Triple Layer Dark Chocolate Layer Cake with Raspberry Ganache

For the cake, you'll need:

 2 cups flour
 1 1/8 cups unsweetened cocoa
 2 3/4 cups sugar
 2 tsps baking soda
 1 tsp salt
 1 cup canola oil
 1 cup sour cream
 3/4 cup water
 1 tbsp distilled white vinegar 
 1 tsp vanilla
 2 eggs, lightly beaten

For the raspberry chocolate ganache and filling, you'll need:

 16 oz semisweet chocolate 
 1 cup [2 sticks] butter
 2 cups frozen raspberries
 3/4 cup raspberry preserves 

Preheat oven to 350 degrees Fahrenheit. Grease and flour 3 8-inch round cake pans and line the bottoms with
parchment paper [make sure to grease and flour the surface of the parchment paper as well].

In a stand mixer bowl, combine flour, sugar, cocoa, baking soda, and salt until thoroughly combined. Pour in
canola oil and sour cream and mix until blended. Slowly pour in water, vinegar, and vanilla and mix. Finally,
add in eggs and mix until just combined. Divide batter evenly among the three pans. Bake for 35 minutes, until
center of cakes are springy to the touch. Let cool for at least 20 minutes before inverting cakes on a wire rack
to cool. Let cool to room temperature, and then refrigerate while preparing ganache.

To make ganache, microwave raspberries for 3 minutes, at increments of 1 minute. Mash raspberries with a
spoon in between microwaving to release juices. Once raspberries are mashed, run through a strainer. You
should have about 1/3 cup of juice. While raspberry juice is cooling, heat butter and chocolate slowly in a
microwave or over a saucepan, whisking for an even sauce. While whisking, slowly pour in cooled raspberry
juice. Let ganache cool completely, firming to spreading consistency, before frosting cake.

To assemble cake, spread half the raspberry preserves on top of the bottom layer and spread out, leaving a
border around the outside edges of the cake unfrosted [once the layers are stacked, the filling will spread to the
edges of the cake]. Spread a thin layer of raspberry ganache on top of the preserves, being careful not to mix
the two. Stack the second layer on top and repeat with the preserves and ganache. Place final layer on top,
bottom- [i.e. flat-] side up. Scantly frost the top and sides of the cake, so that ganache layer is almost see-
through, and refrigerate cake for 10 minutes before frosting fully. [Refrigerating the cake will allow for a more
even frost.] Use the remaining ganache to finish frosting the cake.

Decorate as desired and refrigerate until time to serve. Cake can be made up to one day in advance and stored
in the fridge. If frosted, cake does not need to be wrapped or covered in the refrigerator.