For the raspberry filling:
12 oz frozen raspberries, thawed
1 1/2 T cornstarch
2 T lemon juice
1/3 cup (66g) sugar

For the cake:
1 3/4 cups (228 g) gluten free flour
2 cups (400g) sugar
3/4 cup (85 g) cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup (240ml) milk of choice
1/2 cup (120ml) vegetable oil
1 1/2 teaspoon vanilla extract
2 eggs
1 cup (240ml) hot water

For the chocolate frosting:
1 1/2 cups butter
12 oz chocolate chips, melted
5 T cocoa powder
6 cups (690g) powdered sugar
1/2 teaspoon salt
10-12 T milk of choice

For the chocolate ganache:
9 oz chocolate chips
3/4 cups milk of choice

For the raspberry filling:
1. Thaw raspberries if frozen.
2. Add raspberries to blender or food processor and puree until smooth.
3. Strain mixture through fine mesh sieve to remove seeds if desired.
4. Add mixture to medium saucepan.
5. Add in sugar and cornstarch.
6. Stirring consistently, cook mixture over medium heat until mixture is
thick and boiling. Allow mixture to boil for 1 minute, then remove from
heat. Refrigerate and allow mixture to cool completely.

For the cake:
1. Preheat oven to 350° F. Line three 9” cake pans with parchment paper and spray with cooking spray.
2. Add milk, oil, vanilla and eggs to large mixing bowl. Stir well to combine.
3. Stir in sugar.
4. Sift in flour, cocoa, baking powder, baking soda, and salt. Mix to combine.
5. Slowly add hot water and mix until well combined.
6. Divide batter evenly between 3 pans.
7. Bake for 18 minutes at 350° F or until toothpick inserted into the center of the cake comes out clean.
8. Let cakes cool for a few minutes in the pan, then invert cakes onto a cooling rack to finish cooling completely.

For the chocolate frosting:
1. Add butter to large mixing bowl and beat.
2. Add the melted chocolate chips and beat until well combined.
3. Beat in cocoa powder.
4. Add half of the powdered sugar and half of the milk and mix until well combined.
5. Add remaining powdered sugar and milk as needed until desired consistency is reached.

For the chocolate ganache:
1. Heat up milk until hot.
2. Pour over chocolate chips and stir until melted and smooth.  Set aside.

Assembly:
(For a 3 layer cake)
1. Place first cake layer on cake stand.
2. Pipe a dam around the outside of the cake layer with the chocolate frosting.
3. Spread thin layer of chocolate ganache on top of the cake in the center of the dam.
4. Spoon half of the raspberry filling over the ganache and spread in an even layer.
5. Top with second cake layer.
6. Repeat steps 2, 3 and 4.
7. Top with final cake layer.
8. Spread frosting all over top and sides of the cake.
9. Decorate as desired.
10. Keep refrigerated until ready to serve.
11. Enjoy!

(This recipe was intended to be a 3 layer cake. However, one of my cake layers fell while removing it from the oven. I decided to crumble up the cake and made cake pops that I used to decorate the top so the video only shows a 2 layer cake. Even I make mistakes while baking!).