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
Scale
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.
