Raspberry Chocolate Ganache Cake

Preparation

1️⃣ Prepare the Chocolate Cake

1. Preheat the oven: Set the oven to 350°F (175°C). Grease two 9-inch (22–23 cm) round cake pans thoroughly and line the bottoms with parchment paper. This ensures clean release and even baking.
2. Mix dry ingredients: In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Breaking up cocoa clumps and blending the leavening ingredients evenly helps the cake rise uniformly.
3. Mix wet ingredients: In another bowl, whisk the milk, vegetable oil, eggs, and vanilla until smooth. The mixture should be cohesive and slightly thick.
4. Combine mixtures: Add the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
5. Add hot water or coffee: Slowly pour in the hot liquid and stir again. The batter will thin considerably—this is normal and creates a moist, soft texture.
6. Divide and bake: Pour the batter evenly into the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely before assembling.

2️⃣ Prepare the Raspberry Layer

1. Place raspberries, sugar, and lemon juice in a saucepan over medium heat.
2. Bring the mixture to a gentle boil, stirring occasionally as the berries release their juices.
3. Add the cornstarch slurry and stir until the mixture thickens and becomes glossy.
4. Remove from heat and set aside to cool completely so it spreads without soaking into the cake layers.
   

   3️⃣ Make the Chocolate Ganache