Raspberry Chocolate Ganache Cake

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch cake pans and set them aside.
2. Make the Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Carefully stir in the boiling water—the batter will be thin, but that’s perfectly fine! It ensures a moist cake.
3. Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cakes; if it comes out clean, the cakes are done.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the Raspberry Compote
While the cakes cool, prepare the raspberry compote.
In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice.
Cook, stirring frequently, until the mixture thickens. Set aside to cool.
5. Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chopped semisweet chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth and silky.
6. Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving plate.
Spread a generous amount of raspberry compote over the top of the cake layer.
Add the second cake layer on top.
Pour the chocolate ganache over the entire cake, allowing it to drip down the sides.
Garnish with fresh raspberries and shaved chocolate pieces.
Serving and Storage Tips