Instructions

TO MAKE CAKE LAYERS

1. Preheat the oven to 325°F. Lightly grease two 8" round pans at least 2” deep; four 8" round pans at least 1 1/2” deep; or three 9" round pans. If you have parchment rounds, line the pans with parchment, and grease the parchment
2. Whisk together the flour and remaining dry ingredients in a large mixing bowl, or combine thoroughly using a stand mixer equipped with the whisk or beater attachment.
3. Combine the oil, buttermilk or yogurt, boiling water and vanilla in a medium bowl or large measuring cup. Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.
4. Beat in the eggs one at a time. Mix on medium speed for another minute, or until smooth.
5. Divide the batter among the prepared pans. Bake 25 to 30 minutes for three 9" pans until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs.
6. Remove from the oven and place on a rack to cool for 15 minutes. Run a table knife around the edge of each pan to free the crust, and turn the cakes onto the rack to cool completely. While the cake layers are cooling, make the filling.

To Make Cream Cheese Filling

1. Cream together softened Cream Cheese and Butter in a mixing bowl until blended
2. Add confectionery sugar and vanilla and beat until a spreadable consistency

To Make Chocolate Frosting

1. Add cocoa to a large bowl or bowl of a stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and coffee extract if using and combine well.

To Assemble Cake

1. Place the first layer on a serving plate (line the edges with strips of waxed or parchment paper to keep the plate clean), and spread it with one-third of the cream cheese frosting. Cut 1/2 pint of raspberries in half lengthwise (rather than around the circumference), and place them over the filling, covering its entire surface. Repeat until all the layers are stacked.(You will have frosting left)
2. Once the layers are assembled with filling and raspberries, place the cake in the refrigerator or freezer for at least 30 minutes to firm it up.
3. Frost the sides of the cake with the chocolate frosting. You can frost about an inch of the top as well.
4. After the entire sides are coated, add the remainder of the cream cheese frosting to a piping bag and pipe the top of the cake, leaving the small banner of chocolate frosting if desired.
5. Pipe any leftover chocolate frosting to the top for decoration,