: Raspberry Chocolate Ganache Layer Cake

🥣 Preparation

1️⃣ Prepare the Chocolate Cake

1. Preheat the oven to 350°F (175°C).A fully preheated oven ensures the cakes rise evenly from the moment they enter.
2. Grease two 9-inch (22–23 cm) round cake pans and line the bottoms with parchment paper.The parchment guarantees clean release, while greasing the sides prevents sticking.
3. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.Whisk thoroughly to break up any cocoa lumps and distribute the leavening agents evenly.
4. In a separate bowl, whisk together the milk, oil, eggs, and vanilla.Mix until smooth; the oil adds moisture while the eggs provide structure.
5. Add the liquids to the dry mixture and stir.Do not overmix—stir until just combined to maintain a tender crumb.
6. Finally, add the hot water (the batter will be thin, which is normal).The heat helps bloom the cocoa for deeper flavor and gives the cake a moist texture.
7. Divide the dough between two pans.Tap the pans gently to remove air bubbles and level the batter.
8. Bake for 28–32 minutes.The cakes are ready when the centers spring back lightly or a toothpick comes out with a few moist crumbs.
9. Let the cakes cool completely.Cooling prevents the layers from tearing during slicing and assembling.

2️⃣ Prepare the Raspberry Layer

1. Place the raspberries, sugar, and lemon juice in a saucepan.The lemon enhances the berry flavor and balances sweetness.
2. Bring to a boil over medium heat.Stir occasionally as the berries break down and release their juices.
3. Add the starch mixture and cook until thickened.The mixture should become glossy and jam-like, thick enough to spread without running.
4. Set aside to cool.A cooled mixture prevents melting the whipped cream during assembly.
   

   3️⃣ Make the Chocolate Ganache