1/2 cup unsweetened cocoa powder
3 Tablespoons heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract
Chocolate Raspberry Ganache:
8 ounces semi-sweet or bittersweet chocolate, finely chopped
3/4 cup heavy cream
1/4 cup raspberry liqueur (or replace with more heavy cream)
Optional Garnish:
Fresh raspberries
Fresh mint
Instructions:
1️⃣ Raspberry Filling: In a saucepan, whisk water and cornstarch. Add raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing raspberries until the mixture boils. Let it boil for 5 minutes. Remove from heat, stir in vanilla extract, and let cool. Chill for at least 4 hours.
2️⃣ Chocolate Cake: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and line with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In a separate bowl, mix oil, eggs, sour cream, buttermilk, and vanilla. Combine wet and dry ingredients, then add hot water or coffee. Fold in chocolate chips. Divide batter between pans and bake for 24-26 minutes. Let cakes cool completely.
3️⃣ Chocolate Buttercream: Beat butter until creamy. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Beat until smooth and fluffy.
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