Raspberry Chocolate Ganache Cake

3️⃣ Make the Chocolate Ganache

1. Heat cream gently until steaming (avoid boiling).
2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl.
3. Let stand for 2 minutes to soften the chocolate.
4. Stir from the center outward until smooth and fully melted.
5. Add butter for extra shine and mix well. Chill briefly (10–15 minutes) until thickened but still spreadable.

4️⃣ Assemble the Cake

1. Slice layers if desired: For a taller, more layered cake, you can carefully cut each cake layer horizontally to create four thin layers.
2. First layer: Set the first cake layer on a serving plate. Spread a thin coat of ganache to create a barrier, then add a layer of raspberry filling and a layer of whipped cream.
3. Repeat: Continue stacking remaining layers the same way—ganache, raspberry, whipped cream.
4. Frost the outside: Cover the entire cake with ganache, smoothing it with a spatula. The ganache should be thick enough to coat the cake cleanly without dripping.
5. Drizzle: Thin the remaining ganache slightly (warming it briefly if needed) and drizzle over the top for a decorative finish.
6. Decorate: Arrange fresh raspberries on top for color and brightness.

Notes

• Chilling the cake for 20–30 minutes after frosting helps the ganache set and makes slicing cleaner.
• Using coffee instead of water deepens the chocolate flavor without adding a coffee taste.
• Ensure the raspberry filling is fully cooled before layering to prevent melting the whipped cream.