Directions
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Preheat the oven to 350°F (175°C). Grease two 8-inch springform pans to ensure easy removal of the cake layers later on.
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In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. This mixture serves as the backbone of your cake.
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Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat well to ensure all ingredients are thoroughly combined for a tremendous cake texture.
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Pour in the hot water and mix until the batter is smooth and glossy. The hot water helps to bloom the chocolate flavors in the cocoa powder.
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Divide the batter evenly between the two prepared pans. Bake for 18-24 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks.
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For the raspberry layer, put the raspberries, sugar, and lemon juice into a saucepan over medium heat. Cook until the raspberries soften and release their juices.
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Stir the cornstarch mixture (cornstarch dissolved in water) into the raspberry mixture to thicken it. Remove from heat and let cool completely before layering it on the cake.
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For the caramel mousse, combine the sugar and water in a saucepan over medium heat. Boil until the mixture reaches an amber color.
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Carefully add the heated cream to the caramel mixture (it may bubble up) and stir in the butter until melted. Allow this mixture to cool slightly.
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Bloom the gelatin in the water until it softens, and then melt it into the cooled caramel. Next, fold in the whipped cream gently to keep the mousse airy. Chill until set.
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To make the chocolate ganache, heat the cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Allow it to sit for a few minutes, then stir until smooth and glossy.
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Assemble the cake by layering the chocolate cake, followed by a layer of caramel mousse, then the raspberry layer. Repeat with the second cake layer, doing the same with the mousse and raspberries.
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Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides for a dramatic effect. Decorate with fresh raspberries and optional caramel chips.
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Chill the cake for at least 2 hours to ensure it sets properly. Let it rest for an additional 30 minutes after pouring the ganache before serving to enhance its flavors and presentation.
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