Raspberry Chocolate Torte: Rich, Fruity, and Elegant!

Prepare the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Cream the butter and sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the eggs and vanilla extract, mixing until smooth.

Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before removing them.

Assemble the cake: Once the cakes have cooled, spread raspberry jam generously on top of one layer. Place the second cake layer on top.

Make the ganache: In a small saucepan, heat the heavy cream until it begins to steam, but not boil. Remove from heat and pour the cream over the chocolate chips. Stir until smooth and glossy.

Frost the cake: Pour the ganache over the top of the stacked cake, letting it drizzle down the sides. Use a spatula to spread it evenly across the top.

Garnish and serve: Top with fresh raspberries for a beautiful finishing touch.

Serving and Storage Tips: