chocolate ganache cake with raspberry whipped cream

Prep: Grease two 9-inch cake pans well with shortening, then dust with flour, tapping and shaking the pan to coat completely. Tap out the excess. Preheat oven to 350 degrees F.

Make the Cake Batter: Whisk together the dry ingredients in a medium bowl and set aside. Cream softened butter in a large mixing bowl with mixer until creamy, about 1-2 minutes. Add sugars and cream until well combined and creamy/fluffy - another minute or so. Add the eggs, egg yolks, and vanilla and mix until just combined. Add half the buttermilk, and mix until just barely combined, then add half the dry ingredients and do the same. Repeat with remaining buttermilk and dry ingredients.

Bake the Cakes: Divide batter between prepared pans and bake for 25-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Let cakes cool in pans 10-15 minutes, run a butter knife around the edges, and invert onto cooling racks to cool completely.

Make the Raspberry Whipped Cream: Make sure your heavy cream is VERY cold - straight from the fridge - before you begin or it won't whip up.

Measure the unflavored powdered gelatin into a microwave safe bowl. Add the 4 tsp of cold water and let stand for 5 minutes - it will be very thick. Next, microwave until the gelatin dissolves and becomes liquid - this will only take about 6-10 seconds. Start with 5 seconds, then check it every few seconds until it is completely liquified, so it isn't ruined. Set aside.

Add heavy cream, vanilla, and powdered sugar to a large bowl (it will splatter!) and beat on high with electric mixer until it begins to thicken. Once the mixture starts to thicken (but it's not to the soft peaks stage) add the gelatin in a thin stream, while you continue to mix. (Reheat in the microwave a few seconds if it re-solidified) Keep mixing another 30 seconds and check for soft peaks (turn mixer off - lift straight out of the bowl - soft peaks should form in the bowl, but won't stand like firm peaks). Add the raspberry preserves here. Continue mixing until stiff peaks form and then stop so it doesn't deflate.

Make the Chocolate Ganache: Chop the chocolate very finely and add to a heat-safe bowl. Heat the heavy cream in a small pot over medium heat until simmering (not boiling!). Pour over the chocolate and let sit 5 minutes. Then, stir until it's completely smoothed out. If you have any lumps left from pieces of chocolate that weren’t small enough, pop the bowl in the microwave for 8 seconds at a time, stirring between each interval, until completely smooth. Let the ganache cool for a few minutes before using, so it won't run everywhere when you spread it on the cake.

Assemble the Cake: Once the cake layers are cool and your fillings are ready, begin assembling. Lay one cake layer down on your cake stand or cake plate, using strips of wax paper to protect it from getting messy. Just pull them away when you’re finished! No need for a cake turn table. An offset spatula works well with the ganache. A regular silicone spatula works well for the raspberry whipped cream. 

You can level the cakes before you begin, if they're a bit domed on top, by shaving bits off with a serrated knife. Spread 1 cup of slightly cooled ganache over the first cake layer. Then, add about 1 and 1/2 cup of the raspberry whipped cream. Add the second cake layer and repeat. Use the remaining raspberry whipped cream to coat the whole cake (sort of like a crumb coat) and smooth it using a cake scraper. 

Chill the cake in the fridge for 20-30 minutes. Then, add the chocolate ganache (gently reheat in microwave for 20 sec intervals if it's cooled too much to spread) to the cake, working in small sections - it sets fast! Cover the whole cake with the ganache.

Serve + Store: Chill the cake for 20 minutes to help the ganache set up. Then, enjoy!! Store leftovers, tightly covered, in the fridge for up to 5-6 days. The completed cake can be chilled, then covered well, and kept in the fridge overnight before serving, as well.

Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight.

Raspberry whipped cream can be made a day ahead, covered tightly and stored in the fridge overnight.

Chocolate ganache can be made a day ahead, covered tightly, and stored in the fridge overnight. Reheat chocolate ganache gently with a double boiler or in the microwave (20 sec intervals) before using.