Chocolate Raspberry Layer Cake

Directions

• Preheat oven to 180C.
• Grease three 10-inch cake pans and line the base with baking paper.
• Cake
• In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and coffee powder. Set aside.
• In a separate bowl, add the eggs, oil and vanilla. Beat on medium-high speed until combined.
• Add the buttermilk and mix for 30 seconds.
• Add the dry ingredients and mix slowly (so that the flour mix doesn’t fly everywhere) until just combined.
• Add the brewed coffee and beat on low speed until the batter is completely combined. Do not overbeat. Batter is thin.
• Divide batter evenly between the three pans.
• Bake for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• Chocolate buttercream
• You can find a recipe here.
• Fill in a piping bag and set aside.
• Chocolate ganache
• Heat 3/4 cup heavy cream in the microwave until just boiling. Add the chocolate chips and let it sit for 2-3 minutes. Stir well with a spoon until well combined and smooth. Fill into a plastic squeeze bottle and set aside.
• Whip the raspberry preserve with a spoon so that it’s smooth and not lumpy.
• Assemble
• Place one layer of the cooled cake on your cake stand or serving plate.
• Trim/level the top using a long serrated knife if it’s too domed.
• Pipe a dam around the outside of the cake layer with some of the chocolate buttercream (this will stop your filling from spilling over).
• Spread about 1/4 cup of chocolate ganache on top of the cake, in the centre of the dam.
• Drop spoonfuls of the raspberry preserve (about half of it) over the chocolate ganache. Using an offset spatula (or the back of a spoon) spread the preserve into an even layer.
• Add the second layer of cake, then repeat from step 1 of assembly.
• Place the third layer of cake and cover with a very thin layer of buttercream. Refrigerate the cake for ~30 minutes to allow the buttercream to set.
• Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake (to create a drip effect) and then fill in the centre. Even it out with an offset spatula.
• Use the remaining chocolate buttercream frosting to pipe and decorate. Add fresh raspberries and Lindt chocolate.
• Refrigerate cake for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.