This indulgent chocolate cake features moist, rich layers paired with a luscious raspberry compote and a silky chocolate ganache. It’s perfect for special occasions or when you simply want to treat yourself!

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Ingredients

For the Chocolate Cake:

• 1 cup boiling water – Enhances cocoa flavor and keeps the cake moist.
• 2 cups all-purpose flour – Provides structure.
• 2 cups granulated sugar – Adds sweetness and moisture.
• ¾ cup unsweetened cocoa powder – Rich chocolate flavor.
• 2 teaspoons baking powder – Helps the cake rise.
• 1 ½ teaspoons baking soda – Enhances fluffiness.
• 1 teaspoon salt – Balances sweetness.
• 1 teaspoon espresso powder – Intensifies the chocolate flavor (optional but recommended).
• ½ cup vegetable oil – Adds moisture and tenderness.
• 2 large eggs – Provides structure and richness.
• 2 teaspoons vanilla extract – Enhances overall flavor.
• 1 cup buttermilk – Keeps the cake soft and tender.

For the Raspberry Compote:

• 2 cups fresh or frozen raspberries – Bursting with tart sweetness.
• 2 tablespoons granulated sugar – Enhances natural sweetness.
• 1 tablespoon cornstarch – Helps thicken the compote.
• Juice of 1 lemon – Brightens the flavor.

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, chopped – Creates a smooth, glossy topping.
• 1 cup heavy cream – Provides richness and silkiness.

For Garnish:

• Fresh raspberries – Adds a pop of color and freshness.
• Shaved chocolate pieces – For an elegant final touch.

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
2. In a large mixing bowl, whisk together:
   • Flour
   • Sugar
   • Cocoa powder
   • Baking powder
   • Baking soda
   • Salt
   • Espresso powder
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well incorporated.
4. Carefully stir in the boiling water. The batter will be thin, but this ensures a moist, tender cake.
5. Divide the batter evenly between the prepared cake pans.

Step 2: Bake the Cakes

1. Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Step 3: Prepare the Raspberry Compote

1. In a saucepan over medium heat, combine:
   • Raspberries
   • Sugar
   • Cornstarch
   • Lemon juice
2. Stir continuously and cook until the mixture thickens, about 5-7 minutes.
3. Remove from heat and allow the compote to cool completely before using.

Step 4: Make the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
3. Stir gently until the ganache is smooth and glossy.

Step 5: Assemble the Cake

1. Place one cooled cake layer on a serving platter.
2. Spread a generous amount of raspberry compote over the first layer.
3. Place the second cake layer on top. If desired, spread another thin layer of raspberry compote on top.
4. Pour the chocolate ganache over the cake, letting it drip down the sides for a beautiful effect.

Step 6: Garnish and Serve

1. Decorate with fresh raspberries and chocolate shavings.
2. Chill for 15-20 minutes to allow the ganache to set.
3. Slice and enjoy this rich, chocolatey, and fruity masterpiece!

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Tips for Success

✔ Room temperature ingredients – Ensures even mixing and a smoother batter.
✔ Sift the cocoa powder – Prevents clumps and results in a silky cake batter.
✔ Use high-quality chocolate – Affects the taste and texture of the ganache.
✔ Chill the cake before slicing – Makes it easier to cut clean slices.

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Storage & Make-Ahead Tips

• Refrigerate the cake for up to 4 days, covered.
• Freeze cake layers (before assembling) for up to 2 months. Wrap tightly in plastic wrap.
• Reheat slices slightly in the microwave for a warm, gooey texture.

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Nutritional Information (Per Serving, Approximate)

• Calories: ~480 kcal
• Carbohydrates: 60g
• Protein: 6g
• Fat: 25g
• Sugar: 40g
• Sodium: 350mg

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Why You’ll Love This Cake

✔ Ultra-moist chocolate cake – Soft, rich, and deeply chocolatey.
✔ Tangy raspberry filling – Perfect balance to the sweetness.
✔ Decadent ganache topping – A smooth and glossy finish.
✔ Perfect for celebrations – Beautiful and impressive!