1-Let’s dive into making this chocolate raspberry cake, starting with the raspberry filling to give it time to chill. First, whisk cornstarch with water, then mix in fresh or frozen raspberries, granulated sugar, and lemon juice. Cook this on the stove until it boils and thickens, stir in pure vanilla extract, and let it cool before chilling it thoroughly this step takes about part of the 1.5 hours prep time and helps the flavors meld.

2-Next, preheat your oven and prepare the pans with grease and parchment rounds. In a bowl, combine the dry ingredients like all-purpose flour, unsweetened natural cocoa powder, granulated sugar, baking soda, baking powder, salt, and optional espresso powder. In another bowl, mix wet ingredients including vegetable oil, large eggs, full-fat sour cream, buttermilk, and pure vanilla extract, then add hot water or black coffee to blend everything smoothly. Fold in the mini semi-sweet chocolate chips tossed in flour to keep them from sinking.

3-Divide the batter into three 8-inch pans and bake for 24-26 minutes, or until a toothpick comes out clean. Let the cakes cool completely while you make the chocolate buttercream by beating unsalted butter and gradually adding confectioners’ sugar, cocoa powder, heavy cream, salt, and pure vanilla extract until it’s smooth and creamy. For assembly, level the cake layers if needed, spread a thin layer of buttercream on the first layer, pipe a border to hold the raspberry filling, and add the filling inside. Repeat for the second layer, top with the third, apply a crumb coat, and chill to set.

4-Once chilled, prepare the ganache by heating heavy cream with optional raspberry liqueur, pour it over chopped quality semi-sweet chocolate, and stir until smooth. Let it thicken, then spread it over the cake. Garnish with fresh raspberries if you like, and serve right away or chill for later. This process, including the full six hours of prep, cooking, cooling, and chilling, results in a cake that serves 12-14 people perfectly.