Chocolate Raspberry Cake with Ganache Recipe

If you’re looking to wow your friends and family with a show-stopping dessert, the Chocolate Raspberry Cake with Ganache Recipe is an absolute must-try. This cake combines the deep, rich flavors of moist chocolate layers with the luscious tartness of fresh raspberry puree, all wrapped lovingly in a dreamy raspberry buttercream and crowned with a silky, glossy chocolate ganache. Every bite is a heavenly balance of sweet and tangy, with a tender crumb that melts in your mouth. Whether it’s a special celebration or a weekend treat, this cake will quickly become your go-to dessert for indulgence and applause.

Ingredients You’ll Need

As simple as the ingredient list may look, each component brings something essential to the table, creating layers of flavor, perfect texture, and enticing color. From the rich cocoa powder lending chocolate depth to the fresh raspberries adding a burst of bright fruitiness, these ingredients work harmoniously to elevate this cake beyond ordinary.

• 2 1/2 cups All-purpose flour: Provides structure and a soft crumb that’s perfect for holding the moisture.
• 1 cup Unsweetened cocoa powder: Delivers that iconic chocolate intensity, balancing sweet and bitter notes.
• 1 1/2 tsp Baking soda: Helps the cake to rise beautifully and remain tender.
• 2 1/2 tsp Baking powder: Adds extra lift to achieve a light, airy texture.
• 1 tsp Salt: Enhances the overall flavor, preventing it from tasting flat.
• 1 3/4 cup White granulated sugar: Sweetens the batter just right, promoting moisture retention.
• 1 cup Buttermilk, room temperature: Brings tangy tenderizing power and a velvety crumb.
• 1 cup Oil: Keeps the cake incredibly moist and soft.
• 4 Large eggs, room temperature: Adds richness, stability, and helps bind everything together.
• 1 tsp Pure vanilla extract: Enhances the cake’s chocolate flavor with warm aromatic notes.
• 1 cup Hot water, steaming: Intensifies the cocoa flavor and ensures a silky smooth batter.
• 1 cup Raspberries, fresh or frozen: The star fruit, bursting with tangy freshness.
• 1/4 cup Water: Used to create a smooth raspberry puree without diluting flavor.
• 2 cups Unsalted butter, room temperature: Essential for a creamy, fluffy raspberry frosting.
• 2 cups Powdered sugar, sifted: Sweetens and stabilizes the buttercream while adding a delicate texture.
• 1/4 cup Grounded freeze dried raspberries (about 1 oz.): Packs concentrated raspberry flavor into the frosting.
• 1/4 cup Reduced raspberry puree: Adds vibrant color and a true raspberry zing to the buttercream.
• 1 tsp Pure vanilla extract: Balances the tartness of the raspberries in the frosting.
• 1/2 tsp Salt: Rounds out the sweetness and brightens the overall taste.
• 1 cup Semi-sweet chocolate chips: The foundation of the luscious ganache topping.
• 3/4 cup Heavy cream: Creates a silky smooth texture for the ganache.
• Fresh raspberries for decoration: Adds a naturally elegant finishing touch.

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prepare the Chocolate Cake Batter

Start by preheating your oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick spray, line the bottoms with parchment circles, and spray again for an easy cake release. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl until well combined. This dry mix makes the foundation for your rich chocolate cake layers.

Step 2: Combine Wet Ingredients

Heat the water until steaming hot on the stove. In another bowl, whisk together eggs, oil, vanilla, and buttermilk to create a smooth wet mix. Slowly add the hot water to the wet ingredients while stirring continuously—this technique prevents scrambling the eggs and blends everything beautifully, intensifying the chocolate flavor.

Step 3: Mix Batter and Bake

Gently stir the wet ingredients into the dry mix just until combined to avoid overworking the batter. Divide it evenly among the three pans, and bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to a wire rack for complete cooling.

Step 4: Make Raspberry Puree

In a blender, puree the raspberries and water until smooth. To create a seedless puree, strain through a fine mesh sieve, discarding the seeds. Then, cook the puree in a small pan over medium heat for 3 to 5 minutes until it thickens and the color deepens—this concentrates the flavor perfectly. Allow it to cool completely before using.

Step 5: Prepare Raspberry Frosting

Sift powdered sugar and mix in the ground freeze-dried raspberries for an extra fruity punch. Beat butter on high speed for 3 minutes until super fluffy, then incorporate the powdered sugar mixture in two batches on low speed to keep the airiness. Add the reduced raspberry puree, vanilla, and salt, mixing gently before beating on high for 2 more minutes. This frosting is light, vibrantly colored, and packed with raspberry flavor.

Step 6: Make Chocolate Ganache

Place chocolate chips in a heatproof bowl. Warm the heavy cream on medium-low heat until steaming. Pour the hot cream over the chocolate chips, allowing it to sit for 2 minutes, then stir gently until smooth. If needed, use short microwave bursts to complete melting. This ganache will beautifully coat and drip down the cake for a luxurious finish.

Step 7: Assemble Cake

Level the cakes by trimming any domed tops with a serrated knife. Place the first layer on your serving plate and spread one cup of raspberry frosting evenly over it. Repeat with the second layer, then position the last layer upside down on top. Apply a thin crumb coat of frosting all over the cake and freeze for 15 minutes to set the base.

Step 8: Final Frosting and Ganache Drip

Spread the remaining frosting lightly to create a semi-naked style, then freeze again for 10 minutes. Fill a piping bag with half the chocolate ganache and carefully pipe drips around the edge, letting them fall naturally. Pour the remaining ganache on top and freeze for another 10 minutes to achieve that glossy, elegant finish.

Step 9: Decorate

Garnish generously with fresh raspberries over the top for a fresh, inviting look. Let the cake come to room temperature before serving to enjoy the perfect balance of flavors and textures.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

Fresh raspberries are the best natural garnish for this cake, adding brightness and a pop of color. You can also sprinkle some freeze-dried raspberry powder or place delicate mint leaves alongside for a sophisticated touch that invites eyes and taste buds alike.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement the chocolate-raspberry flavor profile. For a refreshing contrast, serve alongside a mixed berry salad or a simple glass of sparkling rosé.

Creative Ways to Present

Try slicing the cake into neat wedges and serving each slice on a dessert plate adorned with a drizzle of raspberry coulis or chocolate syrup. For parties, individual mini cakes or layered parfait glasses incorporating cake chunks with frosting and ganache make stunning presentations that keep guests impressed and delighted.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake tightly covered with plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, placing it in the refrigerator helps maintain freshness for up to five days, but allow it to come back to room temperature before serving.

Freezing

This Chocolate Raspberry Cake with Ganache Recipe freezes beautifully. Wrap individual layers or the assembled cake tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving to enjoy full flavor and texture.

Reheating

Unlike savory dishes, reheating cake is more about bringing it to the perfect temperature. Let frozen or refrigerated cake come to room temperature naturally; avoid microwaving as it can alter the texture and melt the ganache unevenly. If desired, a brief 5-minute stint in a low-temperature oven (about 300°F) can gently warm it up without drying.

FAQs

Can I use frozen raspberries for this cake?

Absolutely! Frozen raspberries work perfectly for the puree and decorations. Just make sure to thaw and drain them well to prevent extra moisture from affecting your cake’s texture.

Is it possible to make this cake dairy-free?

Yes, substitute the butter for a plant-based alternative and use a non-dairy cream for the ganache. Just keep in mind that the flavor and texture might be slightly different, but still delicious.

Can I prepare the cake layers ahead of time?

You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Make sure the layers are completely cooled before wrapping.

What’s the best way to get a smooth ganache finish?

Use good-quality chocolate chips and heat the cream just until steaming, not boiling. Stir gently and patiently until completely smooth. If the ganache starts to thicken before application, gently warm it again to maintain flow.

How can I prevent the raspberry seeds from affecting the frosting texture?

Straining the raspberry puree is key to removing seeds. For the frosting, using ground freeze-dried raspberries adds intense flavor without texture issues from seeds.

Final Thoughts

This Chocolate Raspberry Cake with Ganache Recipe is truly a celebration of classic flavors elevated with thoughtful touches and beautiful presentation. Whether you’re baking it for a birthday, a holiday, or simply to treat yourself, it promises satisfaction with every slice. Give it a try—you might just find you have a new favorite cake that’s as stunning to look at as it is delightful to eat.

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