Chocolate Raspberry Layer Cake

INGREDIENTS

Chocolate Cake
1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice stir together and let it sit for 5 minutes
1 cup water
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
¾ cup unsweetened cocoa powder

Raspberry Cream Cheese Filling
8 ounces cream cheese
1/2 cup raspberry preserves
1/4 cup sugar

Ganache
½ cup whipping cream
4 ounces semisweet chocolate chips I use Nestle Toll House
8 ounces fresh raspberries for topping

INSTRUCTIONS

Chocolate Cake
Preheat oven to 350º F.
Lightly spray two or three, depending on what look you are going for, 9-inch round cake pans with cooking spray and lightly dust with flour, tapping with a spoon to remove excess; set aside.
In mixing bowl, add buttermilk, water, oil, 2 cups sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps. This batter is runny don’t stress, instead lick the bowl clean.
Pour batter evenly into prepared pan(s).
Bake for 25-30 minutes (3 pans) or 30-35 minutes (2 pans), or until you can lightly touch the center and it springs back. Cool pans on a wire rack for 10-15 minutes, then remove cake and allow to completely cool on the wire rack. Once cooled prepare filling.

Raspberry Cream Cheese Filling
In a mixing bowl beat together cream cheese, raspberry preserves, and remaining 1/4 cup sugar until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand.
3 Layer Cake - Evenly spread the 1/2 of the filling on top of the bottom layer, then add the second cake on top. Add the remaining filling and add the last cake on top.
2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top.
Make the ganache.

Ganache
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool for about 15 minutes, then pour over cake, allowing it to slowly drip down the sides. Top with fresh raspberries, as many or as little as you would like. Set the cake in the fridge and let it chill for 30 minutes, until cake is set.
You are now ready to serve, enjoy and indulge!