I rarely know how one of my baking ventures will turn out. I always have these misguided, grand ideas in my head from all the baking videos I watch on Instagram. It all looks so easy! While I've enjoyed baking ever since I can remember, I am no pro. I am VERY MUCH an amateur. This should either give you tons of encouragement since, "Hey, if I can do it so can you!" OR it might send you running because my wealth of knowledge isn't very....wealthy? Anywho. This cake did NOT go as planned, but that's probably for this best since it gave me the opportunity (I didn't consider it an opportunity in the moment) to improvise and learn along the way. The final product was grand, albeit a little messy, but I'm trying to keep it real here people! I hope if you make this cake, you don't encounter ANY difficulties (the cake itself is really easy), but if you do, I hope you still enjoy it and rest easy knowing that it's not a failure, because chances are, YOU LEARNED SOMETHING TOO!

This Raspberry Chocolate Cake with Milk Chocolate Ganache is truly indulgent, but I think it's perfect for all the women out there who deserve to be indulged on Mother's Day!

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Raspberry Chocolate Cake with Milk Chocolate Ganache

by Caroline Belnap May-11-2018

This decadent chocolate cake is moist and fluffy! It's filled with milk chocolate ganache and fresh raspberries, and topped with a chocolate drizzle!

Ingredients

3 cups all-purpose flour
3 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups buttermilk
1 1/2 cups hot water
1/2 cup vegetable oil
1 tablespoon vanilla extract
4 6 oz containers raspberries
MILK CHOCOLATE GANACHE
1 cup heavy cream
2 tablespoons butter
2 cups milk chocolate chips
CHOCOLATE DRIZZLE
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.2. In a large mixing bowl add all of the dry ingredients together. Mix until thoroughly combined.3. Using a stand or electric mixer, add in the eggs, buttermilk, oil, water and vanilla extract. The batter should be pretty runny.4. Grease and line three 8-in cake rounds, (if you don't have three separate rounds, just cook the batter in batches) and evenly pour in the batter (about three or so cups per cake round).5. Bake for 30-35 minutes or until an inserted knife or toothpick comes out clean or with a few moist crumbs.6. Cool the cake rounds in the fridge or freezer until COMPLETELY cooled.7. While the cakes are cooling, make the chocolate ganache and drizzle!8. In a small saucepan, heat the heavy cream and butter until the butter is melted. 9. Remove from heat and add in the chocolate chips.10. Stir until the chocolate chips are completely melted. Let cool in the fridge. Once cooled, whip this until the mixture lightens and stiffens slightly. It should be a spreadable, not runny, consistency.11. In a microwave safe bowl, pour in the chocolate chips, and add the heavy cream. Microwave for 15 second increments (about 45 seconds) being careful not to burn the chocolate. Mix until smooth.12. Assemble and decorate the cake!13. Remove cakes from tins and trim until they all have flat tops.14. Place the first layer on a cake plate or stand, and spread about 1/3 of the ganache on top. Cover with an even layer of raspberries. Repeat this step once.15. Place the last layer on top (bottom side up) and cover it with the remaining ganache, making as flat as possible. 16. Spoon out the drizzle using a flat knife, and spread it to the edges letting it drip down the sides.17. Decorate with a mound of fresh raspberries and top with your favorite chocolate and powdered sugar!

Details

Prep time: 1 hour Cook time: 35 mins Total time: 2 hour Yield: 12 slices