My Secret Love and yes his name is Chocolate, part I of III-Homemade Raspberry Filling/Glaze

I have been searching long and hard for a truly CHOCOLATE cake. As in, the chocolate reaches taste dimensions you had not realized were even possible, and makes you wonder after one slice if you will ever be so satisfied mind/body/heart by any other food. Well, I have finally found such a recipe and after some tweaking of my own, I combined it with a raspberry filling/glaze and chocolate buttercream icing which takes this fabulous chocolate cake recipe to places its creator may not have even imagined. For the most time efficient baking, make the raspberry filling, then the cake, and then your frosting.

Homemade Raspberry Filling
inspired by Arpam, modified and improved by yours truly

Makes about 3-4 cups filling when complete, more then enough for our cake and plating decor.

Ingredients:
2 12 oz packages of frozen raspberries, NOT packed in syrup
1 1/3 cups water
1 1/2 cups white sugar
2 Tbs lemon juice
5 Tbs cornstarch dissolved in 1/2 cup water

Directions:
1. In lg or 3 qt saucepan on stove top combine raspberries, sugar, water and lemon juice.
2. Bring to a boil, watch it for boiling over!, and simmer for 15-20 minutes. Raspberries should be broken down and you should see a dark red syrup forming that smells fantastic. Be sure to stir every 2-3 minutes during this step, scraping the sides and bottom, as its easy for this to start sticking as it simmers.
3. Place fine mesh strainer over a 4 cup or similar sized bowl and strain your raspberry syrup. Occasionally you might need to dump out the seeds and solid matter that will slow this up but be sure to press out all the syrup with the back of a spoon before you do!
4. Once all of your raspberry mixture is strained and seed/pulp free you should have about 3 cups of syrup.
5. Add the syrup back to your saucepan.
6. Using a small whisk, dissolve your cornstarch into your 1/2 cup water if you haven't done so already. Be very diligent in getting out those clumps and getting an even consistency! Whisk this mixture into your saucepan with raspberry syrup.
7. Bring to a soft boil for 5 minutes. This will look nothing like water boiling as the syrup will be very thick. You will see bubbles come up but they will be smaller and take time to actually pop at the surface. Stir frequently during this point as it will want to stick to the bottom/sides of your pan. The syrup will begin to thicken.
8. Pull pan off of heat and stir occasionally till completely cool. This will take a good 2 hours or so. Be sure to remember to stir it so as it thickens so it maintains a smooth consistency. While this is cooling we will get started on our cake!

In Part II that is... :-D.