The recipe below is for 4 10-inch layers filled with raspberry filling and coated in chocolate ganache.
Ingredients:
Cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Special equipment: two 10- by 2-inch round cake pans
Ganache frosting
1/2 pound fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
1/4 stick unsalted butter
Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Directions:
Cake Layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Frosting:
Finely chop chocolate. In a 1- to 1 1/2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
Raspberry Filling:
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
Let it cool complete before spreading it thinly over three layers. Spread chocolate frosting over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Buttercream Icing for Decorating/Writing:
I used about a fourth of this recipe, found on Leah Cooks Kosher:
1/2 pound stick butter or margarine, unsalted and at room temperature
1/4 teaspoon salt (omit if your margarine is salted)
2 teaspoons vanilla extract (or flavored extract if preferred)
2 pounds (about 8 cups) powdered sugar
1/3 cup milk
Food coloring, optional
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