1 1/2 cups dark chocolate chips
3/4 cup heavy cream
2 tbsp butter
Instructions:
• Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
• Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, buttermilk, and vanilla. Combine wet and dry ingredients.
• Divide batter into pans and bake for 30-35 minutes. Cool completely.
• Simmer raspberries, sugar, and lemon juice until thickened. Let cool.
•Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.
• Spread raspberry filling between cake layers, then pour ganache over the cake.
•Chill before serving for a rich, truffle-like texture.
