Directions

• Line three 9-in. round baking pans with waxed paper; grease and flour
• the pans and paper. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Beat in
• vanilla. Combine the flour, cocoa, baking soda, salt and baking
• powder; add to the creamed mixture alternately with milk, beating
• well after each addition.
• Transfer to prepared pans. Bake at 350° for 20-25 minutes or
• until a toothpick inserted near the center comes out clean. Cool for
• 10 minutes before removing from pans to wire racks to cool
• completely.
• For frosting, in a small heavy saucepan, melt chips and butter over
• low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour
• cream. Gradually beat in confectioners' sugar until smooth.
• For filling, in a small bowl, beat cream until it begins to thicken.
• Add the preserves, sugar and liqueur; beat until stiff peaks form.
• Cut each cake horizontally into two layers. Place bottom layer on a
• serving plate; spread with 1/2 cup filling. Top with another cake
• layer and spread with 1/2 cup frosting. Repeat layers. Top with
• another cake layer, 1/2 cup filling and remaining cake layer. Spread
• remaining frosting over top and sides of cake.
• For drizzle, place chips and butter in a small bowl. In a small
• saucepan, bring cream just to a boil. Pour over chocolate; whisk
• until smooth. Place mixture in a heavy-duty resealable plastic bag;
• cut a small hole in a corner of bag. Pipe a lattice design over top
• of cake, allowing some drizzle to drape down the sides. Decorate
• with chocolate curls and raspberries as desired. Refrigerate
• leftovers. Yield: 16 servings.