Dark Chocolate Cake with Raspberry Whipped Cream

2 cups heavy whipped cream
1 cup powdered sugar
4 tbsps. raspberry juice (I thawed a bag of frozen raspberries and strained the juice from them. It took about 1 1/2 cups of frozen raspberries to get the needed juice. Use the pulp for something else.)

In a stand mixer, combine all dry ingredients.
In a separate bowl, combine buttermilk, oil, vanilla, and the eggs. Mix well.
Add this wet mixture to the dry ingredients. Mix until smooth.
Finally, pour the boiling water into the cake batter and combine until smooth. If desired, add dark chocolate chunks to the cake batter.
Divide batter between 2 9-inch (or 3 6-inch) cake pans that have been greased and lined with wax paper.
Bake cakes at 350 degrees for 30-35 minutes or until done.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Remove the cakes from the pans.
Allow cakes to finish cooling on racks. Frost with Raspberry Whipped Cream Frosting (see below).

In a stand mixer fitted with a whisk attachment, combine whipping cream, powdered sugar, and raspberry juice.
Blend on high speed until stiff peaks form.
Use to frost cake as desired.