Raspberry chocolate cake

1. Preheat to 160C. In a large bowl, whisk dry ingredients together. Mix in coffee, oil and buttermilk, eggs, vanilla and blend well. In 2 separate greased and floured 8-inch round baking pans, pour in batter.

2. Bake for 40 min until toothpick inserted in the centre comes out clean. Let cake cool in pan for 15 min. Remove pans and let it cool completely

3. In a saucepan, mix cornstarch, granulated sugar, lemon juice, lemon zest, raspberries over medium heat, stirring occasionally. Allow mixture to thicken for 15 min. Remove and cool completely.

4. Heat whipping cream in a separate pot until simmering. Remove and add chocolate pieces. With a lid on top, let sit for 10 min. Stir mixture until smooth. Set aside to cool completely.

5. Trim top of cake surface to even the top. Place one layer on a plate. Using a spatula, spread raspberry filling evenly on the top. Place the other layer of cake on top of it. With a spatula, frost the cake with chocolate ganache. Top with raspberries and refrigerate for 2 hours. Sprinkle some icing sugar and serve!