Chocolate cake

1. Preheat the oven to 329°F/165°C° and line 3 6 inches/ 15 cm-diameter baking pans with parchment paper (if you only have one pan, plan to bake the mixture in 3 batches).
2. In a bowl, mix and sift together the dry ingredients: cake flour, cocoa powder, baking soda, baking powder and salt.
3. In another bowl, mix together the buttermilk and cooled black coffee and set aside.
4. In the bowl of a mixer, mix the oil with the sugar, then add the eggs and vanilla extract and mix for at least 3 minutes with an electric mixer.
5. Add the dry ingredients and the buttermilk and coffee mixture alternately and in batches, mixing with a rubber spatula until you have a smooth, slightly liquid batter.
6. Divide the mixture into 3 and distribute into the 3 prepared pans, then bake in the oven for around 30-35 minutes until puffed on top and cooked through in the center.
7. Take the chocolate cakes out of the pans and leave them to cool for a few minutes before unmolding, then cool completely on a wire rack.

Raspberry filling

Follow my recipe for raspberry compote.

Chocolate ganache

1. Finely break or chop the chocolate and place in a large bowl.
2. Heat the heavy cream in a saucepan over medium heat until simmering.
3. Pour the hot cream over the chocolate all at once and leave for a few moments.
4. Mix with a hand whisk or spatula until you have a smooth, lump-free liquid ganache (use a hand blender if necessary to smooth the ganache).
5. Cover on contact and place in the fridge for 2-3 hours, until the ganache is at around 71°F / 22°C.
6. Whip the cooled ganache with an electric mixer or a stand mixer fitted with the whisk attachment for about 2 minutes at medium speed until you obtain a smooth ganache.

Chocolate drip

1. In a double boiler or in the microwave, melt the chopped chocolate with the heavy cream until you have a liquid glaze.
2. Allow to cool at room temperature to 32°C before using on the cake.

Assemble the cake

1. Cut out the bumps on the 3 cakes using a cake leveler or large saw knife.
2. Place the first layer of chocolate cake on a cake board placed on a cake decorating turntable.
3. If necessary, apply a ring of chocolate ganache to the outer edges of the cake, then fill the inside with the raspberry filling.
4. Place a second layer of cake and repeat this last step for the remaining layers of cake.
5. Cover the whole cake with a thin layer of chocolate ganache, and spread with an angled spatula to seal in the crumbs. If necessary, place the cake in the fridge for 20 minutes.
6. Apply a new layer of chocolate ganache to the cake and smooth it with icing smoother.
7. Drizzle the runny chocolate glaze over the top of the cake and decorate with fresh raspberries.
8. Place in the fridge for about 1 hour before serving.