Double Chocolate Layer Cake with Raspberry Filling

INGREDIENTS

• For cake layers:
• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk (for dairy free variation: mix 1 1/2 cups soymilk with 1 tablespoon cider vinegar and set aside to curdle)
• 3/4 teaspoon vanilla
• For ganache frosting: (halve this if filling with raspberry or other filling)
• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream (or soy creamer)
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter (or margarine)
• For raspberry filling: (optional)
• 2 10-ounce bag frozen raspberries, thawed
• 1/2 cup sugar
• 2 tablespoons cornstarch