Say Happy Birthday To Harry!
Ingredients
For the buttercream
Optional
Instructions
For the buttercream
  1. Whisk the egg white, sugar and cream of tartar together.
  2. Hold the mixture over a saucepan of simmering water and continue whisking until the mixture becomes hot.
  3. Remove the bowl from over the heat and continue whipping for four minutes until it begins to form stiff peaks.
  4. Continue gently whisking for two minutes until the mixing bowl cools.
  5. Then, turn the mixer up to high speed and fold the butter in, cube by cube.
  6. Blend in the vanilla, salt and pureed raspberries.
  7. Cover with a plastic wrap; the cream will last for two days in a fridge.
For the cake
  1. Preheat an oven to 350F.
  2. Combine the chocolate and cocoa and pour the boiling water over it.
  3. After a minute, whisk the two together.
  4. Add the sour cream and vanilla and set aside.
  5. Combine the flour, baking soda and salt.
  6. Cream the butter and sugar together with a high speed whisk.
  7. Turn the whisk down to low speed and add the oil.
  8. Turn it up to medium high and beat for three minutes and then add the eggs.
  9. Turn the mixer down to low speed and add the flour and chocolate mixture to this bowl.
  10. Divide the batter equally into three shallow cake pans.
  11. Bake in the oven for 22 to 25 minutes.
  12. Take the cakes out and allow them to cool.
  13. Lay one of the cakes on a cake plate and frost the top of it with the raspberry buttercream.
  14. Add the next cake over this and add another layer of butter cream.
  15. Add the next cake and cover the whole stack of cakes with the buttercream.