Chocolate Layer Cake with Raspberry Curd

In this Instagram reel you can see how I make the cake. For the chocolate ganache bring heavy cream almost to a boil, then stir in chopped chocolate. Stir until the chocolate has fully melted. Then cover and chill in the fridge.

For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 18cm/6inch cake pans with parchment paper.

Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin. Pour into prepared cake pans. If you only have one, you will have to bake one after the other. Chill the second half in the fridge while you bake the first batch. Baking time is about 45min, an inserted tooth pick should come out clean. Cool and release from cake pan.

For the raspberry curd weigh raspberries, lemon juice and sugar into a pot and bring to a boil. Then take off of heat and while stirring, add the eggs. Let simmer for a few minutes on low heat until it has thickened. Meanwhile mix the cornstarch with a little bit of cold water in a mug, then add to the mix. Let simmer one more additional minute while stirring. Cut the butter in cubes and also add to the mix until the butter has melted. Cover and chill in the fridge.

Now we are going to assemble the cake. First beat the chilled ganache with a mixer until stiff peaks form, this shouldn't take too long. Transfer to a piping bag. Cut each cake layer in half so that you have four cake layers total. Pipe a "damm" at the outer edges of the first cake layer with the ganache. This will help for the curd not to come out. Fill the center with raspberry curd (about four tablespoons). Place the second cake layer on top. Repeat procedure with the second and third cake layer. Place the fourth cake layer upside down so that you have sharp edges. Use ganache to frost the outside and top of the cake thinnly. Chill prepared like this for at least half an hour or overnight. For the decoration melt the chocolate with the oil on low heat. Be sure that your cake is fully chiled. Then create the drip effect by pushing a bit of the melted chocolate down on the edge of the cake with a spoon. Spread the remaining chocolate on the top of the cake. Pipe on some circles with the ganache and decorate with fresh raspberries (see pictures).