Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until well combined. Slowly add hot coffee and mix until the batter is smooth (it will be thin).
Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: For the ganache, heat heavy cream in a saucepan over medium heat until just simmering. Remove from heat and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. Stir in the butter for shine.
Step 6: To assemble, place one cake layer on a serving plate. Spread with raspberry preserves, then a thin layer of ganache. Repeat with remaining layers.
Step 7: Pour ganache over the top of the cake and let it drip down the sides. Chill until set.
Step 8: Garnish with fresh raspberries and cherries. Slice and serve.
Storage Information
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze individual slices tightly wrapped in plastic and foil for up to 1 month.
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