Preparation Steps

• Preheat the oven to 300°F. Prepare three 8-inch cake pans by greasing and lining with parchment paper.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
• Mix in the red wine until the batter is smooth but thin.
• Divide the batter evenly among the cake pans and bake for 30 to 33 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely.
• Puree the raspberries, strain seeds if desired, then beat butter in a mixer until smooth. Gradually add powdered sugar and raspberry puree until smooth and spreadable.
• For chocolate buttercream, beat butter until smooth. Gradually add powdered sugar and cocoa powder, then vanilla and heavy cream; mix until smooth.
• Level cakes if needed. Assemble by layering cake with raspberry buttercream inside chocolate buttercream dams. Frost outside with remaining chocolate buttercream.
• Make ganache by heating red wine and cream until boiling, pouring over chocolate chips, then whisking smooth.
• Drizzle ganache around cake edges, pour on top, then chill until set. Pipe remaining raspberry buttercream on top and garnish with fresh raspberries if desired.
• Store cake in an airtight container. Best served at room temperature within 4 to 5 days.