Dad's Birthday Chocolate Cake

My dad loves coffee, chocolate, and raspberries, so when I found this recipe on smittenkitchen.com, I knew it was the perfect treat to bake for his birthday! After my first attempt ended in a volcano of chocolate in my oven (because I used 9 inch cake pans that were 1 inch deep instead of 10 inch pie pans that were 2 inches deep--oops!), I halved the recipe and cooked it in three 8 inch cake pans that were 1 inch deep. Perfect! Happy birthday, dad!

DAD'S BIRTHDAY CHOCOLATE CAKE
Adapted from smittenkitchen.com
Serves 10-12

For cake layers
 1.5 oz semisweet chocolate
3/4 c brewed coffee

1 1/2 c sugar

1 1/4 c flour

3/4 c unsweetened cocoa powder
1 t baking soda

1/2 t baking powder

3/4 t salt

2 eggs

1/2 c vegetable oil

3/4 c buttermilk

1/2 t vanilla

For ganache frosting8 oz semisweet chocolate
1/2 c heavy cream

1 T sugar

1 T light corn syrup

1/4 stick butter

Raspberry Filling 
10 oz frozen raspberries, thawed

1/4 c sugar

1 T cornstarch

IMPORTANT: three 8 inch cake pans

Make cake layers:
1. Preheat the oven to 300-degrees F. and grease three 8-inch cake pans. Line bottoms with rounds of wax paper and grease the paper.
2. Melt chocolate in hot coffee in a small saucepan over low heat.
3. In a large bowl mix sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. In another large bowl, beat the eggs until thickened and lemon colored (about 3 minutes with a Kitchenaid mixer).

5. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture.
6. Gradually mix in the sugar mixture.
7. Divide batter between pans and bake in middle of oven 30-35 min.  Do NOT overfill the pans.
8. Cool layers completely in pans on racks. Invert layers onto racks and remove wax paper.  Cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
1. In a saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
2. Add chocolate, whisking until chocolate is melted. 

3. Remove from heat.  Cut butter into pieces and add, whisking until smooth.
4. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.

Raspberry Filling
1. Puree the raspberries in a food processor, blender or immersion blender.
2. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
3. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
4. Let it cool complete before spreading it thinly over three layers.

Frost the cake with ganache and enjoy!