Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
- In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions.
- Slowly pour in the hot coffee (or hot water) and mix until the batter is smooth. Fold in the flour-tossed fresh raspberries by hand using a rubber spatula.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, until a wooden skewer comes out with moist crumbs.
- Let the cake layers cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely.
- For the ganache, place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, and pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Stir in the softened butter and vanilla extract. Let cool until spreadable.
- Once the cake layers are cool, level them if necessary. Place one layer on a serving plate, optionally spread a layer of warmed raspberry jam, and then a generous amount of ganache. Place the second layer on top and frost the entire cake with the remaining ganache.
- Garnish with fresh raspberries and chocolate shavings if desired.
Notes
Ensure all cold ingredients are at room temperature. Sift all dry ingredients. Do not overmix after adding flour. Use high-quality chocolate for ganache. Store in an airtight container at room temperature for 2-3 days.