1-Making the Raspberry Filling: Combine sugar, cornstarch, and water in a saucepan over medium heat. Stir until the mixture thickens, then add raspberries and simmer for 5 10 minutes, mashing them frequently until thickened. Finally, strain if desired to remove seeds and refrigerate until completely cool.

2-Baking the Chocolate Cake Layers: 1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Whisk dry ingredients flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.
3. In a separate bowl, whisk wet ingredients milk, oil, vanilla, and eggs.
4. Gradually combine wet and dry ingredients, adding hot water last. Mix gently until just incorporated.
5. Divide batter evenly between pans and bake for 22 25 minutes. Cool on a wire rack.

3-Preparing the Chocolate Frosting: Beat butter until smooth, then gradually add melted chocolate in batches. Mix in cocoa powder, followed by half the powdered sugar, salt, and cream until combined. Add the remaining powdered sugar and cream, and beat until smooth and fluffy.

4-Assembling and Finishing: Heat cream until boiling, pour over chocolate chips, let sit for 5 minutes, then whisk until smooth for the ganache. Level cake layers, pipe a frosting border around the edge of the first layer, spread ganache inside, and add raspberry filling. Repeat layering, frost the entire cake, drizzle with ganache, pipe frosting swirls on top, and garnish with fresh raspberries. Refrigerate until serving. Remember, if you’re looking for more baking ideas, check out our blueberry banana muffins recipe for a quick breakfast option.