- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder unsweetened
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup coffee cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 2 cups raspberries
- 4 Tbs lemon juice
- 2 cups butter
- 5-6 cups powdered sugar
- 1 tsp almond extract
- 1-2 Tbs milk or heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350.
- Line 2 9″ round cake pans with parchment paper and spray the edges with non-stick cooking spray.
- Mix together in large bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt until combined.
- Add in eggs, buttermilk, coffee, oil and vanilla and continue to mix until smooth. Don’t worry if the batter is runny, it is supposed to be.
- Pour batter evenly into pans and bake for about 30 minutes or until center springs back when touched and toothpick comes out clean.
- Remove from oven and let cool for about 5-10 minutes then turn out onto cooling racks to cool completely.
- Meanwhile to make your buttercream add raspberries and lemon juice in sauce pan and head on medium high, stirring occasionally until berries mash easily. Keep heating until reduced, you will end up with about 1/2 cup. Let cool to room temperature (can put in fridge or freezer to speed up process).
- Once puree is cooled add your butter to large bowl and beat until light and fuffy. Add in your raspberry puree and continue to mix until blended.
- Add in your powdered sugar one cup at a time until you reach your desired consistency then add in the milk and vanilla to smooth it out.
- To assemble cake split each cake in half using a cake leveler or a knife. Add one layer of cake to a cake stand or turntable.
- Top with about 3/4 cup of your buttercream and smooth out until it just reaches the sides. Continue until you reach the top layer.
- Add buttercream to the sides of your top layer and smooth downward and around sides of cake and finish off by adding a thin layer to top of cake.
- Place in refrigerator or freezer for at least 10-15 minutes.
- To make ganache place your chocolate chips in heat proof bowl, warm your cream on stove top or in microwave and heat until simmering.
- Pour your cream over the top of the chocolate chips and cover and let sit for about 5 minutes.
- Remove cover and stir until smooth. Let sit until it has come to room temperature and thickened.
- Remove cake from refrigerator or freezer and using a spoon, spoon a little bit of your ganache at the side of the top and nudge it over the edge where you want your drips.
- Once you’ve placed your drips finish off by spooning more over the top of cake center and smooth out to edges using offset spatula.
- Cut and serve!