Raspberry Chocolate Ganache Cake
A luxurious dessert that combines moist chocolate layers with fresh raspberry filling and silky ganache, perfect for any celebration.
Servings: 12 slices
Calories: 450kcal
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour Provides the tender structure of the cake.
- 3/4 cup unsweetened cocoa powder Brings rich and aromatic intense chocolate flavor.
- 2 cups granulated sugar Balances the bitterness of chocolate.
- 2 tsp baking soda For a lovely rise.
- 1 tsp baking powder Enhances the cake’s lift and texture.
- 1/2 tsp salt Elevates the overall flavor profile.
- 2 large eggs Creates richness and binds the cake.
- 1 cup buttermilk Adds moisture and a slight tang.
- 1/2 cup vegetable oil Ensures a moist crumb.
- 2 tsp vanilla extract Infuses warmth and depth.
- 1 cup hot coffee Enhances chocolate flavor.
For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries Offers the perfect tart contrast.
- 1/4 cup sugar Sweetens the raspberry filling.
- 1 tbsp cornstarch Thickens the filling.
- 1 tbsp lemon juice Balances the sweetness.
For the Ganache
- 1 cup heavy cream Creates a rich ganache.
- 8 oz dark chocolate, chopped The star of the ganache.
- 1 tbsp unsalted butter Gives the ganache a smooth finish.
- Fresh raspberries for garnish Adds color and freshness.
- Extra ganache drizzle for garnish Enhances visual appeal and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and lining them with parchment paper.
- In a mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth, then gradually stir in the hot coffee.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack.
Filling
- Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan and heat over medium, stirring until thickened (about 5 minutes). Set aside to cool.
Ganache
- Heat the heavy cream in a saucepan until steaming, then pour it over the chopped dark chocolate. Let it sit for 2 minutes before stirring until smooth. Mix in the butter.
Assembly
- Slice each cooled cake layer in half to create four layers. Spread raspberry filling on the bottom three layers.
- Pour the ganache over the top layer and let it drip down the sides. Garnish with fresh raspberries and extra ganache drizzle.
- Chill the cake for at least 30 minutes before slicing.
Notes
Use room temperature ingredients for better blending. Don’t skip the hot coffee; it enhances the chocolate flavor. Allow the cake to chill for defined slices.