Chocolate Raspberry Cake Recipe

Preheat the oven to 350F (177C) convection and grease and line four 6 inch (15cm) round pans with baking spray and parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt until they're well combined.
240 grams all-purpose flour spooned and leveled, 400 grams granulated sugar, 80 grams dutch-process cocoa powder spooned and leveled, 1 Tbsp baking powder, ½ tsp fine sea salt
In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined.
180 mL canola oil or any neutral oil, 2 large eggs room temperature, 180 mL coffee, 180 mL milk room temperature
Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth.
Distribute the batter evenly among the four pans, about 12oz, in each, and bake for 25 minutes. The edges should release from the pans and the top should spring back when you press on it gently.
Flip the cake over onto a tea towel and allow it to cool to room temperature.

In a small pot, over medium heat, combine the raspberries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon juice.
170 grams raspberries fresh or frozen, 30 mL lemon juice 1/2 large lemon, 5 grams cornstarch, 25 grams granulated sugar, Tiny pinch of fine sea salt
Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened and goes from looking cloudy to more transparent (temp was 210F/99C if you measure).
Press the raspberry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the cake.

Place the dark chocolate in a medium bowl and place the heavy whipping cream into a small saucepan.
283 grams dark chocolate chips, 300 mL heavy whipping cream
Heat the cream over medium-low heat until it comes to a simmer (bubbling just around the edge).
Pour the cream over the dark chocolate and cover the bowl with a lid or plastic wrap for about 5 minutes, so the chocolate melts.
Use a rubber spatula or a whisk to gently stir the ganache until it's completely smooth.
Cover again and allow it to cool completely to room temperature.
Remove about 12 ounces (just over half) of the ganache and place it in the bowl of a stand mixer.
Use the whisk attachment of an electric mixer, at full speed, to beat the ganache for 3-5 minutes, until the ganache has lightened in color and grown in volume and resembles chocolate buttercream.

Pipe a tall border of the whipped ganache around the edge of the first layer of cake. Fill it in halfway with a thin layer of the un-whipped chocolate ganache (reserve 1-2 tbsp of the un-whipped ganache for the drizzle on top) and then top it with the raspberry filling. Make sure they don’t spill over the border.
Place the second layer of cake on top and then repeat with the last layer.
Refrigerate the cake for at least 15-30 minutes so it’s solid before frosting the outside with the rest of the whipped ganache (may need to rewhip the ganache a little).
Gently heat reserved un-whipped chocolate ganache in the microwave for 5 second intervals, just until it's thin enough to drip.
Drizzle on top of the set cake and top with fresh raspberries.