Decadent Raspberry Chocolate Delight

Ingredients

Fresh raspberries

1 cup, for garnish

Dark chocolate

8 ounces, finely chopped

Heavy cream

1 cup

Raspberry jam

1 cup

Milk

1 cup

Vanilla extract

1 teaspoon

Eggs

3

Granulated sugar

1 1/2 cups

Unsalted butter

1/2 cup, softened

Salt

1/2 teaspoon

Baking soda

1 teaspoon

Baking powder

1 1/2 teaspoons

Cocoa powder

3/4 cup

All-purpose flour

2 cups

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring they are well incorporated. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry mixture.
6. Divide the batter equally between the prepared cake pans. Level the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. In a small saucepan, heat the heavy cream until it simmers. Remove from heat and add the chopped dark chocolate. Let it sit for 1-2 minutes, then stir until the mixture is smooth and glossy. This is your chocolate ganache.
10. Place one cake layer on a serving plate. Evenly spread the raspberry jam over the top. Add the second cake layer on top.
11. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to even out the ganache on the top and sides of the cake.
12. Embellish with fresh raspberries.
13. Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
14. Slice and serve the Decadent Raspberry Chocolate Delight!