Raspberry Chocolate Ganache Cake 
Get ready to treat yourself to a showstopper that’s both decadent and delightful! This Raspberry Chocolate Ganache Cake is the perfect way to elevate any gathering—your taste buds will thank you! 
Ingredients:
– 1 cup boiling water
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup heavy cream
– 2 large eggs
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 tablespoon cornstarch
– 1 teaspoon salt
– 1 teaspoon espresso powder
– 1/2 cup vegetable oil
– 8 ounces semisweet chocolate, chopped
– Juice of 1 lemon
– 2 teaspoons vanilla extract
– 2 cups raspberries
– 1 1/2 teaspoons baking soda
– Fresh raspberries (for garnish)
– Shaved chocolate pieces (for garnish)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans and set them aside.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Give it a good whisk to ensure everything is well mixed.
3. Add in the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until everything is combined.
4. Carefully stir in the boiling water—it will make your batter quite thin, but don’t worry! This ensures a moist cake.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick; if it comes out clean, you’re good! Allow the cakes to cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
7. While the cakes cool, prepare the raspberry compote. In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens, then set aside to cool.
8. Next up is the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for 1-2 minutes. Stir until smooth and silky.
9. Now for layering! Place one layer of chocolate cake on a serving platter. Spread a generous amount of raspberry compote over the first layer. Top it with another cake layer and repeat until you’ve used all layers, ensuring the last layer is topped with the chocolate ganache.
10. Finish it off by adorning your cake with fresh raspberries and chocolate shavings for that extra flair!
Nutritional Information:
Calories per serving: 480 kcal
Time: Preparation time: 45 minutes | Cooking time: 35 minutes
Raspberry Chocolate Ganache Cake
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