Chocolate Raspberry Cake

This is a wet chocolate cake formula, it's anything but a 3 layer cake with 2 layers of raspberry cream filling and finished off with a chocolate raspberry spread cream icing. It is safe to say that you are salivating yet? 

To make this cake utilize your #1 chocolate cake formula or for the unpracticed cook simply utilize 2 dull chocolate cake blends. 

Blend in with 

8 medium eggs 

2 cups cold water 

2/3 cup oil 

Blend on medium speed until all around mixed, scratch bowl, blend for 1 more moment. 

Empty in equivalent bits into 3 (10×2 inch preparing dish). 

Heat at 350 degree preheated stove for roughly 30 to 40 minutes or until done. Cool on rack, eliminate from container, level cakes by removing adjusted tops. 

Buy a decent productive raspberry cake filling (H&H) is the awesome, around 1 pound of filling in a bowl and add whip cream to it (whip the cream first) presently overlay them together until you arrive at the ideal flavor and thickness (don't make it excessively dainty). 

Utilize any chocolate spread cream formula that you like and add to the icing (dark raspberry remove) until you arrive at the ideal flavor (in the event that you make the icing too meager simply add some more 10x sugar). 

On the base layer put a dam of icing around the edge and your filling in the middle and smooth to even out, rehash for second and third layer, enliven as in picture, utilize shaved chocolate or chocolate jimmies in focus of the top.