Chocolate Raspberry Cake

Direction :

Preheat oven; prep pans; whisk dry ingredients:
Cake: Preheat oven to 350°F. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
Beat butter with sugar:
In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes.
Add eggs one at a time:
Add eggs, one at a time, beating well after each addition. Beat in liqueur.
Add flour mixture and buttermilk in batches; add chocolate:
Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
Divide batter among pans; bake:
Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes.
Let cool 10 minutes:
Let cakes cool in pans on a wire rack 10 minutes.
Invert cakes; let cool completely:
Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes.
Trim tops of cakes:
With a serrated knife, trim tops of cakes so they're level.
Combine half of berries, the sugar, salt, and lemon juice; boil:
Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes.
Cook until thickened; cool:
Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes.
Stir in 2 cups raspberries:
Stir in 2 cups raspberries, reserving remainder.
Spread on half of filling:
Spread half of filling over one cake.
Add second layer; spread with remaining filling:
Top with second layer; spread remaining filling over top.
Top with with final layer; refrigerate:
Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight.
Sift together sugar, cocoa, and salt:
Frosting: While cake is chilling, sift together sugar, cocoa, and salt in a medium bowl.
Beat cream cheese with butter:
Beat cream cheese with butter in a large bowl on medium-high speed until smooth.
Gradually beat in cocoa mixture:
Reduce speed to medium-low; gradually add cocoa mixture and beat until combined.
Beat in chocolate:
Beat in chocolate in a slow, steady stream.
Add creme fraiche:
Add creme fraiche; beat until combined.
Frost cake:
Spread frosting over top and sides of cake.
Top with raspberries:
Garnish with remaining raspberries.