1️⃣ Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2️⃣ Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, buttermilk, and vanilla. Combine wet and dry ingredients.
3️⃣ Divide batter into pans and bake for 30-35 minutes. Cool completely.
4️⃣ Simmer raspberries, sugar, and lemon juice until thickened. Let cool.
5️⃣ Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.
6️⃣ Spread raspberry filling between cake layers, then pour ganache over the cake.
7️⃣ Chill before serving for a rich, truffle-like texture.
Nana’s creativity knows no bounds!
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Been making this dish for 40 plus years! A family favorite. All my kids requested the recipe when they got their own places and now make it for their kids.
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