Dark Chocolate Cake With A Raspberry Filling - cooking recipe

Ingredients

Batter
1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Filling
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
Frosting
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar

Preparation

Batter: Preheat oven to 350\u00b0F.
Grease 2 9-inch cake pans, set side.
In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
Stir in the eggs, 1 at a time until they are all incorporated.
Stir in the chocolate.
Stir in the salt and oil.
Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
Stir in the last 1 1/4 cup on flour and the baking powder.
Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
Let cake cool for a while, then spread the frosting on the top and sides.
To garnish you can place raspberries on the top and around then cake.