• 4                 pkg (6 oz each) fresh raspberries(6 cups)
• 3/4              cup plus 2 tbsp sugar
• Pinch          of salt
• 2                 tsp fresh lemon juice
•                   Chocolate Frosting(recipe follows)

1. Preheat oven to 350 degrees.
2. Light grease 3 8 by 2 inch round cake pans with cooking spray.  Line bottom with parchment paper.
3. In a large bowl, whisk together flour, cocoa, baking powder and salt.  
4. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in liqueur.
7. Reduce speed to low and add flour mixture in 3 batches, alternating with buttermilk in two batches.  Beat to combine, scraping down sides of the bowl as needed.
8. Beat in melted chocolate.
9. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.  
10. Bake rotating pans halfway through front to back and top to bottom, until a tester inserted in centre comes out clean, about 25 minutes.
11. Let cakes cool in pans on a wire rack 10 minutes.
12. Run a small knife around edges then invert onto rack.  Remove parchment and let cool completely, about 25 minutes.
13. With a serrated knife, trim tops of cakes so they are level.

Filling

1. While cakes are baking, stir together 3 cups raspberry, sugar, salt and lemon juice in a medium saucepan.
2. Cook over high heat, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes.
3. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more.(you should have 1-1/3 cups).
4. Let cool 30 minutes.  
5. Stir in 2 cups raspberries, reserving remainder.

1. Spread half of the filling over one cake.  
2. Top with the second layer; spread remaining filling over top.
3. Top with final layer, cut-side down.
4. Refrigerate covered, at least 1 hour and up to overnight.
5. Spread frosting over top and sides of cake.
6. Garnish with remaining raspberries.