Ingredients
Equipment
Method
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra assurance against sticking, you can also line the bottoms with parchment paper circles.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure they are thoroughly combined to distribute the leavening agents evenly.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
- Add Wet Ingredients (Except Hot Liquid): To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix on low speed with an electric mixer until just combined. The batter will be thick at this stage.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Incorporate Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. Be careful as the liquid is hot. Continue mixing until the batter is smooth and no lumps remain. The hot liquid "blooms" the cocoa powder, intensifying its flavor and creating a wonderfully tender crumb.1 cup hot water or hot brewed coffee
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 30-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for about 15-20 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are thoroughly cooled before filling and frosting.
- Combine Ingredients: In a medium saucepan, combine the fresh or frozen raspberries, granulated sugar, cornstarch, and lemon juice. Stir to combine and ensure the cornstarch is dissolved.2 cups fresh or frozen raspberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice
- Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly. As it heats, the raspberries will break down, and the mixture will start to thicken due to the cornstarch. Continue to cook for about 5-7 minutes, or until the filling has reached a thick, jam-like consistency.
- Cool the Filling: Remove the saucepan from the heat and let the raspberry filling cool completely. It will continue to thicken as it cools.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.1 ½ cups heavy cream
- Melt the Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring to allow the heat from the cream to melt the chocolate.12 ounces good quality semi-sweet or dark chocolate
- Whisk to Smoothness: Gently whisk the mixture starting from the center and working your way outwards until it is completely smooth and glossy. If using, whisk in the softened butter until fully incorporated for extra sheen. Stir in the pinch of salt.2 tablespoons unsalted butter, 1 pinch salt
- Cool and Thicken: Let the ganache cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. This can take 1-2 hours, or you can speed it up by refrigerating it for shorter periods, stirring every 15 minutes, but be careful not to let it get too hard.
- Level the Cakes (Optional): If your cake layers have domed tops, you can carefully level them with a serrated knife to create flat surfaces for easier stacking.
- Build the First Layer: Place one cooled cake layer onto your serving plate or cake stand. If you want to prevent the filling from soaking into the cake, you can create a "dam" of frosting around the edge of the cake layer using a piping bag, then fill the center with the cooled raspberry filling. Alternatively, you can simply spread the raspberry filling evenly over the cake layer, leaving a small border.
- Add the Second Layer: Carefully place the second cake layer on top of the raspberry filling.
- Frost the Cake: Using a spatula, evenly spread the cooled chocolate ganache over the top and sides of the cake. You can create smooth sides or rustic swirls, depending on your preference.
- Decorate: Garnish the cake with fresh raspberries, chocolate shavings, or a dusting of powdered sugar for a beautiful finish.fresh raspberries, chocolate shavings, powdered sugar
Notes
This cake is best stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze wrapped tightly. Thaw overnight in the refrigerator before serving.
