For the puree: Place the raspberries in a
blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of
puree and reserve.
For the cake: Place an oven rack in the
center of the oven. Preheat the oven to 325 degrees F. Butter and flour the
bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside. Place 1 tablespoon of the cake mix and the
chocolate chips in a small bowl. Toss until the chocolate chips are coated. In a large bowl, combine the remaining cake
mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using
an electric hand mixer, blend on low speed for 30 seconds. Increase the speed
to medium and beat for 2 minutes, scraping the bottom and sides of the bowl
with a spatula as needed. Mix in the chocolate chips. Divide the batter between
the prepared pans and bake until a cake tester inserted into the center of the
cakes comes out clean, 30 to 35 minutes. Cool the pans on a wire rack for 15 minutes.
Remove the cakes from the pans and cool completely on a wire rack, about 1
hour. For the frosting: In a large bowl, combine
the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an
electric hand mixer, beat on low speed until smooth. Increase the speed to high
and beat until light and fluffy, about 1 minute. In a small bowl, mix together 3/4 cup of the
frosting and the reserved 1/4 cup puree until smooth. To assemble the cake: Place one cake layer,
flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate
frosting over the cake layer leaving a 1/2-inch border. Place the other cake
layer on top. Frost the top and sides of the cake with the remaining chocolate
frosting. Decorate with fresh raspberries or chocolate curls. Using a damp
knife cut the cake into wedges and serve. Cake can be made 1 day in advance.
Refrigerate in an airtight plastic container. Allow the cake to stand at room
temperature for 1 hour before serving.
Cook's Note:To make chocolate curls, use a vegetable
peeler to shave the edges of a bar of room-temperature chocolate. Refrigerate
until ready to use.
-1 pound fresh strawberries, hulled and halved -1 (17.5 ounce) can coconut water -2 cups ice - 2
(1.5 fluid ounce) jiggers rum, or more to taste -1 tablespoon white sugar, or more to taste -1
teaspoon vanilla extract