Chocolate cake with raspberries

Combine sugar, starch and water in a saucepan. Put on medium heat and stir until the sand begins to melt.

Lay out the raspberries. Cook, stirring occasionally, until the berries begin to soften and juice up.

Then wait for the mixture to thicken slightly and remove from heat. Transfer to a bowl and chill in the refrigerator.

Use a whisk to combine flour, sugar, cocoa, baking powder and salt.

Whisk separately milk, vegetable oil, vanilla extract and eggs.

Pour to dry ingredients and beat with a mixer until smooth.

Whisking it at low speed, gently pour in hot water. The dough will turn out to be liquid.

Divide it into three parts. Grease a round shape with a diameter of 20 cm with oil, and cover the bottom with a round sheet of parchment. Pour in one part of the dough.

Bake in an oven preheated to 180 ° C for 22-25 minutes. The toothpick should come out of the cake not completely dry, but with small lumps of dough.

Let the cake rest in the mold for 2-3 minutes, then remove. Bake the other two cakes in the same way. Cool them completely.

Break up the cream chocolate and place in an ovenproof bowl. Place over a saucepan of boiling water so that the bowl does not touch the liquid. Stir the chocolate until completely melted.

Beat the softened butter with a mixer. Pour in chocolate and beat thoroughly.

Pour in cocoa, beat. Add half of the powder, salt and half of the cream. Whisk again thoroughly.

Add the rest of the icing sugar and smooth. The cream should be quite thick. But if it is too dense, dilute it with the rest of the cream, pouring in a little.

Break up the ganache chocolate, place in a bowl and top with hot, but not boiling, cream.

After 2-3 minutes, stir until the ganache is completely homogeneous.

Cut off uneven tops from the cakes. Place the cream around the edges of the first crust using a cooking bag. On the inside, in the resulting ring, brush the ¹⁄₄ ganache cake layer and top with half the raspberry puree.

Place the second crust on top and repeat all layers of the filling. Cover with a third cake layer.

Brush the top and edges of the cake with cream. Top with ganache and garnish with raspberries. If there is still cream, use pastry tips to make patterns on the cake from it.