Directions

• Preheat the oven to 350 degrees Fahrenheit. Prepare 3 round baking pans with baking spray and set aside.
• In a large mixing bowl, mix all the dry ingredients at once. Add the flour, sugars, cocoa powder, espresso powder, salt baking soda and baking powder, whisking together until combined.
• Then add in all the wet ingredients at once of vegetable oil, buttermilk, eggs, and vanilla extract. Whisk together until completely combined and a smooth chocolate batter forms.
• Divide the chocolate cake batter evenly between the 3 prepared baking pans.
• Bake in the oven for 30 minutes or until a toothpick is inserted and comes out clean.
• While the cakes bake, make the raspberry frosting. Blend the freeze dried raspberries until they are powder.
• In another mixing bowl add in the softened butter and cream cheese. use a hand mixer to blend together until creamy.
• Add in the powdered sugar along with the crushed freeze dried raspberries. Blend with a mixer until combined and a thick frosting is formed.
• Add in the vanilla, salt, milk, and raspberry preserves afterwards to slightly thin out the frosting and then blend until fluffy and creamy. With the addition of the raspberry powder and preserves, the frosting should be a light pink. Cover and set aside for later.
• Once the cakes are done, let them cool completely before assembling the 3 layer cake.
• Place the first layer on the serving dish or platter. Use a frosting spatula or butter knife to spread a thick layer of raspberry frosting on top of the first layer of chocolate cake.
• Then place about two tablespoons of raspberry preserves on top of the frosting, spreading on top evenly.
• Repeat this again on the second layer of chocolate cake, starting with the frosting followed by the raspberry preserves.
• When adding the last chocolate cake layer, just frost the top completely as well as the sides of the cake, creating a thick layer on top, but thin on the sides just to cover the chocolate cake. Don't worry about it becoming slightly crumby because this will be topped with a chocolate ganache and adds to the style of the finished cake.
• Place the cake in the refrigerator after frosting while making the chocolate ganache.
• In a bowl, add the chocolate chips. Heat up the milk on the stove until steaming but not boiling and pour over the chocolate chips. Let sit for a couple minutes.
• Mix with a whisk until the chocolate chips completely melt and the mixture is combined.
• Take the cake out of the fridge and pour the chocolate ganache all over the top, letting it fall and drip down the sides of the cake. Use a spatula or knife to aid the ganache in spreading and falling over the sides.
• Place a circle of fresh raspberries around the edge of the top of the cake to finish and garnish.
• Slice, serve and enjoy!