Serves 8
2 cups plain flour
1½ cups granulated sugar
1 cup dark cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
Pinch salt
2 eggs, at room temperature
1 cup hot black coffee
1 cup buttermilk or full-fat yoghurt
½ cup vegetable oil
1 tbsp vanilla essence
Raspberries and shredded chocolate, to serve
Berry Mascarpone Filling
4 cups berries
2 cups mascarpone
½ cup icing sugar
Ganache
2½ cups dark choc chips
1 cup heavy cream
Chocolate Drip
½ cup dark choc chips
¼ cup heavy cream
Preheat oven to 180°C and spray 2 x 23cm cake pans with cooking spray. Sift dry ingredients into a bowl of an electric mixer. Add wet ingredients. Stir with a spatula. Mix with paddle attachment for 3 minutes. Divide mixture between pans. Bake for 40 minutes or until a toothpick inserted comes out clean.
To make berry mascarpone filling, strain berries. Whisk mascarpone with electric mixer for a few seconds. Slowly add berry juice. Add sifted icing sugar.
To make ganache, place choc chips and cream in a heatproof bowl, and microwave for a minute. Stir mixture and microwave for 30 seconds. Repeat until choc chips have melted. Let ganache cool in refrigerator for at least 3 hours.
To make chocolate drip, melt choc chips and heavy cream in microwave or double boiler.
Place 1 cake on a serving plate. Top with mascarpone filling. Place second cake on top. Coat both cakes with ganache. Drizzle with chocolate drip. Top with raspberries and sprinkle with chocolate shreds.