- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup dark or dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup red wine (I went with a cabernet sauvignon that promised notes of chocolate and raspberries…but let’s be real, I don’t know wine so do what you feel.)
- 1/2 cup light olive or vegetable oil
- 2 teaspoons vanilla extract
- 8 oz (1 block) cream cheese at room temperature
- 1/2 cup butter (1 stick) at room temperature
- ¼ cup raspberries (fresh or frozen)
- 1 teaspoon vanilla
- 1-2 tablespoons buttermilk
- 2 ½ cups powdered sugar
- 3.5 oz dark chocolate chopped (I used dark chocolate chips: ½ cup + 2 tablespoons)
- 4 tablespoons heavy cream
- Preheat oven to 350ºF. Grease and flour 2 9-inch round baking pans.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, and baking powder.
- Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated.
- Divide the batter evenly among prepared pans and bake for 30-35 minutes until the cakes begin to pull away from the edges of the pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes on wire racks for 10 minutes, then turn them out onto the racks and finish cooling completely before frosting.
- Puree raspberries in a blender for 3-5 minutes until they are smooth (try to blend away the seeds).
- In a large bowl or in a stand mixer, beat together butter, cream cheese, raspberry puree, and vanilla.
- Beat in powdered sugar, then add buttermilk as necessary (1 tablespoon at a time) to reach a spreadable consistency.
- Cut cakes in half to make 4 layers. Spread frosting evenly between the layers, and cover the cake completely. (It will work best if you do a “crumb layer” – i.e. spread a thin layer of frosting around the outside to catch all the crumbs, then do a second frosting layer to make it look good.)
- Refrigerate the cake at least one hour.
- In a double boiler or a microwave-safe bowl, melt the chocolate and heavy cream, stirring occasionally.
- Pour ganache over the cold cake, spreading with a spatula as you go.
Serving tip: Cut with a sharp knife that you’ve dipped in hot water between each slice.