1 1/2cupFresh Raspberriesplus more for the topping
Chocolate Ganache
1 1/3cupSemi-Sweet Chocolate Chips
1cupHeavy Whipping Cream
Notes
For the cake:Preheat your oven to 350. Spray or grease a 10" springform cake pan
Combine your flour, sugar, cocoa powder, baking soda, baking powder and salt to into a large bowl and whisk together
In a smaller bowl, combine milk, oil, vinegar, vanilla and coffee
Pour the wet ingredients into the dry mixture and whisk until fully combined.
Gently fold in about half of your raspberries
Pour your batter into your greased springform pan. Dot the top with your remaining raspberries and slightly push them into the top of the batter
Bake at 350 for about 40 minutes, or until a toothpick inserted into the center comes out clean - do not over cook!Remove from oven and let cool before releasing the spring. Let your cake cool completely before topping with Ganache.Ganache:
Place your chocolate chips into a large bowl
Using a sauce pot, heat your heavy whipping cream until just before it boils
Pour the hot whipping cream over your chocolate chips and cover with a lid for 5 minutes, trapping the heat to allow the chocolate chips to melt
After 5 minutes, whisk the cream and chocolate chips together. This will take some time...it will be very thin at first, but the longer your whisk, the thicker and more incorporated it will become
Once the cream and chocolate is fully combined and thickened, let it sit in the bowl, uncovered, for about 10-15 minutes so it can cool and firm up
Pour your Ganache on top of your cooled cake. Using an offset spatula or butter knife, gently spread the ganache, letting it drip down the sides of your cake.Let the cake set for at least an hour to allow the ganache to set. Top your gorgeous cake with fresh raspberries, take a beautiful photo and do your best not to eat the whole cake in one sitting!