Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 2 cups (400g) Granulated sugar
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Sea salt
  • 1 cup (240ml) Whole milk, room temperature
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Hot brewed coffee
  • 12 oz (340g) Fresh or frozen raspberries
  • ¼ cup (50g) Granulated sugar
  • 1 tbsp Fresh lemon juice
  • 1 cup (225g) Heavy cream
  • 8 oz (225g) Semi-sweet chocolate (60% cacao), finely chopped
  • 8 oz (225g) Bittersweet chocolate (70% cacao), finely chopped
  • 1 cup (240ml) Heavy whipping cream
  • 1 tbsp Light corn syrup

Instructions:

  1. Preheat your oven to 350°F and grease your pans. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt together in a large bowl. Add the milk, oil, eggs, and vanilla, then beat on medium speed until the batter is smooth and shiny.
  2. Slowly pour in the hot coffee and whisk by hand — the batter will be very thin, but that’s exactly what we want for a moist crumb. Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs.
  3. While the cakes cool, place your 12 oz of raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for about 15 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Strain out the seeds and let the liquid cool completely.
  4. Fold the raspberry reduction into your whipped heavy cream to create the truffle filling.
  5. Place the first cake layer on a plate. If the top is domed, slice it flat with a serrated knife. Spread the raspberry truffle cream evenly across the surface, leaving a half inch border at the edges. Top with the second cake layer. Place the entire cake in the fridge for 30 minutes until the filling feels firm to the touch.
  6. Heat the 1 cup of whipping cream and corn syrup in a pan until it just starts to simmer. Pour it over your chopped semi sweet and bittersweet chocolate. Let it sit for 5 minutes, then whisk gently starting from the center until the mixture is glossy and smooth. Let the ganache cool to about 110°F (it should feel warm but not hot), then pour it over the chilled cake, letting it drip naturally down the sides.