To Make The Chocolate Raspberry Buttermilk Cake:

1. Preheat oven to 350° F.
2. Line the bottom of two 8 or 9 inch cake pans with parchment paper. Spray pans with cooking spray and flour or butter and flour.
3. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl.
4. Whisk in sugar and salt. Set aside.
5. In another mixing bowl, add SMITH’S Buttermilk, vegetable oil, vanilla and eggs. Whisk until combined.
6. Gradually whisk dry ingredients into the wet ingredients.
7. Pour batter evenly into cake pans.
8. Bake for 30-35 minutes if using 8” pans or 25-30 minutes if using 9” pans. Toothpick inserted in center of cake should come out with few moist crumbs.
9. Score edges and cool cakes in pans for 10 minutes.
10. Flip cakes onto wax paper and cool completely on cooling racks.
11. Cut cakes in half to make 4 discs.
12. Place on serving platter.
13. Insert small wax paper squares under bottom edges of first layer of cake to keep platter clean while decorating.
14. Add 1/3 of the raspberry jam on first layer and spread evenly. Repeat with 2 additional layers.
15. Top with final layer.
16. Spread whipped ganache over the top and sides of the cake.
17. Refrigerate for 6 hours or overnight.
18. Remove cake from refrigerator for final chocolate ganache.
19. Run the tip of the squeeze bottle filled with warm chocolate ganache along the top edge of the cake. Gently squeeze the bottle and release to create drips along the edges. The longer you rest the dip and squeeze, the longer the drips.
20. After drips along edges are complete, squeeze remaining ganache in the center of the cake. Spread evenly.
21. Refrigerate the cake until ready to serve. Serve at room temperature.
22. Refrigerate in sealed container for up to 5 days.

To Make The Raspberry Jam:

1. Pour raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly.
2. Simmer for 10-15 minutes or until thickens.
3. Remove from heat and set aside to cool.

To Make The Whipped Ganache Frosting:

1. Place chopped chocolate into a heatproof bowl.
2. Heat the SMITH’s Heavy Whipping Cream in a small saucepan until near boil.
3. Pour hot cream over the chocolate. Let sit for 2 minutes.
4. Whisk until smooth.
5. Refrigerate for 60 minutes.
6. Beat cooled ganache until fluffy.

To Make the Chocolate Ganache (for drips and topping):

1. Place chopped chocolate into a heatproof bowl.
2. Heat the SMITH’S Heavy Whipping Cream in a small saucepan until near boil.
3. Pour hot cream over the chocolate. Let sit for 2 minutes.
4. Whisk until smooth.
5. Pour into squeeze bottle.

To Make The Sugared Berries:

1. Stir together water and 1/4 cup of sugar.
2. Microwave for 1 minute to create a simple syrup. Cool for 5 minutes.
3. Dip raspberries into the simple syrup. Roll into the remaining granulated sugar.
4. Place on cooling rack or plate and allow to dry for 10 minutes to harden.