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Preheat oven to 350°F (175°C). Grease and line three 7-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until fluffy. Add eggs, then mix in buttermilk and vanilla.
Combine wet and dry ingredients until just blended.
Divide batter evenly into pans and bake for 30–35 minutes. Let cakes cool completely.
For the filling, simmer raspberries with sugar and lemon juice until slightly thickened. Cool before using.
For the ganache, heat the cream until just simmering and pour over chocolate chips. Stir until smooth, then mix in butter.
Layer the cakes with raspberry filling between each layer. Pour ganache over the top and sides.
Chill in the refrigerator until set, then slice and serve.
Serving and storage tips:
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