Tender chocolate cake is layered with raspberry jam and rich chocolate ganache (a mixture of melted chocolate and whipping cream) in this great dessert. Fresh raspberries make a pretty and easy topping.
- Nonstick vegetable oil spray
- 2 cups unbleached all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD:Can be made 1 day ahead.