Ingredients
Cake
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
Chocolate ganache and raspberry topping
18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/4 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
Test-Kitchen Tip
A two-step process ensures a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.
Equipment Tip
This recipe calls for two 9-inch cake pans with 2-inch-high sides, which is a bit deeper than an average cake pan. You can find these pans at kitchen supply stores and restaurant supply stores, or buy them online at surlatable.com or culinarydistrict.com.