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1
Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with butter.
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2
Set aside.
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3
Using a stand mixer with a paddle attachment, cream the butter and sugar on high speed until fluffy, about 2 minutes.
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4
Then add the eggs one a time and mix just until fully combined.
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5
In a small bowl, whisk together the flour and baking powder.
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6
Add the flour mixture to the butter mixture and beat on low speed just until incorporated.
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7
Add the milk and almond extract and beat until smooth, 2 minutes more.
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8
Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
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9
Transfer the pan to a cooling rack and cool completely.
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10
For the ganache, place the chocolate in a heatproof bowl.
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11
Heat the heavy cream in a saucepan over medium-high heat just to scalding, about 3 minutes.
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12
Pour the heavy cream over the chocolate and stir until smooth and all the chocolate has melted.
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13
Let the ganache cool slightly so it is spreadable.
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14
Frost the top of the cake with the ganache evenly.
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15
Sprinkle the outer edges of the cake with sliced almonds and decorate with raspberries.
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16
Serve at room temperature.
