website statistics
Home / CAKE

Raspberry Chocolate Ganache Cake


Ingredients:

For the Chocolate Cake:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water

For the Raspberry Filling:

  • 2 cups (250g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Chocolate Ganache:

  • 12 oz (340g) semi-sweet or dark chocolate, finely chopped
  • 1 cup (240ml) heavy cream

For Decoration (optional):

  • Fresh raspberries
  • Chocolate shavings or curls
  • Mint leaves

Instructions:

Make the Chocolate Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Gradually add the hot water and mix until the batter is smooth (it will be thin).

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Raspberry Filling:

In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).

Stir in the cornstarch slurry and cook for another 2-3 minutes, or until the mixture thickens.

Remove from heat and let the filling cool completely. If desired, strain the mixture through a fine-mesh sieve to remove the seeds.

Make the Chocolate Ganache:

Place the chopped chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

Stir until the chocolate is completely melted and the ganache is smooth. Let it cool slightly until it reaches a spreadable consistency.

Assemble the Cake:

Place one layer of the chocolate cake on a serving plate. Spread the raspberry filling evenly over the top.

Place the second cake layer on top. Pour the chocolate ganache over the cake, allowing it to drip down the sides.

Use an offset spatula to smooth the ganache over the top and sides of the cake.

Decorate (optional):

Arrange fresh raspberries on top of the cake.

Add chocolate shavings or curls for extra elegance.

Garnish with mint leaves for a pop of color.


Tips:

For a more intense raspberry flavor, you can add a tablespoon of raspberry liqueur to the filling.

If the ganache is too thin, let it cool longer until it thickens. If it’s too thick, gently reheat it in the microwave for a few seconds.

Store the cake in the refrigerator and let it come to room temperature before serving.

This Raspberry Chocolate Ganache Cake is a perfect balance of rich chocolate and tangy raspberry, making it an ideal dessert for special occasions or any time you want to indulge. Enjoy!