1.Triple Chocolate Raspberry Cake! For chocolate lovers only, this cake is berry delicious Prep time: 1.5 hours Serves 10-12Cooks note: (Raspberry extract and raspberries canbe substituted with peppermint extract and crushedcandy canes for a minty holiday twist. Raspberry jamshould not used in the peppermint version) Watch the Video

2. IngredientsFor the CakeFor the Filling 1 cup sifted flour 8 oz. imported milk chocolate 1/3 cup unsweetened cocoa powder (finely chopped) teaspoon salt cup whipping cream teaspoon baking powder 1 tablespoon light corn syrup teaspoon baking soda teaspoon raspberry extract cup (1 sticks) unsalted butter cup raspberry jam room temperatureFor the Glaze 1 cup sugar 1/3 cup packed brown sugar 8 oz. bittersweet or semisweet 1 teaspoon vanilla extract chocolate (finely chopped) 1 teaspoon raspberry extract cup (1 stick) unsalted butter 3 large eggs cut into pieces cup buttermilk 1 tablespoon light corn syrup 11/2 cup semisweet chocolate chips teaspoon raspberry extract1 basket fresh raspberries 3. Step 1 Prepare Cake Preheat oven to 350 degrees Line two 9 inch cake pans with parchment Butter and lightly dust parchment with flour Whisk first 5 (dry) ingredients together in a bowl Beat butter until light and fluffy, add sugars, then vanilla Add eggs, one at a time, beating well after each addition Beat in dry ingredients alternating with buttermilk 2-3 additions each Fold in chocolate chips Pour batter into pans Bake on rack in lowest third of oven for about 55 minutes untiltester inserted in center comes out clean 4. Step 2 - Make Filling and Glaze Make Filling:Place chocolate in medium bowlBring cream and corn syrup to simmer in small saucepanPour hot mixture over chocolateAdd extract and let stand 1 minuteWhisk until mixture is smoothLet filling stand at room temperature while cake is baking Make Glaze:Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smoothMix in extractCool glaze until lukewarm, but pourable (stirring occasionally) 5. Step 3 - Frost, Chill and ServePlace bottom half of cake, bottom side up on a cake plateSpread jam on surface, not completely to the edges (avoid dripping oversides)Spread filling on top of jamPlace top half of cake on topPour glaze over center of cake, and using a wide spatula, spread quicklyover top and sides of cakeDecorate with fresh raspberries as shownCake may be chilled prior to serving - to set filling and glaze (can bemade one day ahead) 6. For more great recipes visitwww.TheBrownLounge.com Watch the Video 7. Thanks