Ingredients
2 packages chocolate cake mixFROSTING:2 cups semisweet chocolate chips1/2 cup butter, cubed1 cup sour cream4-1/2 cups confectioners’ sugarRASPBERRY FILLING:1/2 cup heavy whipping cream1/4 cup red raspberry preserves1-1/2 teaspoons sugar1 teaspoon raspberry liqueurDECORATIONS:2 ounces white baking chocolate, choppedChocolate curls and fresh raspberries
Preparation
Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans.
For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 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 preserves, sugar and liqueur; beat until stiff peaks form.
Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting.
Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.
