Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the raspberry filling:
In a small saucepan, combine raspberries, granulated sugar, lemon juice and water.
Cook over medium heat until raspberries break down and release their juice, stirring occasionally.
In a small bowl, mix the cornstarch with a tablespoon of water to form a paste.
Stir the cornstarch slurry into the raspberry mixture and continue cooking until the filling thickens, about 2-3 minutes.
Remove from heat and allow the raspberry filling to cool completely.
To make the chocolate ganache:
In a small saucepan, heat the cream over medium heat until it just begins to simmer.
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Add the butter to the chocolate mixture and stir until the ganache is smooth and glossy. Allow to cool to room temperature.
Assemble the cake:
Place one cake layer on a serving plate or cake stand.
Spread a layer of the cooled raspberry filling evenly over the cake layer.
Place the second cake layer on top of the raspberry filling.
Add ganache:
Pour the cooled chocolate ganache over the cake, allowing it to drip down the sides.
Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
Garnish:
Garnish the cake with fresh raspberries and chocolate curls or shavings.
Serves:
Slice this decadent Chocolate Raspberry Ganache Cake, serve, and enjoy the rich chocolate and tangy raspberry flavors!
Yield:
This recipe makes a 9-inch cake with about 10-12 slices.
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