Chocolate Velvet Cake with Dessert Sauces

Very dense and rich chocolate cake, served with two sauces - white chocolate and raspberry. This was sublime! Perfect texture on the cake, melt-in-your-mouth delicate texture, and a pure chocolate flavor. The two sauces served as a nice counterpoint. I think I like the sauce better than frosting, especially the raspberry one.

Note - the instructions say to beat eggs and sugar till they appear lemon colored. I was not sure what that really meant, but after about 1 1/2 minutes, the mixture became much lighter, and the color a milkier yellow, and I stopped there.

The raspberry sauce specifies grinding the thawed raspberries in a blender and then sieving out the seeds. I found it easy enough to go straight to the sieve. Took me about 10 minutes, but the result was worth it.

This is the first cake to celebrate 12 daughter's transition to 13 daughter! She was very pleased with it.