Chocolate Raspberry Cake

Here's a delicious recipe for a Chocolate Raspberry Cake that combines the rich flavors of chocolate with the tartness of fresh raspberries:

Ingredients:

For the cake:

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup hot water

For the raspberry filling:

1. 2 cups fresh raspberries
2. 1/4 cup granulated sugar
3. 2 teaspoons cornstarch

For the chocolate ganache:

1. 8 ounces semi-sweet chocolate, chopped
2. 1 cup heavy cream

For decoration (optional):

1. Fresh raspberries
2. Chocolate shavings

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the hot water until the batter is smooth.
6. Divide the batter equally among the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

For the raspberry filling:

1. In a saucepan, combine the fresh raspberries, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the raspberries release their juices and the mixture thickens, about 5-7 minutes.
3. Remove from heat and let the raspberry filling cool to room temperature.

For the chocolate ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a saucepan, heat the heavy cream over medium heat until it just begins to boil.
3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
4. Stir the mixture until the chocolate is completely melted and the ganache is smooth.

Assembly:

1. Once the cakes and raspberry filling are completely cooled, place one cake layer on a serving plate.
2. Spread a layer of raspberry filling on top of the cake layer.
3. Place the second cake layer on top of the filling and repeat the process.
4. Place the third cake layer on top.
5. Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a rustic look.
6. If desired, decorate the top of the cake with fresh raspberries and chocolate shavings.
7. Chill the cake in the refrigerator for at least 1 hour to set the ganache.
8. Slice and serve the delicious Chocolate Raspberry Cake and enjoy the perfect balance of chocolate and raspberry flavors!

Note: You can also use frozen raspberries for the filling if fresh raspberries are not available. Simply thaw them before using and proceed with the same instructions.