𝗗Ohh! Raspberry Choco Ganache Cake Extravaganza – Pure Decadence Unleashed!

Ingredients
● 1 cup boiling water
● 2 cups all-purpose flour
● 2 cups granulated sugar
● 1 cup heavy cream
● 2 large eggs
● 3/4 cup unsweetened cocoa powder
● 2 teaspoons baking powder
● 1 cup buttermilk
● 1 tablespoon cornstarch
● 1 teaspoon salt
● 1 teaspoon espresso powder
● 1/2 cup vegetable oil
● 8 ounces semisweet chocolate, chopped
● Juice of 1 lemon
● 2 teaspoons vanilla extract
● 2 cups raspberries (for the compote)
● 1 1/2 teaspoons baking soda
● Fresh raspberries (for garnish)
● Shaved chocolate pieces (for garnish)

Instructions
1: Preheat your oven to 350°F (175°C); grease and flour two 9-inch cake pans.
2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
3: Add buttermilk, vegetable oil, eggs, and vanilla extract; mix until just combined.
4: Carefully stir in the boiling water—the thin batter ensures a super moist cake.
5: Divide the batter evenly between the pans and bake for 30-35 minutes; a toothpick inserted should come out clean.
6: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7: Meanwhile, prepare the raspberry compote by simmering raspberries, a bit of sugar, cornstarch, and lemon juice until thickened; then let it cool.
8: For the chocolate ganache, heat the heavy cream until it simmers, pour it over the chopped chocolate, and stir until silky smooth.
9: Assemble your cake by layering one cake with a generous spread of raspberry compote, topping it with the second cake, and finishing with a thick layer of ganache.
10: Garnish with fresh raspberries and shaved chocolate pieces, then serve and enjoy every decadent bite!