a time, until well blended.  Add the vanilla, flour, and baking cocoa.  The batter will be very thick.  If you're in a hurry, try using two boxes of brownie mix.  I bet that would work.

Spread the batter into the prepared pan.

Bake at 350 for 20-25 minutes.

Run a knife around the edges of the pan to loosen, but let the cake cool completely in the pan before trying to remove.  When cooled, cut the cake into three equal pieces.  Carefully remove each piece to a cooling rack.

To prepare the glaze, put all ingredients in a small sauce pan and heat until thickened (about 5 minutes).

To prepare the topping, heat 1/2 c. cream and the chocolate chips in a small pan.

Stir over medium heat until smooth.

Pour mixture into a container and cool to room temperature in the fridge.  When the chocolate is almost cool, whip the cream until stiff peaks form.  If you like, add 1/2 c. powdered sugar to the cream to sweeten it.

Pour the cooled chocolate into the whipped cream.  Carefully fold the chocolate into the cream until well blended.

To assemble the cake, place one layer on a tray, spread 1/3 of the raspberry jam sauce on the top.

Spread about a 1/4 c, chocolate cream on top of the raspberry sauce.

Repeat with other two layers.  The cake can be placed in the freezer to let the cream set up if it gets too warm.  Once all layers are stacked, Arrange fresh raspberries on the top.

Place the chocolate cream in a Ziploc bag and cut off the tip.  Pipe the remaining cream in between the raspberries and around the cake.

Slice the cake the short way so everyone gets berries and chocolate.  Serve immediately or refrigerate until needed. 

This is a decadent cake.  It is so worth every calorie, though!!!