Rich Chocolate Cake with Raspberry Layers, Milk Chocolate Speckled Frosting and Ganache

Chocolate Cake

1. Preheat the oven to 338°F (170°C, bake). Grease and line two 20 cm / 8 inch round cake tins with baking paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, hot coffee, milk, yoghurt, and oil until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Make sure you avoid over mixing.
5. Divide the batter evenly between the prepared tins.
6. Bake for 28–35 minutes, or until the centers spring back lightly and a toothpick inserted into the middle comes out with a few moist crumbs.
7. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely before frosting.

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Chocolate Ganache

1. Heat the cream until just steaming, then pour over the chopped milk chocolate.
   Let it sit for 2 minutes, then stir until smooth and glossy.
2. Refrigerate for 20–30 minutes, stirring occasionally, until thickened to a spreadable texture.

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Raspberry Filling

1. Add raspberries, sugar, and lemon juice to a small saucepan. Place over medium heat and bring to a gentle simmer. Cook for 6–8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
2. If you want a thicker compote for cake fillings, stir together the cornstarch and water, then mix it into the compote. Simmer for another 1–2 minutes until glossy and thick. Cool completely.

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Frosting

1. Using a hand mixer or stand mixer, beat the softened butter and cream cheese together until smooth.
2. Add the cocoa powder and mix again. Add some of the chocolate ganache to loosen the frosting. Add in chopped chocolate until completely mixed.