Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and then grease and flour. This ensures your cake layers release easily.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake's moistness.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.
- While the cakes are cooling, combine the raspberries and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5-7 minutes.2 cups fresh or frozen raspberries, ¼ cup granulated sugar
- Stir in the lemon juice. Then, gradually whisk in the cornstarch slurry (cornstarch mixed with cold water). Continue to cook, stirring constantly, until the filling has thickened to a jam-like consistency. Remove from heat and let it cool completely before assembling the cake.1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 tablespoons cold water
- In a heatproof bowl, place the finely chopped chocolate. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring, allowing the heat to melt the chocolate.9 ounces good quality semi-sweet or dark chocolate, 1 ½ cups heavy cream
- Gently whisk the chocolate and cream mixture starting from the center and working outwards until it is smooth, glossy, and completely emulsified. If using, stir in the softened butter for added shine. Let the ganache cool and thicken at room temperature for about 30-60 minutes, or until it reaches a spreadable consistency. You can speed this up by refrigerating it for short intervals, stirring every 10 minutes.1 tablespoon unsalted butter
- Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top. Place the second cake layer on top of the filling.
- Generously frost the top and sides of the cake with the thickened chocolate ganache. Use an offset spatula for a smooth finish, or create decorative swirls.
- Decorate with fresh raspberries and chocolate shavings for an extra touch of elegance.Fresh raspberries, Chocolate shavings
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices or the entire cake wrapped tightly.
