Very Chocolate Torte with Raspberry Cream

Ingredients
2 packages chocolate cake mix
frosting
2 cups semisweet chocolate chips
12 cup butter cubed
1 cup sour cream
412 cups confectioners sugar
raspberry filling
12 cup heavy whipping cream
14 cup red raspberry preserves
112 teaspoons sugar
1 teaspoon raspberry liqueur
decorations
2 ounces white baking chocolate chopped
Chocolate curls and fresh raspberries
Directions
Prepare and bake cake mixes according to package directions using four 9in. round baking pans.

 
For frosting in a small heavy saucepan melt chocolate chips and butter over low heat stir until smooth. Transfer to a large bowl cool 5 minutes. Stir in sour cream. Gradually beat in confectioners sugar until smooth.

For filling in a small bowl beat cream until it begins to thicken. Add preserves sugar and liqueur beat until stiff peaks form.
Save one cake layer for another use. Using a long serrated knife cut each remaining cake layer horizontally in half. Place one layer on a serving plate spread with about 13 cup filling. Top with another cake layer spread with 12 cup frosting. Repeat layers. Top with another cake layer remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting.
Melt white chocolate in a microwave stir until smooth. Place mixture in a resealable plastic bag cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving top with chocolate curls and raspberries.