¼cuporganic raspberry preservesI use Polaner Fruit Spread
Raspberry Ganache Filling
12ouncessemisweet chocolate chips
6ounceswhole-fat coconut milkor heavy cream
Buttercream Frostingtinted pink
Preheat oven to 350 degrees. Spray two 8' x 2" cake pans with cooking spray, set aside. They must be at least 2" tall. If you do not have 2" tall pans, then substitute 9" cake pans.
In a large bowl, whisk together all of the dry ingredients.
Add the liquid ingredients, and beat until smooth. If you are using the chocolate chips, stir them in now.
Pour into prepared pans. Bake for 35 - 40 minutes depending on the size of pan you used, or until a toothpick inserted in the center of the cake comes out clean.
Allow cake to cool in the pans for 15 minutes, then turn out onto a cooling rack and cool completely.
In a small bowl, whisk together the raspberry preserves and Chambord until smooth. Set aside.
In a medium bowl, heat chocolate chips and coconut milk in the microwave for 1 minute to melt. Whisk until smooth. If not melted, continue to heat in 15 second increments until melted. Set aside.
When cake is completely cool, spread raspberry filling over the top. If you would like your cake to be four layers, slice each cake in half first (you will need additional raspberry filling to cover the third layer).
Spread raspberry ganache over the raspberry filling.
Cover with second cake layer (then third and fourth if making four layers).
Cover cake with Buttercream and decorate as desired.
If you do not have black cocoa powder, just use 3/4 cup regular cocoa powder.
If making a 4 layer cake you will need to double the filling. Or an additional 1/4 if you want to do the math, doubling is easier.
To cover with additional ganache, make an additional 1/2 batch of Chocolate Raspberry Ganche.
I turned my second cake upside down so I would have a flat top for my cake. Because I had a layer of chocolate on the top of my cake, I could not level the top with a knife. All was fixed with the buttercream.