Chocolate Raspberry Cake

• 2 cups sugar
• 1 cup 2% milk
• 1 cup strong brewed coffee
• 1 cup canola oil
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon instant coffee granules
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup seedless raspberry jam
• 9 ounces bittersweet chocolate, chopped
• 1-1/2 cups butter, softened
• 3 cups marshmallow creme
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh raspberries and chocolate curls

1. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
2. Pour into two greased and floured 9-in. baking pans. Bake at 325u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended.
4. For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth.
5. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

sugar, milk, coffee, canola oil, eggs, vanilla, flour, baking cocoa, coffee granules, baking soda, baking powder, salt, butter, sugar, seedless raspberry jam, bittersweet chocolate, butter, marshmallow creme, sugar, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-raspberry-cake/ (may not work)