The Richest Chocolate Cake Ever -

The first step is to preheat the oven to 350°F (176°C ) Then, prepare ( 2) 6inch cake pans by spreading some butter and adding some flour making sure to remove any excess flour or you can use baking spray. This will help the cakes release easily. Set aside.
Next, In a large mixing bowl add 1 ⅓ cups (228g) all-purpose flour,¾ cup unsweetened cocoa, 2 cups of sugar,2 ¼ tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt, whisk until all is well combined. In another mixing bowl, add 1 cup of milk, 1/2 cup oil, 1 ½ tsp vanilla extract, and 2 large eggs, whisk until well combined.
Combine the wet ingredients into the dry ingredients and whisk until well combined.
Little by little add 1 cup of hot water and mix. Using a spatula scrape down the sides of the bowl making sure is well combined.
Next, divide the batter evenly between the two baking pans. Place them in the oven and bake for 25-30 minutes or until a toothpick comes out clean.
Then remove the cakes from the oven, place them in a cooling rack. While the cakes are cooling, let's prepare the chocolate frosting and chocolate ganache.

In a small container combine1/4 a cup of sugar,1 tablespoon cornstarch, and 2 tablespoons of water.
Place 2 cups of raspberries in a small saucepan and add the cornstarch mixture. Place it on the stove over medium heat and stir to combine. Using a spatula mash the raspberries and continue cooking until the raspberries start to soften and release their natural juices.
Remove from the heat when these juices start to thicken about 5 to 6 minutes. Pour the mixture into a heat-resistant bowl, let it cool for a few minutes and refrigerate until completely cool.

In a small saucepan place 12oz semi-sweet chocolate chips and melt.
Using a stand mixer or you can use a hand mixer as well add 1 ½ cups (336g) unsalted butter and beat until smooth. Remember the butter should be room temperature. Then, add the melted chocolate and beat until well combined. Add 5 tbsp. unsweetened cocoa powder and continue mixing.
Next, add 2 cups of powdered sugar, 1/2 tsp salt, and 5 tbsps heavy whipping cream and mix to combine. Add the remaining heavy cream ( 5 tbsps) mix until a smooth consistency. Add the rest of the heavy cream (2 tbsps) as needed until you get the consistency of frosting.

In a medium-sized bowl add 10oz semi-sweet chocolate chips set aside. Then, on the stove heat 3/4 cup of heavy cream until just simmering. Avoid the cream from boiling as it can burn the chocolate. Just remove from the stove as soon as you see little bubbles around the edges. Pour the hot cream over the chocolate chips and whisk until smooth. Set aside.

In this recipe, I decided to keep one of the chocolate cake in one piece and pour some ganache on top. Using a serrated knife gently cut into half one of the chocolate cakes. Make sure the cake is completely cool before cutting into it.
Spread some of the raspberry sauce in the center of the cake and very gentle place the other one on top. There was no need to spread the raspberry sauce onto the cake. Gently, place your hand on top and slightly press so that the sauce distributes evenly.
Using a spatula spread the chocolate frosting and cover the whole cake. I’m, not a baker so I didn’t have special tools to do this process, I did try my best. As I said before my respects for those professional bakers out there!
Then, pour chocolate ganache on top, and using a dessert decorator I pipe some of the delicious chocolate frostings on top and decorated the cake with some fresh raspberry. Mission accomplished!

The Richest Chocolate Cake Ever