Preheat the oven to 177C. Line three, 8-inch round cake pans with parchment paper and spray the sides with a baking spray.

In a large mixing bowl, combine the buttermilk, oil, eggs, vanilla and sugar. Mix on medium speed for about 3 minutes, until the eggs are well beaten. Melt the chocolate chips in the microwave or in a double boiler. Mix the melted chocolate into the batter for about 1 minute, until well combined.

In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder. Sift the dry ingredients into the wet ingredients and mix on medium speed for about 1 minute, just until the ingredients are incorporated.

Do not overmix!
Divide the cake batter evenly between the three pans and press 1 ½ cups of fresh or previously frozen berries into the batter, spacing the berries evenly. If using frozen berries, make sure to thaw them first!

Bake the cake layers in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Once the layers are baked, remove them from the pans onto a wire rack to cool completely.

Meanwhile, prepare the Strawberry Buttercream.

For the filling, place 1 ½ cups raspberries into a bowl and use a large fork to crush the berries.

Once the cake layers have cooled completely, use a sharp serrated knife to level off the top of each layer, if needed. Next, use a pastry brush to lightly soak each cake layer with the simple syrup.

Add the next cake layer and repeat the same process. After adding the last cake layer on top, frost the top and sides of the cake with a light crumb coat of frosting. Refrigerate the cake for 15 to 20 minutes, Garnish the top of the cake with chocolate ganache, dollops of buttercream, chocolate and fresh berries.

Enjoy 🌹