Lemon Basil Pasta, Garlic Breadsticks, and Chocolate Raspberry Cake

For the cake: In a large bowl or the bowl of a stand mixer, sift together flour, sugar, and cocoa powder.

Add eggs, milk, and hot water to the dry ingredients and mix until just combined.

Pour the batter evenly into two greased and floured 9-inch round cake pans.

Bake in a preheated oven until a skewer inserted into the center comes out clean. Let cool completely.

For the raspberry filling: In a small saucepan, combine raspberries and sugar. In a small bowl, whisk together cornstarch and water to make a slurry, then add it to the saucepan.

Add lemon juice and vanilla extract. Cook over medium heat, stirring, until the mixture thickens. Set aside to cool.

For the breadstick dough: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

Stir in salt, melted butter, garlic powder, and Italian seasoning. Gradually add the flour, mixing until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

For the pasta dough: In a bowl, whisk together all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs and lemon olive oil.

Gradually incorporate the flour into the wet ingredients until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.

For the frosting: In a stand mixer, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder and mix on low until combined, then increase speed and beat until smooth.

Add the heavy cream and vanilla, and whip on high speed until light and fluffy.

Assemble the cake: Place one cooled cake layer on a stand. Spread a layer of chocolate frosting, then top with the raspberry filling. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with fresh raspberries.

Shape and bake the breadsticks: Punch down the risen dough. Divide into equal portions and roll each into a breadstick shape. Place on a parchment-lined baking sheet.

Cover the breadsticks with a damp towel and let them proof for 30 minutes. Bake in a preheated oven until golden brown.

While still warm, brush the breadsticks with melted garlic butter and sprinkle with grated Parmesan cheese and fresh parsley.

Shape and cook the pasta: Divide the rested pasta dough and roll it through a pasta machine, creating thin sheets. Then, cut the sheets into spaghetti.

Cook the fresh pasta in a large pot of boiling salted water for 2-3 minutes, until al dente. Reserve some pasta water before draining.

For the sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped chili peppers and sauté until fragrant.

Add the lemon juice. Then, add the drained pasta to the skillet, tossing to coat. Add a splash of pasta water if needed to create a sauce.

Toss in the fresh basil and parsley. Season with salt and pepper to taste. Serve immediately, topped with extra Parmesan cheese.