Pre-heat oven to 350 degrees.

Coat two 9-inch round cake pans with nonstick spray or Wilton's Bake Easy. Line the bottoms of pans with parchment paper rounds and spray them, as well.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Form a well in the center.

In a separate medium-sized bowl, whisk together water, buttermilk, oil, and eggs.

Pour wet ingredients into the well created in dry ingredients and whisk until just combined.

Divide cake batter between two prepared pans.

Bake cakes at 350 degrees for about 30 minutes, until tester or toothpick inserted into cake's center comes out clean.

Cool cakes completely in pans on cooling racks.

Place raspberries in a blender or food processor and process until liquid is formed.

Put mixture in a sieve placed over a bowl and press with the back of a wooden spoon to push raspberry juice into a bowl. The seeds will be left behind.

In a medium-sized saucepan add puréed raspberries, sugar, lemon juice, cornstarch, and water and whisk until well combined. Bring to a boil and continue stirring to thicken the mixture.

Lightly beat egg yolks in a separate medium-sized bowl. Slowly pour about half of the raspberry mixture into the egg yolks and whisk to combine. Then, transfer the whole mixture back into the saucepan.

Return to a boil and continue to cook for 1-2 minutes until mixture thickens and coats the back of a wooden spoon.

Remove saucepan from heat and whisk in butter.

Pour into a bowl or mason jar and refrigerate until chilled.

Place chocolate in a medium-sized bowl.

In a large heavy saucepan, bring cream to a gentle boil and pour over the chocolate.

Let mixture stand for about 30 seconds, before stirring well.

Let mixture stand for about 15 minutes so that all chocolate is melted and then stir until the mixture is well combined.

Let cool and add pinch of salt.

Cover bowl and refrigerate for at least 4 hours, or until completely chilled.

When mixture is cooled and you're ready to use, whip the cream in a stand mixer or in a bowl with a hand mixer, until it lightens up and can hold a shape.

Refrigerate until ready to use.

In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until pale in color.

With the mixer remaining on low speed, add about a third of the powdered sugar and mix until incorporated.

Continue with remaining sugar, about a cup at a time, mixing to incorporate each time.

Add vanilla. Mix in milk 1 T at a time, until desired consistency is reached.

Divide frosting into three bowls and color each a different shade of pink (or whatever color you choose). Make a little extra of the medium shade for the cake's base frosting layer.

Assembly:

Place first layer on cake stand on cardboard round for easy lifting.

Smooth a layer of raspberry curd over the top, followed by a layer of chocolate whipped cream.

Top with second cake round.

Frost the cake with a thin, smooth layer of the medium shade frosting.

Starting at the bottom of the cake, using the darkest shade, pipe two dots slightly larger than the width of a 9 inch angled spatula. With the tip of the spatula, press down firmly into one of the dots and smear the frosting to the right. Repeat with the second dot.

Pipe two more dots at the end of the first smears and smear these dots as well.

Continue, all the way around the cake. When you get to the last dot in a row, smear it as far as possible without disturbing the next dot. Pull the spatula away from the cake and, using the tip, manipulate the frosting into any spaces around original dot.

Once the first rows are completed, repeat with the medium pink color, followed by the darkest pink color. Continue all the way up the cake.

Once you get to the top of the cake, pipe and smear dots in a circle around the edge, continuing as you move into the center of the cake.