Name: Chocolate-Raspberry Layer Cake
Yield: 10 to 12 Servings
Ingredients: Nonstick vegetable oil spray; 2 cups unbleached all purpose flour; 1 3/4 cups sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup water; 3/4 cup buttermilk; 3/4 cup vegetable oil; 3 large eggs; 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 2 1/4t cups heavy whipping cream; 6 tablespoons seedless raspberry jam, stirred to loosen, divided; 2 6-ounce containers fresh raspberries; Powdered sugar

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