Black Satin Raspberry Frosting       

Ingredients:
20 ounces semisweet chocolate, coarsely chopped
1 1/4 tablespoons unsalted butter, softened
1/4 cup black raspberry liqueur, such as Chambord
4 teaspoons vanilla extract

Directions:
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny.

Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes.

Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

Put the milk, butter, black raspberry liqueur and vanilla in a food processor fitted with the metal chopping blade.
Add the melted chocolate. Cover for 20 to 30 seconds, until the frosting is thick and creamy.
Use the frosting immediately.

Reserve 1 cup of the frosting for piping on top of the cake. Use the remaining frosting to fill and frost the cake.