Instructions:
1. Prepare the Cake:
• Preheat oven to 180°C (350°F). Grease and flour two 20 cm (8 inch) round cake pans.
• In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add the eggs, milk, oil, and vanilla. Beat on medium speed until fully combined.
• Slowly add hot water or coffee, mixing on low speed until smooth.
• Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Chocolate Filling:
• Heat the cream until hot but not boiling.
• Pour over the chopped chocolate and let sit for 2 minutes.
• Add the butter and stir until smooth and glossy.
• Refrigerate for 15–20 minutes until slightly thickened.
3. Prepare the Chocolate Cream Topping:
• Beat cream with powdered sugar until semi-firm.
• Slowly add the melted chocolate in a thin stream, continuing to beat until fully incorporated.
• Chill until ready to use.
4. Prepare the Chocolate Whipped Cream:
• Whip cream, cocoa powder, powdered sugar, and vanilla until firm peaks form.
• Refrigerate until needed.
Assembling the Cake:
1 Place one cake layer on a serving plate or cake board. Spread the chocolate filling evenly over the top.
2 Add the second cake layer and cover the entire cake with the chocolate cream topping.
3 If making a three-layer cake, add the third layer and repeat the coating process.
4 Decorate the top with chocolate whipped cream, raspberries, and chocolate chips or curls for an elegant finish.
