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Cake:
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 cup water
¾ cup buttermilk
¾ cup vegetable oil
3 large eggs
Chocolate ganache and raspberry topping:
18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2¼ cups heavy whipping cream
6 tablespoons seedless raspberry jam, stirred to loosen, divided
2 6-ounce containers fresh raspberries
Powdered sugar
Special equipment: 2 9-inch-diameter cake pans with 2-inch-high sides
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1st Keep
 slbarry10
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