Chocolate Raspberry Layer Cake

This was my friend Joey's favorite cake, so I made one for her Birthday. A deep, rich chocolate cake and frosting, with a fabulous raspberry filling.  It has a deep, bittersweet chocolatey taste.





Here is the ORIGINAL recipe, but for Joey's cake, I cut the recipe in half, and used 2 ramekin dishes for each of the chocolate cake layers. (Coat each dish with coconut oil and sprinkle some shredded coconut in bottom of dish).

Top 1 half with the raspberry filling and sprinkle with shredded coconut. Freeze both halves for 1 -2 hours.(see above)

Using a rubber spatula, scrape around the sides of the 2nd layer (or soak in shallow warm water).

Carefully remove the layer and flip on top of raspberry filling, so you now have 2 cake layers filled with raspberry. Press into place and freeze. (see below)

To remove entire cake from dish, soak bottom of dish in warm water and work with rubber spatula. Turn upside down and flip out onto serving plate.

Using an offset spatula spread frosting on cake and top with some cacao powder, shredded coconut and fresh raspberry. (Refrigerate to set). Let sit at room temperature for a bit before serving.