Moist Chocolate Raspberry Cake (Print Version)

# Ingredients:

→ Chocolate Cake

01 - 2 ½ cups all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 1 ½ teaspoons baking soda
04 - 2 ½ teaspoons baking powder
05 - 1 teaspoon salt
06 - 1 ¾ cups white granulated sugar
07 - 1 cup buttermilk, room temperature
08 - 1 cup oil
09 - 4 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
11 - 1 cup hot water, steaming

→ Raspberry Puree

12 - 1 cup raspberries (fresh or frozen)
13 - ¼ cup water

→ Raspberry Frosting

14 - 2 cups unsalted butter, room temperature
15 - 2 cups powdered sugar, sifted
16 - ¼ cup grounded freeze-dried raspberries (1 oz.)
17 - ¼ cup reduced raspberry puree
18 - 1 teaspoon pure vanilla extract
19 - ½ teaspoon salt

→ Chocolate Ganache

20 - 1 cup semi-sweet chocolate chips
21 - ¾ cup heavy cream

→ Decoration

22 - Fresh raspberries

# Instructions:

01 - Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick spray, line the bottoms with parchment paper circles, and spray again. Set aside.
02 - In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
03 - In a separate bowl, mix buttermilk, oil, eggs, vanilla, and hot water until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
04 - Divide the batter evenly among the prepared pans. Bake for 25-28 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
05 - Blend raspberries and water in a blender until smooth. Strain through a mesh sieve to remove seeds. Pour the puree into a small frying pan and cook over medium heat until thickened and reduced to about ¼ cup. Cool completely.
06 - Sift powdered sugar into a large bowl and stir in grounded freeze-dried raspberries. Beat butter on high speed for 3 minutes until fluffy. Gradually mix in powdered sugar, followed by reduced raspberry puree, vanilla, and salt. Beat on high speed for 2 minutes, scraping the bowl halfway through.
07 - Heat heavy cream in a small saucepan until steaming. Pour it over chocolate chips in a bowl and let it sit for 2 minutes. Stir gently until smooth. If needed, microwave in 15-second intervals until fully melted.
08 - Level the cake layers with a serrated knife. Place one layer on a cake stand, spread 1 cup of frosting, and repeat with the remaining layers. Frost the entire cake lightly, then chill for 15 minutes. Add another layer of frosting for the semi-naked look. Pipe ganache drips around the edges and top with fresh raspberries.

# Notes:

01 - For best results, spoon and level the flour or use a kitchen scale to measure accurately.
02 - Bring dairy ingredients to room temperature at least 2 hours before baking.
03 - At high altitudes, add an extra 2 tablespoons of flour to the cake batter.

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