Step 1

Preheat oven to 350 degrees. For the cake, into a bowl, mix flour, sugar, cocoa powder, baking soda, and salt with a fork (making sure mixture is blended well). Add water, vanilla, oil, and vinegar, and mix together well.

Step 2

Split mixture in half, and transfer to two heart-shaped cake pans. Place in oven and bake approximately 25 minutes, or until a knife comes out clean. Cool both cakes on a rack (approximately 2 hours).

Step 3

For the fondant, into a bowl, cream together butter, cocoa, and milk. Stir in sugar until stiff. Cover one cake with fondant and place the other cake on top.

Step 4

For the glaze, into a small saucepan, bring sugar, butter, milk, and cocoa to a boil. Stir frequently, then reduce the heat to a simmer for two minutes, stirring constantly. Remove from heat, and stir for another five minutes.

Step 5

Add vanilla, stir, and pour mixture onto the cake. The glaze dries quickly, so spread it immediately and then add raspberries. Let cool for 1 hour before serving.