👩🍳 Instructions
1. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 7-inch cake pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the buttermilk and vanilla extract.
Gradually mix the wet and dry ingredients until a smooth batter forms.
Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the layers cool completely.
2. Prepare the Raspberry Filling
In a small saucepan, combine raspberries, sugar, and lemon juice.
Simmer over medium heat for 8–10 minutes, stirring often, until the mixture thickens slightly.
Remove from heat and let cool completely.
3. Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour it over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
Add the butter and mix until glossy. Let it cool slightly before using—it should still be pourable but not runny.
🎂 Assemble the Cake
1 Place one cake layer on your serving plate.
2 Spread half the raspberry filling evenly on top.
3 Add the second layer, spread the remaining raspberry filling, then top with the final cake layer.
4 Pour the ganache over the cake, letting it drip elegantly down the sides.
5 Chill the cake for at least 1 hour before serving for that perfect truffle-like texture.
