Instructions

CAKE

1. Adjust an oven rack to the center position and preheat oven to 350 degrees. Spray 2 8-inch cake rounds with nonstick baking spray and set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together the eggs until blended. Add sour cream and vanilla extract to the eggs and whisk together until combined and set aside.
4. In the bowl of a stand mixer, with the paddle attachment attached, mix the melted butter, and oil together on low speed. Add the cold water and continue to mix on low speed. Add all of the flour mixture and continue to mix on medium-low speed for 1 minute. Add the egg mixture and mix for another minute until blended. Scrape down the sides of the bowl as necessary. Divide batter into the prepared cake pans evenly.
5. Bake cakes for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool the cakes in their pans on wire racks for about 15 minutes.
6. Invert cakes onto wire racks and let cool completely.

FILLING

1. Puree thawed berries in a blender or food processor until smooth. Over a bowl, pour raspberry puree over a sieve to remove the seeds. The puree will be thick. Use a spoon to stir and press the puree through the sieve. Place raspberry puree in a saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for a 2-3 hours in the refrigerator until ready to use.

WHIPPED GANACHE

1. Place chocolate in the bowl of a stand mixer.
2. In a medium saucepan, bring the heavy cream to a gentle boil over medium-high heat. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until the chocolate is melted and smooth. Whisk in the Chambord. Cover the surface of the ganache with plastic wrap and refrigerate until firm enough to whip, at least 6 hours
3. With the whisk attachment attached to a stand mixer, beat the ganache on medium-high speed, until medium peaks form and is firm enough to spread, about 1 minute.

ASSEMBLE

1. Cut each layer of cake horizontally creating 4 thin layers of cake. Place one layer on an 8-inch cake round on a cake turntable. Fit a piping bag with a plain round tip or coupler and fill with about 1 1/2 cups Whipped Ganache Frosting and pipe a frosting dam around the edge of the cake. With an offset cake spatula, spread about 1/2 cup raspberry filling on top, spreading out in an even layer until it meets the frosting dam. Place another cake layer on top and repeat with the second and third cake layers.
   Top with the last cake layer and spread light coating of Whipped Chocolate Ganache Frosting over the top and sides of the cake, creating a crumb coat. Once the crumb coat is applied, chill in the refrigerator for 30 minutes.
   
2. While the cake is chilling, line an 8-inch round acrylic disc with parchment paper, attaching the paper with a bit of frosting. Apply a heaping amount of frosting on top of the chilled cake, spreading with an offset cake spatula in an even layer. You should have excess frosting hanging off the sides of the cake.
   
3. Apply the lined acrylic disc, parchment side down, making sure the disc lines up with the bottom cake board. Once the disc is lined up, gently press the disc to adhere to the cake. Apply frosting to the sides of the cake making sure the entire bottom cake board is covered. Smooth with an icing scraper, rotating the turntable and filling in any gaps with more frosting as needed. Chill the cake for 15 to 20 minutes in the freezer, or 30 to 40 minutes in the refrigerator before removing the disc.
   
4. Carefully remove the disc by inserting the cake spatula under the disc, and over the parchment paper. Gently rotate the turntable until the disc releases. Carefully peel off the parchment paper from the cake. Apply additional frosting to any gaps if needed and smooth out. Clean up the edges of the cake with a toothpick if needed.
   
5. Place remaining frosting in a piping bag fitted with Ateco piping tip #827. Chill the cake in the refrigerator while you prepare the Chocolate Drip.
   

CHOCOLATE DRIP

1. Place chocolate in a medium heat proof bowl.
   
2. In a small saucepan, bring cream and butter to a simmer over medium heat. Pour hot cream mixture over the chocolate and stir until melted. Let cool for 5 minutes before using.
   
3. With a spoon or squeeze bottle, strategically place the first layer of Chocolate Drips on the side of the cake. Pour some of the Chocolate Drip in the center of the cake and spread out until it meets the chocolate drips. Chill the cake for 30 minutes. You can add a second layer of drip, but this is optional.
   
4. Before piping swirls on top of the cake make sure the chocolate drip has set. Once the drip has set, pipe 8 large frosting swirls on top of the cake. Top each swirl with a fresh raspberry and serve.