Chocolate Layer Cake with Dark Chocolate Ganache & Fresh Raspberries 🍫🍰

 

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour

• 1 ¾ cups (350g) granulated sugar

• ¾ cup (75g) unsweetened cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

• ½ cup (120ml) vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup (240ml) hot coffee (or hot water for a milder flavor)

For the Dark Chocolate Ganache:

• 8 oz (225g) dark chocolate, finely chopped

• 1 cup (240ml) heavy cream

• 1 tbsp unsalted butter

For the Filling & Topping:

• 1 cup (240ml) heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups fresh raspberries

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add buttermilk, oil, eggs, and vanilla. Mix until just combined.

4. Stir in hot coffee (batter will be thin). Divide between pans.

5. Bake for 30-35 minutes, until a toothpick comes out with a few moist crumbs.

6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache:

1. Heat cream in a saucepan until just simmering (don’t boil).

2. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.

3. Add butter and stir until glossy. Let cool slightly until thickened but pourable.

Make the Whipped Cream:

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread whipped cream over it and top with some raspberries.

2. Place the second cake layer on top. Pour the ganache over the cake, letting it drip down the sides.

3. Garnish with fresh raspberries on top.

Enjoy! 🍫✨ Let me know if you want variations or tips!