Chocolate Cake

1. Preheat the oven to 180C/350F and line the base of three 6-inch cake tins
2. Combine the milk and vinegar in a small bowl, set aside
3. Meanwhile combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl, whisk to combine
4. Add the eggs, oil, and soured milk, mix until combined
5. Add the boiling water and mix until just combined
6. Pour into the lined tins and bake for 35 mins, or until an inserted toothpick comes out clean
7. Cool completely

Chocolate Cream Cheese Frosting

1. Melt the chocolate over a double boiler or in a microwave, cool to room temperature
2. In the bowl of a stand mixer, or with an electric mixer beat the cream cheese and sugar together until smooth
3. Add the thickened cream and continue beating until a thick and fluffy consistency
4. Add the melted chocolate and whip until smooth
5. Transfer the frosting to a piping bag fitted with a large round tip

Assembly

1. Unmould the chocolate cakes and trim the tops to create three even layers
2. Starting with one layer of cake spread over a layer of cream cheese frosting followed by a layer of raspberry jam
3. Top with a layer of cake and repeat 
4. Top the cake with the remaining frosting and decorate with chocolate eggs, fresh raspberries and dollops of raspberry jam
5. Reserve in the fridge until consumption