Dark Chocolate Raspberry Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Sift together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed until smooth.
4. Stir in the boiling water by hand until the batter is thin and combined.
5. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
8. Mash the berries with a fork as they heat until they release their juices.
9. Stir in the cornstarch dissolved in 1 tbsp water and simmer for 2–3 minutes until the sauce thickens.
10. Remove raspberry reduction from heat and let cool completely.
11. Place one cake layer on a plate and spread a generous layer of raspberry reduction, leaving a 1/2 inch border around the edge.
12. Place the second cake layer on top of the raspberry reduction.
13. Heat heavy cream until it begins to simmer, then pour over the chopped dark chocolate and let sit for 5 minutes.
14. Stir the chocolate and cream slowly from the center outward until glossy, then stir in the room temperature butter.
15. Pour the ganache over the assembled cake, smoothing it with an offset spatula.