There are other cakes out there that are easier to "deal with" and just as tasty, but if you want to give this cake a try here are a few things that I learned. 1) When whipping your egg whites add your sugar at the very end. Your whites will form the soft peaks better when there is no sugar. 2) Frost the top of your top layer before assembling. The raspberry filling oozes out - EVERYWHERE. 3) If you want A LOT of raspberry filling (like I did) I found out that by making three layers I could make holes in the middle layer by using a small biscuit cutter (about the size of a quarter). The holes held the filling and the "leftovers" make great bite-size cakes. 4) Make extra frosting. Because of the egg white/meringue added to the batter the cake is crumbly (not dry)therefore making the cake very hard to frost. With the frosting in liquid form spoon/pour small amount on the cake - spreading gently. You want the frosting to absorb into the cake - you'll have an ugly 1st layer. Allow the frosting to cool; on the cake and the remaining amount in the bowl (do not put the frosting in the fridge it gets too hard). Once the frosting no longer drips off your frosting apparatus you are ready for layer two. HOPE THIS HELPS!

For the cake batter, I used only 4 squares of unsweetened chocolate, and 8 squares of semi-sweet chocolate, because I was worried it would taste too bitter otherwise. It turned out great! The perfect balance of "dark" and sweet flavour. The layers were a little delicate when I took them out of their pans after they cooled, and the top layer cracked in 3 places (which was covered-up with the berries after it was iced!) The icing was still runny after being left at room temperature for about an hour, so it dripped down the sides of the cake a bit. But after refrigeration, it still looked pretty and smoothed out on top, despite the messy edges. I used canned raspberry pie filling (E.D. Smith) between the cake layers, and decorated the top with fresh rasperries, blackberries, and white chocolate (Baker's). It was a huge hit! Everyone loved it. :)

I followed the directions exactly, and it was enjoyed by all (household members then coworkers when I needed it be gone so I would not eat it all). Next time I might try making it into three layers instead of two and doubling up on the rasberry filling.

I made this for my brothers birthday Jan 30, 2008. I would not consider myself a "baker" or a "chef" however I tried this recipe, personally I was very thankful to have everyone's advise regarding the recipe. I followed the tips about baking time to be 10 less than recommended, I doubled the Raspberry's for the filling. The cake a a SMASH HIT!!! It did however take at least 2 hours because I went step by step. You can multitask with the melting of the chocolate over the double boiler..that will save some time. For my first time out of the gate...I have the bug.This recipe set the bar a bit high however now that I know I can create something this delictable, I want to experiment. Thank you all for taking the time to let us know your little tips!!! My own little tip (because I fell in love with the picture on the front..I used a frosting tip bag with home made whip cream....it was so easy and beautiful to look at)

This was a fantastic, rich, gooey cake that had every chocolate lover happy. I made this cake for a friend's birthday and now everyone wants me to make their cakes from now on. Thanks for the recipe! DELICIOUS! **If you don't like dark chocolate, I would suggest using more of the semi-sweet to milk-chocolate squares instead. It was a little too rich for me, but everyone else loved it. Also, I used buttercream frosting instead of the frosting listed. It gave me more room for creativity and evened out the bitterness in the chocolate. For the raspberry filling, I cooked it with raspberry liquor, doubled the raspberries, raspberry preserves (seedless), and a little cornstarch to make it more of a gel. I filled the cake and then used the rest for the the top.

I made this for my husband's birthday, he loved it. I used a lot more raspberries than in the recipe and I layered them in the middle. Yum!

This cake was delicious. I over folded the egg whites into the batter (which is totally my fault, and often a problem I have), but it just made the cake come out really fudgy instead of fluffy. It was wonderful and no one realized I made a mistake.

Just right for a chocolate fix. Addictly delightful.

This recipe was amazing! I made it for family and they all loved it. I didn't change a thing about it--it was VERY rich, just how I like it. If I were to change anything, I might add more raspberry filling next time, but it was great! :)

I made it for all the girls at my work and everyone loved it!! They all agreed if you don't like dark chocolate, you won't like this cake. More for the rest of us!! I took it out 10 minutes early so it was nice and moist, I also added more raspberries and preserves for the filling. Definitely will make it again!!

This is an excellent recipe. That is given that you are not a working mom like me, because it took a loooooong time!

WONDERFUL!!!

I'll admit, I did not use this cake recipe. I used "One Bowl Chocolate Cake III" recipe instead. I did use the raspberry filling and the frosting recipe though, and both of those went great with the One Bowl Chocolate Cake III that I made.

A little to thick for me. It was better the next day after it sat in the fridge overnight. I wouldn't make it again.

I made this cake for my boyfriend's birthday and it turned out just WONDERFUL! I followed the recipe for the cake exactly and I did not have any problems mixing the ingredients, unlike other reviewers. The baking time, however should be reduced by at least 10 minutes. And for the filling I took the advice of another reviewer and cooked the raspberries with some raspberry liquor and cornstarch and I even drizzeled some liquor on the cake before filling it. The frosting was so easy to make and turned out to have the perfect consistency. I garnished the cake with freshly made whipped cream and fresh raspberries and it looked just beautiful. We kept the cake in the fridge for almost a week (there is only the two of us and it is a lot of cake for only two people) and it just got better every day! Yum yum yum. Thanks for the recipe!

This cake was wonderful!! I wanted to bake something special for my family one night and this seemed to be a perfect recipe - but not too challenging. I baked the cake 10 mins less as others said and found it was very fugdy. It seems to be a nice special occasion cake and I would definitely make it again. Great recipe!!! I highly recommend it. Plus, I really impressed my parents with this chocolatey cake.