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
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water
  • 12 oz (340g) Fresh or frozen raspberries
  • ¼ cup (50g) Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tsp Cornstarch
  • 16 oz (450g) Semi-sweet chocolate (60% cacao), finely chopped
  • 1 cup (240ml) Heavy whipping cream (36% fat)
  • 2 tbsp Unsalted butter

Instructions:

  1. Preheat your oven to 175°C and prepare your two 20cm cake pans with parchment.
  2. Whisk the 250g flour, 75g cocoa, 400g sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix in the 240ml milk, 120ml oil, 2 eggs, and 2 tsp vanilla until smooth. Note: Don't overmix or the cake will become tough.
  4. Stir in the 240ml boiling water carefully; the batter will be very thin. Watch for the steam as it hits the cocoa.
  5. Bake for 30-35 minutes until a skewer comes out clean and the edges pull away.
  6. Simmer 340g raspberries, 50g sugar, and lemon juice in a saucepan over medium heat.
  7. Whisk 1 tsp cornstarch with a splash of water and stir into the bubbling fruit until thick and translucent.
  8. Strain through a fine mesh sieve to remove seeds for a silky, artisan finish.
  9. Heat 240ml cream and 2 tbsp butter until just simmering, then pour over 450g chopped chocolate.
  10. Rest for 5 minutes, then whisk from the center outward until a glossy, velvety emulsion forms.
  11. Layer the cooled cakes with the raspberry filling, then pour the ganache over the top, letting it drip naturally.