This recipe began life as something jotted down while watching Ciao Italia with Mary Ann Esposito. It then took on a life of its own, as it transformed into a luscious pairing of two of my favorite things in all of life: Chocolate and Raspberries. This recipe is simply sinfully delicious! You can change things up by replacing the Chambord with an orange liqueur or simply orange juice, and then using orange marmalade between the layers. For a simpler cake appropriate for tea-time, serve sprinkled with confectioner's sugar. Scrumptious!