| | SOUR CREAM CHOCOLATE CAKE |
| 5 | oz | Unsweetened chocolate; coarsely chopped |
| 2 | c | Sifted cake flour (not self-rising) |
| 1 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 8 | tb | (1 stick) unsalted butter; slightly softened |
| 1/3 | c | Solid vegetable shortening |
| 1/2 | c | Packed light brown sugar |
| 1/4 | c | Granulated sugar; used in two separate measurements |
| 1 | tb | Vanilla extract |
| | Whole eggs plus: |
| 2 | lg | Eggs; separated (at room temperature) |
| 3/4 | c | Sour cream; at room temperature |
| 1 | c | Milk; at room temperature |
| | RASPBERRY SAUCE |
| 1 | pk | (12-ounce) frozen unsweetened raspberries |
| 2/3 | c | Granulated sugar |
| 2 | ts | Arrowroot |
| 1 | tb | Water |
| 1 | tb | Black raspberry liqueur; such as Chambord (up to 2) |
| | DARK CHOCOLATE SHAVINGS |
| 6 | oz | Chunk dark chocolate; about 3/4-inch thick |
| | BLACK SATIN RASPBERRY FROSTING: |
| 20 | oz | Semisweet chocolate; coarsely chopped |
| 1 1/4 | c | Evaporated milk |
| 6 | tb | Unsalted butter; softened |
| 1/4 | c | Black raspberry liqueur; such as Chambord |
| 4 | ts | Vanilla extract |
| | ASSEMBLY |
| 6 | tb | Seedless raspberry preserves |
| | Fresh raspberries; for garnish |
