Introduction: The Perfect Chocolate Cake. Often times, cakes are only appealing to the eye. The taste is usually too sweet and/or dry. I decided to develop my version of the perfect chocolate cake. The perfect cake is moist, has both dark and milk chocolate, with berries and whip cream. It not only tastes great the first day but is even more delicious the next day.
 Step 1: INGREDIENTS. FROSTING
4 cup Heavy cream
24oz Semisweet Chocolate
2/3 cup Butter
2 tablespoon Vanilla
CAKE
 2 1/4 cup Flour
1 1/2 teaspoon  Baking Soda
1 teaspoon salt
1 1/4 teaspoon Baking Powder
4oz  Bittersweet Chocolate
3/4 cup Butter
1 1/2  cup  Sugar
3 eggs
1 teaspoon Vanilla
3/4 cup Milk 
FILLINGS
Raspberries 
Fresh strawberries
1-2 tablespoon Sugar
2 cup Heavy cream whip
Vanilla and Powder sugar
 Step 2: CAKE. Preheat an oven to 350F. Butter three 9-inch cake pans. First mix all dry ingredients in medium bowl,flour, baking soda, salt and baking powder. Set aside.
In the top pan of double boiler of a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate stirring until smooth. Remove from the heat and let cool to room temperature.
In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed and add flour and milk in small alternate batches. 
Divide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool int the pans for 15 minutes, then invert the cakes onto the racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.
 Step 3: FROSTING. In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in  the refrigerator and stir every 15 minutes. 
 Check every 5 minutes near this  point for a spreadable  consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.) Step 4: FILLINGS. Pre chill bowl and hand whisk(if you don't have a mixer). In mixer, or with a chill whisk; whip the heavy cream until it becomes whip cream. Add 1-2 tablespoon of powder sugar or 1/2 teaspoon of vanilla to add a little flavor if you prefer. Put cut strawberries and 1 teaspoon of sugar in saucepan over low heat. Heat 3-5 minutes. If your using frozen raspberries, drain well and set aside.
 Step 5: LAYERING AND FROSTING CAKE. To frost the cake, place 1 cake layer, flat side up onto a cake plate. Spread the top with frosting and raspberries. Place second cake layer on top of first layer. Spread frosting on top. Add strawberries then whip cream. Place last cake layer on top of whip cream and quickly frost the whole cake with the rest of the frosting.
Refrigerate the cake for at least an hour before enjoying.