Raspberry Mascarpone Black Forest Cake

Preheat oven to 350°F (180ºC) and butter a round cake pan. Sift flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.

Add eggs, water, buttermilk, canola oil, and vanilla, and beat on medium-high speed for 3 minutes or until smooth.

Pour batter into the pan and bake for about 55-65 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Repeat steps to make a second cake.

Meanwhile, make the mascarpone cheese frosting by whipping the mascarpone, icing sugar and cream until it’s thick and spreadable. Be careful not to over-whip!

For the raspberry sauce, place sugar and water in a small saucepan on high heat. Stir and bring to a boil, and then simmer until sugar is dissolved. Let syrup cool, and place raspberries and syrup in a blender, and purée until smooth.

For the chocolate ganache, place the dark chocolate in a small bowl. In a small saucepan, bring the cream and butter to a light simmer.

Pour the mixture over the chocolate. Let it sit for 2 minutes, and then stir until smooth and thick. Let it cool to room temperature.

Let the cake cool completely in the pan.

Remove cake from pan and slice off the top with a serrated knife.

Scoop a dollop of the frosting onto the first layer and gently dab and spread it across the cake. Be careful not to scrape the surface, or you’ll have cake bits in the frosting.

Add a fair amount of the frosting, creating a fluffy effect with a butter knife.

Pour the raspberry sauce on top of the frosting and carefully spread it around the surface with a knife.

Lay the other cake on top of the other and gently press down so the raspberry sauce oozes out, and the cake is securely on top.

Pour and spread the chocolate ganache on top, again, being careful not to scrape the surface and get cake bits in the mix.

Place a pile of raspberries on top of the cake. Sprinkle the confectioners sugar on top and dig in!