* This cake is good without the chocolate sauce (but even better with it).
* You can also cut cake into bite-sized pieces and dip into chocolate sauce.
* To dress it up a bit, cut the cake into two layers using a serrated knife. Spread the first layer with raspberry preserves followed by a layer of chocolate sauce. Top with second layer and pour chocolate glaze all over the cake.
* To freeze the cakes (with glaze or without), wrap them well in plastic wrap and in aluminum foil.