Name: Chocolate Cake with Chocolate Ganache and Raspberries
Prep time: 100 min
Yield: 10
Cuisine: Internacional
Ingredients: cooking spray; 2 cups flour; 1 3/4 cups sugar; 3/4 cups cocoa; 2 tablespoons baking soda; 1/4 tablespoons salt; 1 cup water; 3/4 cups buttermilk; 3/4 cups vegetable oil; 3 eggs; 540 grams semisweet chocolate, chopped (for the chocolate ganache); 2 1/4 cups whipping cream, (for the chocolate ganache); 6 tablespoons raspberry jam, (for the raspberry topping); 360 grams raspberries, (for the raspberry topping); icing sugar, (for the raspberry topping)

Preparation

1h 40 mins

Medium

Place the oven racks at the bottom. Preheat the oven to 350 ºF. Spray 2 round 9-inch cake pans with cooking spray. Line with parchment paper, spray with oil, and set aside. Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. Add all the ingredients to the bowl of a mixer. Mix 1 cup of water, buttermilk, oil, and eggs. Combine the wet ingredients with the dry ones. Divide the batter between the two pans. Bake for 30 minutes.