INGREDIENTS
For the Chocolate Cake Layers
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 eggs
1 cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
¾ cup hot water
For the Raspberry Cream Filling
1½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
½ cup raspberry purée (strained)
1–2 drops pink gel coloring (optional)
For the Chocolate Ganache Drip
1 cup semi-sweet chocolate chips
½ cup heavy cream
Topping
Fresh raspberries
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INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, beat eggs with both sugars, then add oil, buttermilk, and vanilla. Mix in dry ingredients. Stir in hot water last. Batter will be thin.
4. Divide evenly among pans and bake 22–25 minutes or until a toothpick comes out clean. Let cool completely.
5. For the raspberry filling, beat heavy cream, powdered sugar, and vanilla to soft peaks. Fold in raspberry purée and tint with gel color if desired. Chill until ready to use.
6. To make ganache, heat cream just to a simmer, pour over chocolate chips, let sit 1 minute, then stir until smooth. Let cool slightly before using.
7. Assemble cake: layer chocolate cake rounds with raspberry cream in between. Chill for 15 minutes to set.
8. Pour ganache over top, letting it drip down the sides.
9. Top with fresh raspberries before serving.