Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 240ml buttermilk, room temperature
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 240ml freshly brewed hot coffee
  • 340g fresh or frozen raspberries
  • 50g granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 450g bittersweet chocolate (60% cacao), finely chopped
  • 480ml heavy whipping cream
  • 30g unsalted butter, softened

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease two 8-inch round cake pans.
  2. Whisk the 250g flour, 400g sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. In a separate container, whisk together the 240ml buttermilk, 120ml vegetable oil, and 2 eggs.
  4. Slowly incorporate the wet ingredients into the dry ingredients. Stir in the 240ml hot coffee last until the batter is smooth but thin.
  5. Divide batter between pans and bake for 30–35 minutes until a toothpick comes out with just a few moist crumbs. Cool completely.
  6. Prepare the filling: Combine 340g raspberries, 50g sugar, and lemon juice in a saucepan. Cook over medium heat for 8-10 minutes until the fruit breaks down and bubbles. Stir in cornstarch slurry (cornstarch and water) and boil for 1 minute until thickened. Cool to room temperature until it reaches a jam like consistency.
  7. Prepare the ganache: Heat 480ml heavy cream until just simmering, then pour over 450g chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Whisk in the 30g softened butter.
  8. Assemble the cake: Place one cake layer down, spread the raspberry filling, top with the second cake, and pour the ganache over the top, letting it sizzle down the sides in thick ribbons.