Step 1: Prep the Cake Pans

• Preheat oven to 350°F (175°C).

• Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Make the Cake Batter

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.

2. In a large mixing bowl, cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then mix in the vanilla extract.

4. Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix just until combined.

Step 3: Bake the Cake

• Divide the batter evenly between the two pans.

• Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

• Let the cakes cool completely on a wire rack before assembling.

Step 4: Prepare the Raspberry Filling

• In a small saucepan, combine raspberries, sugar, and lemon juice.

• Simmer over medium heat for 5–7 minutes, stirring often, until thickened.

• Allow to cool to room temperature.

Step 5: Make the Ganache

• Heat the heavy cream until it just begins to boil.

• Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2–3 minutes.

• Stir until smooth and glossy, then add in the butter and mix until fully melted.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread the raspberry filling evenly over the top.

3. Add the second cake layer.

4. Pour ganache over the top, letting it drip down the sides for a beautiful finish.

Step 7: Chill and Serve

• Refrigerate the cake for at least 1 hour before serving.

• Slice and enjoy.