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
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Batter: Preheat oven to 350°F. 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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Premium French chocolate — ganache, truffles, professional pastry
Argentinian milk caramel — alfajores, churros, ice cream, filling
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work