Double Dark Chocolate Cake with Raspberry Filling

Ingredients
For the cake:

• 2 cups sugar
• 1 ¾ cups all-purpose flour
• ¾ cup Hershey’s Special Dark cocoa powder [Note 1]
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water

For the Filling [Note 2]:

• 1 16 ounce package frozen raspberries, thawed
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon fresh lemon juice

For the Frosting:

• ½ cup unsalted butter
• 2/3 cup Hershey’s Special Dark cocoa powder
• 3 cups confectioners’ sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract 

Garnish:

• chocolate chips (optional) [Note 2]
• fresh raspberries (optional)

Instructions: 
1. Bake the cake.

• Preheat the oven to 350 F.  
• Grease and flour two 8 or 9-inch round baking pans. [Note 3].
• Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  
• Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  
• Pour batter into prepared pans.
• Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  
• Cool 10 minutes; remove from pans to wire racks.  
• Cool completely.

2. Make the raspberry filling [Note 4]:

• Drain raspberries, reserving liquid. 
• Add enough water to liquid to equal 1 1/4 cups. 
• In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. 
• Heat and stir until mixture boils and thickens. 
• Cool completely. Stir thawed raspberries into cooled mixture.

3. Make the frosting [Note 5].

• Melt the butter in a medium bowl.  
• Stir in the cocoa.  
• Alternately add confectioners’ sugar and milk, beating to spreading consistency.  
• Add small amount additional milk, if needed.  Stir in vanilla.

4. Assemble the cake.

• Level off both cakes using a serrated knife. 
• Place bottom cake on a cardboard cake circle.  
• Pipe a ring of the chocolate frosting around the outside edge of the cake.  Fill the area inside the ring of frosting with a thick layer of the raspberry filling.  
• Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting.  Pipe a decorative border of the chocolate frosting on top of the cake.  Fill the area inside this border with a thick layer of the raspberry filling.  Garnish with chocolate chips, fresh raspberries, and/or additional frosting if desired.

Notes:

1. You can substitute cocoa powder if you prefer.
2. In the picture, I shaved a Dove Chocolate bar with vegetable peeler.
3. I like three layers so I use three pans. Be sure to start checking after 20 minutes as the thinner layers bake faster.
4. If you add another layer, there is more than enough filling.
5. I make an extra half-batch. You'll need a little extra for the extra layer and there is never enough frosting.