CAKE

• Preheat the oven to 350°F
• Grease and line your 3 ½”x 2 ¼” x 1” cake molds and set aside. I recommend you leave a lip of parchment paper sticking out of each tin, to make it easy to lift each cake out after they’re baked
• In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt on low speed. Make sure to sift your dry ingredients!
• Add the eggs, half-and-half, oil, and vanilla, and beat on medium speed for 2 minutes. Carefully, pour in the boiling water, stir with a spatula to gently incorporate, and then mix on low briefly until fully combined.
• Fill each cake tin halfway with batter
• Bake 10-12 minutes, until a toothpick comes out clean. Cool in pan for 12 minutes and then lift out each cake by the parchment paper “handles,” remove the parchment paper, and place on a wire rack to cool completely

GLAZE

• Combine the raspberries, cornstarch, and lemon juice in a saucepan. Cook over low heat, until the juices start to release. Stir occasionally, smashing the berries against the side to break them up. Once it starts to thicken, pull off the heat, and give a few pulses with an immersion blender
• Press the raspberry mixture through a fine mesh strainer and allow the mixture to cool slightly
• Whisk the butter, powdered sugar, and raspberry mixture together until combined
• Spoon your glaze over your cooled cakes and allow to sit at room temperature for a few hours, until the glaze has completely set and is “dry” to touch