Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) Dutch-process cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) hot coffee
  • ½ cup (120ml) seedless raspberry jam
  • 2 tbsp (30ml) fresh lemon juice
  • 1 cup (150g) fresh raspberries, halved
  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp (28g) unsalted butter, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your pans.
  2. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla. Beat on medium speed until smooth.
  4. Stir in the hot coffee by hand; the batter will be thin, which is normal.
  5. Divide evenly between pans and bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs.
  6. Once cooled, level the cake tops with a serrated knife.
  7. Whisk the raspberry jam and lemon juice together until smooth.
  8. Spread a thick layer of the jam mixture on the first cake layer.
  9. Press the halved fresh raspberries into the jam.
  10. Place the second cake layer on top.
  11. Apply the truffle glaze by emulsifying heated heavy cream with semi-sweet chocolate and butter, then draping over the cake.