Make the Cakes

1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
3. Add the eggs, buttermilk, vegetable oil and vanilla extract o the dry ingredients and mix until well combined.
4. Add the red wine and mix until well combined. The batter will be very thin.
5. Divide batter evenly between cakes pans and bake for 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.

Make the Raspberry Buttercream

1. Add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds, if desired.
2. Add the butter to a mixer bowl and beat until smooth.
3. Add half of the powdered sugar and mix until well combined and smooth.
4. Add 3-4 tablespoons of raspberry puree and mix until well combined and smooth.
5. Slowly add the remaining powdered sugar and mix until well combined smooth. Add additional raspberry puree (up to 6 tablespoons total), as needed, to get the right consistency and flavor of frosting.

Make the Chocolate Buttercream

1. Add the butter to a mixer bowl and beat until smooth.
2. Slowly add half of powdered sugar and the cocoa powder and mix until well combined and smooth.
3. Add the vanilla extract and half of the cream and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth.
5. Add remaining cream, as needed, until the frosting is the right consistency.

Assemble and Decorate the Cake

1. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake. Place first layer of cake on cake plate.
2. Pipe a dam of chocolate buttercream around the outer edge of the cake. Fill the inside of the dam with about one cup of the raspberry buttercream, then spread evenly on top of the cake. If the top of the chocolate buttercream dam is taller than the frosting, smooth out the top so that the layer of both buttercreams is even.
3. Add second layer of cake and add another dam of chocolate frosting. Fill the inside of the dam with another cup of raspberry buttercream and spread evenly. Again, smooth out the full layer of buttercream, so that it’s all even.
4. Add final layer of cake on top and frost the outside of the cake with the remaining chocolate buttercream. Feel free to use my tutorial for frosting a smooth cake. Set cake aside.
5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
6. Combine the wine and heavy whipping cream in a measuring cup and heat in the microwave just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
7. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
8. Allow the ganache to firm up a bit, then pipe the remainder of the raspberry frosting around the top edge of the cake. I used Ateco tip 847. Finish off the cake a few fresh raspberries, if desired.
9. Store the cake in an air-tight cake carrier or well covered. You can leave it at room temperature for up to 24 hours, then refrigerate the cake. The cake is best when served at room temperature and holds up well for 4-5 days.