Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
Step 2: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Step 3: Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Step 4: Gradually add the hot water (or coffee) while mixing on low speed. The batter will be thin, but that’s okay.
Step 5: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 6: While the cakes cool, make the ganache. Heat the cream in a saucepan until just simmering, then pour it over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add butter and stir until glossy. Let the ganache cool to a spreadable consistency.
Step 7: Assemble the cake by placing one layer on a serving plate. Spread a layer of raspberry preserves, then a thin layer of ganache, and scatter fresh raspberries on top. Repeat with the second layer. Place the final cake layer on top and cover the entire cake with ganache.
Step 8: Garnish with fresh raspberries and red currants on top. Chill the cake slightly to set the ganache before serving.
Storage Information:
Store the cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving for the best texture and flavor. The cake layers can also be baked ahead and frozen (wrapped tightly) for up to 1 month.
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