Gateau Chocolat Framboise por Suzie1962:
Don't make a regular chocolate/Devil's food type cake, make chocolate genoise (make 3 layers).
Torte the layers and brush generously with a 50/50 mix of simple syrup and framboise (raspberry) eau de vie.
Make raspberry compote by mixing raspberries, sugar and a little lemon juice and mash up. Cook until thick and syrupy. Push through a chenoise to remove seeds. Finished compote needs to be about 1-1/2 cups.
Use 1/2 of the compote to fill the 3 torted sections of the cake (1/4 cup per layer).
Fold half of the other half of the raspberry compote into stabilized whipped cream to make raspberry mousse and use this to fill the cake.
So assembled, it is cake, compote, cake, mousse, cake, compote, cake, mousse, cake, compote, cake.
Optional: place fresh whole raspberries on the cake before filling with the mousse. Space raspberries evenly out, have at least the spaces between be as large as the berries themselves.
Make a dark chocolate ganache spiked with the framboise eau de vie and enrobe assembled cake and let set.
Decorate top of cake with large dark and white chococolate shards and fresh raspberries.
Take the remaining compote and thin with framboise eau de vie until it is a sauce consistency.
Make also a dark chocolate and a white chocolate sauce.
Flood/decorate dessert plates with the rasberry and chocolate sauces. Place slice of cake onto sauces. Garnish with fresh raspberries and mint sprig.