Chocolate Raspberry Truffle Cake

Ingredients:



Cake:
 1 1/2 cups all-purpose flour
 1/2 cup cocoa powder
 1 tsp baking soda
 1/2 tsp salt
 1/2 cup unsalted butter, softened
 1 cup sugar
 2 eggs
 1 cup buttermilk
 1 tsp vanilla extract

Raspberry Filling:
 1 1/2 cups fresh raspberries
 1/4 cup sugar
 1 tbsp lemon juice

Chocolate Truffle Ganache:
 1 1/2 cups dark chocolate chips
 3/4 cup heavy cream
 2 tbsp butter

Instructions:
 Preheat oven to 350°F (175°C). Grease and line three 7-inch cake pans.
 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.
 Divide batter into pans and bake for 30-35 minutes. Cool completely.
 Simmer raspberries, sugar, and lemon juice until thickened. Let cool.
 Heat heavy cream, pour over chocolate chips, stir until smooth, then mix in butter.
 Spread raspberry filling between cake layers, then pour ganache over the cake.
 Chill before serving for a rich, truffle-like texture.