1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add wine. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. While cakes cool, make icings. To make the raspberry buttercream, add the raspberries to a food processor and puree until smooth, then strain through a fine mesh sieve to remove the seeds.
In a large mixer bowl, beat the butter and shortening together until smooth.
8. Add half of powdered sugar and beat until smooth.
9. Add 3-4 tablespoons of raspberry puree and beat until smooth.
10. Add the remaining powdered sugar and beat until smooth, then add additional raspberry puree until it’s the right flavor and consistency. Set buttercream aside while you make the chocolate buttercream.
11. To make the chocolate buttercream, beat the butter and shortening together until smooth.
12. Add the cocoa and half of the powdered sugar and beat until smooth.
13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to get the right consistency of frosting.
15. When the cakes are cool, put the cake together.
Remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake
and how to stack a cake
16. Place the first layer of cake on cake stand. Top with a cup of the raspberry buttercream and spread into an even layer.
17. Add second layer of cake and add another cup of raspberry buttercream and smooth into an even layer.
18. Top cake with remaining cake layer.
19. Frost the outside of the cake with the chocolate buttercream. Here’s a tutorial
for getting a smooth finish.
20. To make the chocolate ganache, place chocolate chips in a medium sized bowl.
21. Microwave heavy whipping cream just until it begins to boil.
22. Pour heated cream over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Allow ganache to sit for 10-15 minutes to thicken. You want the ganache to be pourable and spreadable, but not too thin (see my tips on making chocolate ganache
23. Drizzle the ganache around the top edge of the cake (I like to use a squeeze bottle
), then pour the remaining ganache onto the top of the cake and spread it evenly to the edges (see my tips on making a chocolate drip cake
). Allow ganache to firm up a bit.
24. Pipe the remaining raspberry frosting around the top of the cake and bottom edge. I used Ateco tip 847
for the top border and Ateco tip 844
for the bottom.
25. Add some sprinkles to the top of the cake and add them to the ganache drips using tweezers. For more information on decorations, read through the post.