If you crave a dessert that perfectly balances luscious chocolate and vibrant fruitiness, this Raspberry Chocolate Ganache Cake Recipe is exactly what you need. Imagine tender cocoa layers soaked with rich flavors, a tangy raspberry filling bursting with freshness, and a silky chocolate ganache that beautifully coats every bite. It’s the kind of cake that feels special enough for celebrations but comforting enough to enjoy any day with your favorite cup of coffee. Whether you’re a seasoned baker or simply love indulging in incredible sweets, this recipe brings together simple ingredients into an unforgettable dessert adventure.
Ingredients You’ll Need
Every ingredient in this Raspberry Chocolate Ganache Cake Recipe plays a vital role in creating the delightful textures and flavors that dance on your palate. From the aromatic cocoa powder to the fresh raspberries and smooth ganache, these essentials combine into a perfect harmony.
- All-purpose flour: The sturdy base that gives structure and softness to the cake layers.
- Unsweetened cocoa powder: Adds deep chocolatey richness crucial for that irresistible flavor.
- Granulated sugar: Sweetens and helps create a moist crumb.
- Baking powder and baking soda: The dynamic duo ensures the cake rises perfectly light and fluffy.
- Salt: Balances and enhances all the flavors.
- Eggs: Bind the ingredients and contribute tender texture.
- Buttermilk: Adds moisture and a subtle tang to brighten the cake’s taste.
- Vegetable oil: Keeps the cake wonderfully moist and soft.
- Vanilla extract: Brings sweet, fragrant notes that complement chocolate beautifully.
- Hot water or coffee: Activates the cocoa’s rich flavor, especially if using coffee for an extra depth.
- Fresh or frozen raspberries: The star of the filling, offering vivid color and tartness.
- Sugar and lemon juice (for filling): Balance sweetness and brighten the raspberry flavor.
- Cornstarch slurry: Thickens the raspberry filling to a luscious spreadable consistency.
- Heavy cream and chopped semi-sweet or dark chocolate: Create the silky, decadent ganache that coats the cake.
- Unsalted butter: Adds shine and richness to the ganache.
- Optional garnishes: Fresh raspberries, chocolate curls, and powdered sugar for presentation flair.
How to Make Raspberry Chocolate Ganache Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F and greasing two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal later. In a large bowl, whisk together the dry ingredients — flour, cocoa powder, sugar, baking powder, baking soda, and salt — until well combined. Then, add the eggs, buttermilk, oil, and vanilla extract, mixing until the batter is smooth. Finally, gradually stir in the hot water or coffee; the batter will be thin but that’s perfect for moisture and tenderness.
Step 2: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in their pans for 10 minutes to firm up, then transfer onto wire racks to cool completely. Cooling is essential to ensure the layers hold up perfectly when you add the filling and ganache.
Step 3: Make the Raspberry Filling
While the cake cools, prepare the vibrant raspberry filling. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir frequently as the raspberries soften and break down, about 5 minutes. Stir in the cornstarch mixed with water and cook for another 1 to 2 minutes until the mixture thickens beautifully. Remove from heat and set aside to cool completely — no one wants warm filling on their cake!
Step 4: Prepare the Chocolate Ganache
Heat heavy cream in a saucepan just until it begins to simmer (don’t boil), then pour it over the chopped chocolate in a bowl. Let this sit for 2 minutes to melt the chocolate gently, then stir until silky smooth. Incorporate the unsalted butter for that extra glossy finish and rich mouthfeel. Let the ganache cool until it reaches a spreadable consistency — glossy and luscious but not too runny.
Step 5: Assemble the Cake
Place one cooled cake layer on your serving plate. Spread the raspberry filling evenly over the cake, leaving a half-inch border to prevent overflow. Add the second cake layer on top, then generously cover with the chocolate ganache, allowing it to drip enticingly down the sides. For a stunning final touch, garnish with fresh raspberries and elegant chocolate curls if you like. Chill briefly to set, then serve at room temperature to enjoy the full flavor and texture.
How to Serve Raspberry Chocolate Ganache Cake Recipe
Garnishes
Fresh raspberries are a natural choice for garnishing this cake, bringing bright color and a burst of tang alongside the creamy chocolate. Chocolate curls or shavings add texture and a sophisticated look, while a light dusting of powdered sugar lends an elegant snowy touch that catches the eye.
Side Dishes
Serve a slice of this Raspberry Chocolate Ganache Cake Recipe with a scoop of smooth vanilla ice cream or a dollop of freshly whipped cream to balance the richness. A cup of freshly brewed coffee or a glass of chilled sparkling wine can elevate the experience, making a wonderful dessert finish for any gathering.
Creative Ways to Present
For parties, consider slicing the cake into petite squares and topping each with a single raspberry and sprinkle of edible gold dust for a sparkling effect. You could also assemble cupcakes using the same raspberry filling and ganache for individual servings that keep all the magic of the cake in smaller, shareable bites.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered with plastic wrap or in an airtight container in the refrigerator to keep it moist and fresh. It should remain delicious for up to four days. Always let the cake come to room temperature before serving to best enjoy its flavor and texture.
Freezing
This Raspberry Chocolate Ganache Cake Recipe freezes well if wrapped tightly in plastic wrap and then aluminum foil. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator and then bring to room temperature before serving for the best experience.
Reheating
Since this cake features fresh raspberry filling and ganache, avoid heating in a microwave, as it may melt the ganache unevenly and affect the raspberry texture. Instead, serve at room temperature for optimal flavor. If you prefer warm dessert, pair a room temperature slice with warm sauce or cream on the side.
FAQs
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work just as well as fresh ones. Just thaw them first and drain any excess liquid to prevent the filling from becoming too watery.
Is it necessary to use coffee in the cake batter?
No, hot water can be used instead of coffee. However, using coffee intensifies the chocolate flavor, adding a deeper, richer taste that many find irresistible.
How long does the ganache take to set on the cake?
Chilling the assembled cake for about 30 minutes usually allows the ganache to set nicely, but it can vary depending on your refrigerator temperature. It should be glossy and firm to the touch before serving.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free baking blend of equal measure, but results might vary slightly in texture. Be sure to choose a blend designed for cakes for the best outcome.
How can I store the cake if I’m transporting it to a party?
Keep the cake chilled until transport to ensure the ganache stays firm. Use a sturdy cake carrier, and consider assembling the ganache layer at your destination to avoid smudging during transit.
Final Thoughts
There’s something truly magical about baking and sharing a Raspberry Chocolate Ganache Cake Recipe that brings pure joy with every forkful. It’s a dessert that turns ordinary moments into celebrations and invites smiles around the table. Dive in and make this cake your new go-to for impressing friends or treating yourself to a slice of heaven you’ll return to again and again.
Print
Raspberry Chocolate Ganache Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Raspberry Chocolate Ganache Cake featuring moist chocolate layers filled with fresh raspberry compote and topped with a rich, glossy chocolate ganache. Perfect for celebrations or any chocolate and berry lover’s delight.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, finely chopped
- 1 tablespoon unsalted butter
For Garnish (optional):
- Fresh raspberries
- Chocolate curls
- Powdered sugar
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract and mix until smooth. Slowly stir in the hot water or coffee until fully combined; the batter will be thin.
- Bake the Cake Layers: 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 cool in the pans for 10 minutes, then transfer the cakes to wire racks to cool completely.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until raspberries break down, about 5 minutes, stirring occasionally. Add the cornstarch-water slurry and cook for 1–2 more minutes until thickened. Remove from heat and let cool completely.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth and glossy, then mix in the butter. Allow the ganache to cool until spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top, leaving a 1/2-inch border around the edges. Carefully place the second cake layer on top. Pour or spread the ganache over the top, letting it drip down the sides slightly.
- Garnish and Serve: Decorate the cake with fresh raspberries, chocolate curls, and a dusting of powdered sugar if desired. Chill briefly to set the ganache, then serve at room temperature.
Notes
- Use hot coffee instead of water to intensify the chocolate flavor.
- For extra raspberry flavor, spread a thin layer of raspberry preserves under the ganache.
- Store leftover cake covered in the refrigerator for up to 4 days.
