Preheat oven to 350°F.

Grease 2 9-inch cake pans, set side.

In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.

In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.

Stir in the eggs, 1 at a time until they are all incorporated.

Stir in the chocolate.

Stir in the salt and oil.

Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.

Stir in the last 1 1/4 cup on flour and the baking powder.

Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.

In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.

Frosting:

In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.

When the cake is done, remove it from the oven and let sit for 5 minutes.

Loosen the edges with a knife, and turn them out onto a cooling rack(to cool completely.

When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.

Let cake cool for a while, then spread the frosting on the top and sides.

To garnish you can place raspberries on the top and around then cake.