Instructions

CAKE

1. Step
   Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans with softened butter, dust with cocoa powder, and shake out the excess.
2. Step
   In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
3. Step
   In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks and vanilla extract, mixing until combined. Add buttermilk, sour cream, and water (or coffee), and whisk until evenly combined.
4. Step
   In a small bowl, beat the egg whites with an electric hand mixer until stiff peaks form.
5. Step
   Pour the dry ingredients into the butter mixture and mix until just combined. Gently fold in the egg whites until incorporated.
6. Step
   Divide the batter between the prepared cake pans and place them on the middle rack of the oven. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Step
   Remove the cakes from the oven and cool them on a wire rack for 10 minutes. Once cooled, carefully remove each cake from its pan and securely wrap with cling wrap. Refrigerate for at least 30 minutes or until ready to use.

ICING

1. Step
   Using an electric or stand mixer, beat the butter until smooth. Add vanilla extract and salt, mix until combined. In a separate bowl, whisk together icing sugar and cocoa powder. On low speed, add 1/3 of the sugar and cocoa mixture to the butter mixture, followed by 2 tbsp (10 mL) of whipping cream. Repeat until all ingredients have been incorporated and icing is smooth

ASSEMBLY

1. Step
   Spread the icing on top of the first cake layer, place the second cake layer on top, and ice the top. Place the third layer and continue to ice both the top and sides of the cakes. Top with raspberries and chocolate shavings.