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" Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with parchment paper; grease paper. Lightly dust with cocoa, tapping out excess. Fill 4-quart saucepan with water to depth of 2 inches. Heat to simmering. In large heatproof bowl, combine chocolates, vanilla, salt, 1 1/4 cups granulated sugar, and 10 tablespoons butter. Set over simmering water. Gently stir occasionally until chocolates and butter melt. Remove from heat. While stirring, add egg yolks, 1 at a time, beating well after each addition. Gently fold in flour just until incorporated. In another large bowl, with mixer on medium-high speed, beat egg whites until frothy. Gradually add remaining 1/4 cup granulated sugar and continue beating until stiff peaks form. Gently fold egg whites into chocolate mixture one-third at a time just until incorporated. Divide batter among prepared pans. Bake 15 minutes or until cakes are set and toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Invert onto racks; remove pans. Discard parchment paper; cool completely. Place 1/2 cup raspberries in fine-mesh sieve set over small bowl. With wooden spoon, mash raspberries to extract 2 tablespoons juice; discard solids. In large bowl, with mixer on medium speed, beat cream cheese and remaining 12 tablespoons butter until smooth and fluffy. Beat in confectioners&amp;#039; sugar, then raspberry juice, until blended. If thin and runny, refrigerate 5 minutes to achieve frosting consistency. Transfer to piping bag fitted with 1/2-inch plain tip. Place 1 cake layer on cake stand. Decoratively pipe on one-third of frosting. Top with another cake layer. Repeat, piping remaining frosting on final layer. Decorate top of cake with raspberries and serve with any remaining raspberries. Refrigerate up to 1 day. Bring to room temperature before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14059/dark-chocolate-raspberry-layer-cake-recipe-ghk0212/?src=shelter_footer>