Raspberry Chocolate Cake

Step 1

Preheat oven to 350 degrees and spray 3 9 inch round pans with non-stick baking spray.

Step 2

Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.

Step 3

While mixture beats, add cocoa powder, instant coffee powder and salt to hot water. Add to eggs and sugar.

Step 4

Next slow down mixer and add flour, baking soda, and baking powder then add vegetable oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.

Step 5

Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 minutes before removing from pans to cool completely.

Step 6

Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 3 cake layers.

Step 7

Ice the rest of the cake with remaining buttercream and refrigerate for 20--25 minutes.

Step 8

Heat heavy cream in a small saute' pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.

Step 9

Next whisk together cream and chocolate until nice and smooth.

Step 10

Whisk in in corn syrup and vanilla extract.

Step 11

Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.

Step 12

Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.