Chocolate Raspberry Ganache Cake

  

Ingredients:

For the Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Raspberry Filling:

2 cups fresh raspberries
½ cup powdered sugar
1 tbsp lemon juice

For the Ganache:

1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat until well combined.
4. Carefully stir in boiling water (batter will be thin). Divide the batter evenly between the prepared pans.
5. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool.
6. For the raspberry filling, mash raspberries with powdered sugar and lemon juice until combined.
7. For the ganache, heat heavy cream until just simmering. Pour over the chopped chocolate and let sit for a few minutes, then stir until smooth. Add vanilla extract.
8. Once the cakes are cooled, spread the raspberry filling between the layers, and pour the ganache on top, letting it drip down the sides.