Tool

• Electric hand or stand mixer

• Mixing bowls

• Medium saucepan

Ingredients

For the Cake

• 2½ cups all‑purpose flour

• 2 cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• ¾ cup Dutch‑process cocoa powder

• 1 cup buttermilk — whole or low‑fat

• ⅔ cup vegetable oil

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup hot coffee or boiling water

Raspberry Filling

• 12 ounces fresh raspberries

• ¼ cup granulated sugar

• 3 tablespoons water or Chambord, divided

• 1½ tablespoons cornstarch

For the Frosting

• 2 cups unsalted butter, room temperature

• ¾ teaspoon salt

• ¾ cup Dutch‑process cocoa powder

• 6–8 cups powdered sugar

• 6–8 tablespoons heavy cream

• 1–2 tablespoons Chambord (optional)

• 2 teaspoons vanilla extract

For the Ganache & Assembly

• ¾ cup semi‑sweet chocolate chips (135g)

• ⅓ cup heavy cream

• Fresh raspberries, for decorating

Direction

For the Cake

1. Prep the pans Position two racks in the center of the oven and preheat to 350°F. Grease three 8‑inch pans and line with parchment. Wrap with soaked cake strips if using.

2. Mix dry ingredients Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.

3. Mix wet ingredients In a medium bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.

4. Combine & add coffee Add the wet mixture to the dry mixture and whisk until no flour streaks remain. Slowly whisk in hot coffee until fully combined.

5. Bake Divide batter evenly among pans. Bake 20 minutes, rotate pans, then bake 6 more minutes or until centers spring back and edges pull from the pan. Cool in pans 20 minutes, then invert onto racks to cool completely.

Make the Raspberry Filling

6. Cook raspberries In a small saucepan, combine raspberries, sugar, and 1 tbsp water/Chambord. Cook over medium heat, stirring and gently mashing, until juicy and simmering. Simmer 5 minutes.

7. Thicken Mix cornstarch with remaining 2 tbsp water/Chambord. Stir into raspberries and cook 1–2 minutes until thick and no longer cloudy. Transfer to a bowl to cool.

Make the Frosting

8. Cream butter Beat butter and salt on medium until creamy, about 2 minutes.

9. Add cocoa & sugar Sift in cocoa powder and mix on low. Gradually add powdered sugar, alternating with cream. Replace 1–2 tbsp cream with Chambord if desired.

10. Finish frosting Add vanilla, scrape the bowl, and beat on medium‑low until light and spreadable, about 1 minute. Place 1 cup (250g) frosting in a piping bag with a ½‑inch opening.

Assemble the Cake

11. Layer & fill Place the first cake layer on a stand. Spread ¼ cup frosting on top. Pipe a border around the edge to form a dam. Add half the raspberry filling inside the border.

12. Repeat Add the second layer and repeat with frosting and remaining filling. Place the final layer bottom‑side up for a flat top.

13. Frost Spread the remaining frosting over the top and sides. Chill 1 hour.

Make the Ganache

14. Melt chocolate Combine chocolate chips and cream in a microwave‑safe bowl. Microwave in 30‑second intervals, stirring until smooth.

15. Finish the cake Spread ganache over the chilled cake, letting it drip down the sides. Top with fresh raspberries. Chill 30 minutes to set before slicing.

Nutrition -

(Per Serving)

Calories: 1050 kcal Carbohydrates: 137 g Protein: 9 g Fat: 56 g Saturated Fat: 28 g Polyunsaturated Fat: 9 g Monounsaturated Fat: 14 g Trans Fat: 1 g Cholesterol: 140 mg Sodium: 617 mg Potassium: 381 mg Fiber: 7 g Sugar: 105 g Vitamin A: 1237 IU Vitamin C: 8 mg Calcium: 101 mg Iron: 4 mg