Instructions

1. 1

   Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper circles.

   ⏱️ 5 min•🌡️ 350

   
2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.

   ⏱️ 5 min

   
3. 3

   In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract.

   ⏱️ 3 min

   
4. 4

   Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Gradually add the boiling water and mix until the batter is smooth. The batter will be thin.

   ⏱️ 5 min

   
5. 5

   Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

   ⏱️ 35 min•🌡️ 350

   
6. 6

   Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.

   ⏱️ 60 min

   
7. 7

   While the cakes cool, prepare the raspberry cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.

   ⏱️ 5 min

   
8. 8

   Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated after each addition. Mix in the strained raspberry preserves, vanilla extract, and salt until light and fluffy.

   ⏱️ 5 min

   
9. 9

   Once the cake layers are completely cool, use a serrated knife or cake leveler to level the tops of the cakes, creating flat surfaces.

   ⏱️ 5 min

   
10. 10

    Place one leveled chocolate cake layer onto a cake turntable or serving plate. Pipe a border of raspberry cream cheese frosting around the top edge of the cake layer.

    ⏱️ 5 min

    
11. 11

    Spoon about 1/3 cup of raspberry preserves into the center of the frosting border. Gently spread the raspberry preserves evenly within the frosting border using a small spoon or offset spatula.

    ⏱️ 3 min

    
12. 12

    Carefully place the second chocolate cake layer on top, aligning it. Repeat steps 10 and 11 for the second layer.

    ⏱️ 5 min

    
13. 13

    Place the final chocolate cake layer on top. Apply a thin layer of raspberry cream cheese frosting all over the cake to create a crumb coat, sealing in any loose crumbs.

    ⏱️ 5 min

    
14. 14

    Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat. This passive chilling time helps create a smooth final frosting layer.

    ⏱️ 30 min

    
15. 15

    Apply a thicker, even layer of raspberry cream cheese frosting over the entire cake. Smooth the sides and top using an offset spatula or bench scraper for a neat finish.

    ⏱️ 10 min

    
16. 16

    Prepare the chocolate ganache drip. In a microwave-safe bowl, heat the heavy cream until simmering (do not boil). Pour the hot cream over the semisweet chocolate chips and let sit for 5 minutes.

    ⏱️ 7 min

    
17. 17

    Whisk the chocolate and cream until smooth and glossy. Let the ganache cool slightly until it's warm but not hot, and has a pourable consistency.

    ⏱️ 5 min

    
18. 18

    Pour the chocolate ganache over the top of the cake, allowing it to drip attractively down the sides. You can use a spoon to gently guide the drips if needed.

    ⏱️ 5 min

    
19. 19

    Decorate the top of the cake with fresh raspberries.

    ⏱️ 3 min

    
20. 20

    Chill the cake for at least 30 minutes to allow the ganache to set before slicing and serving.

    ⏱️ 30 min

    

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Nutrition Facts (per serving)