Directions

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  1. Preheat oven to 180C.
  2. Grease three 10-inch cake pans and line the base with baking paper.
  3. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and coffee powder. Set aside.
  4. In a separate bowl, add the eggs, oil and vanilla. Beat on medium-high speed until combined. 
  5. Add the buttermilk and mix for 30 seconds.
  6. Add the dry ingredients and mix slowly (so that the flour mix doesn’t fly everywhere) until just combined.
  7. Add the brewed coffee and beat on low speed until the batter is completely combined. Do not overbeat. Batter is thin.
  8. Divide batter evenly between the three pans.
  9. Bake for 20-22 minutes or until a toothpick inserted in the centre comes out clean.
  10. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  11. Prepare the chocolate buttercream. You can find a recipe here. Fill in a piping bag and set aside.
  12. To prepare the chocolate ganache, heat 3/4 cup heavy cream in the microwave until just boiling. Add the chocolate chips and let it sit for 2-3 minutes. Stir well with a spoon until well combined and smooth. Fill into a plastic squeeze bottle and set aside.
  13. Whip the raspberry preserve with a spoon so that it’s smooth and not lumpy.
  14. To assemble, place one layer of the cooled cake on your cake stand or serving plate. Trim/level the top using a serrated knife if it’s too domed. Pipe a dam around the outside of the cake layer with some of the chocolate buttercream (this will stop your filling from spilling over). Spread about 1/4 cup of chocolate ganache on top of the cake, in the centre of the dam. Drop spoonfuls of the raspberry preserve (about half of it) over the chocolate ganache. Using an offset spatula (or the back of a spoon) spread the preserve into an even layer.
  15. Add the second layer of cake, then repeat step 14.
  16. Place the third layer of cake and cover with a very thin layer of buttercream. Refrigerate the cake for ~30 minutes to allow the buttercream to set.
  17. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake (to create a drip effect) and then fill in the centre. Even it out with an offset spatula.
  18. Use the remaining chocolate buttercream frosting to pipe and decorate. Add fresh raspberries and Lindt chocolate.
  19. Refrigerate cake for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
  20. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

 

This recipe was adapted from Sally’s Bake Blog.