Bella's Dark Chocolate Raspberry Cake

According to Twilight's author Stephanie Meyer, "New Moon," chronicles the darkest period in her heroine Bella's young life. It's this teenage tragic heartbreak that provides the inspiration for our decadent desert. Think layers of gorgeous dark chocolate cake with a delicate pink raspberry filling hidden inside. Poetic, no? We think your guests will be swooning.

Ingredients

• 2 Cup Sugar
• 1 3/4 Cup Flour
• 3/4 Cup Dutch Cocoa
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Whole Eggs
• 1/2 Cup Oil
• 2 Teaspoon Vanilla Extract
• 1 Cup Fresh Raspberries
• 1 Cup Milk
• 1/2 Cup Butter
• 5 Cup Confectioners Sugar

Directions

• Combine first 6 ingredients in a large bowl, and make a well in center of mixture
• Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.
• Bake at 350 for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
• For Raspberry Filling: Process raspberries in a food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, pressing with the back of a spoon; discard seeds. Add enough milk to equal 1/2 cup. Beat butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar alternately with raspberry mixture, beginning and ending with powdered sugar. Beat at low speed until blended after each addition.
• For Chocolate Ganache: 6 tablespoons butter, softened 2 2/3 cups sifted powdered sugar 1/2 cup Dutch-process cocoa 6 tablespoons milk 1 teaspoon vanilla extract Beat butter at medium speed with an electric mixer until fluffy. Combine powdered sugar and cocoa; gradually add to butter alternately with milk and vanilla, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Tip: To prevent a white dusting on your chocolate cake layers, dust cakepans with cocoa instead of flour.

ow to Serve

Garnish with fresh raspberries.