Layered Dark Chocolate Cake Recipe

1. Make the Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix in eggs, milk, oil, and vanilla extract until smooth. Gradually stir in boiling water until well combined.

3. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

4. Prepare the Frosting

In a saucepan, melt the butter and chocolate chips over low heat. Remove from heat and whisk in powdered sugar, heavy cream, and vanilla extract until smooth.

5. Make the Chocolate Sauce

In a small saucepan over low heat, melt the semi-sweet chocolate and heavy cream together until smooth. Stir in vanilla extract and remove from heat.

6. Prepare the Raspberry Coulis

In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth, then strain through a fine mesh sieve to remove seeds.

7. Whip the Cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

8. Assemble the Cake

Place one layer of the cake on a serving plate. Spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Drizzle with chocolate sauce, and serve with raspberry coulis and whipped cream.