If you are looking for a show-stopping dessert that combines rich chocolate and vibrant raspberry flavors, look no further than this Raspberry Chocolate Ganache Cake Recipe. This cake delivers a moist, tender crumb layered with luscious chocolate ganache and bursts of fresh raspberries, creating a harmonious blend of sweet and tart that’s impossible to resist. Whether you’re treating yourself or impressing guests, this recipe promises a decadent experience that will leave everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Raspberry Chocolate Ganache Cake Recipe plays an essential role, bringing balance to texture, flavor, and overall appeal. From the all-purpose flour that provides structure to the fresh raspberries adding juicy brightness, every element is simple yet indispensable.
- All-purpose flour: The foundation for a tender and sturdy cake base.
- Granulated sugar: Sweetens the batter while contributing to the moistness.
- Unsweetened cocoa powder: Delivers deep chocolate flavor and rich color.
- Baking powder: Helps the cake rise for a light crumb texture.
- Baking soda: Works with acids to ensure a soft and airy cake.
- Salt: Enhances the chocolate’s depth and balances sweetness.
- Large eggs: Bind ingredients and add moisture and structure.
- Whole milk: Adds creaminess and tenderness to the crumb.
- Vegetable oil: Keeps the cake moist and tender without heaviness.
- Vanilla extract: Elevates the overall flavor with a warm, inviting note.
- Boiling water: Intensifies the cocoa flavor while thinning the batter for a smooth texture.
- Fresh raspberries: Provide bursts of tart juiciness nestled in the cake layers.
- Heavy cream: Essential for a silky smooth ganache that melts beautifully.
- Chopped semisweet or bittersweet chocolate: The star ingredient for the decadent ganache.
- Unsalted butter: Adds richness and a glossy finish to the ganache.
- Extra vanilla extract: Enhances the ganache’s flavor complexity.
- Fresh raspberries and chocolate shavings (optional): For stunning visual appeal and extra indulgence.
How to Make Raspberry Chocolate Ganache Cake Recipe
Step 1: Prepare Your Baking Pans and Oven
Preheat your oven to 350°F (175°C) to ensure even baking. Grease and flour two 9-inch round cake pans or line them with parchment paper, which will make removing the cakes a breeze later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This combination ensures your cake has balanced sweetness, proper rise, and that quintessential chocolate depth.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until everything is smooth and well incorporated. This mixture will bring moisture and richness to flawlessly bind the dry ingredients.
Step 4: Create the Batter
Slowly add the wet ingredients to the dry, mixing until just combined. Then stir in the boiling water gradually—it may seem thin, but this is exactly what keeps the cake ultra moist and enhances the chocolate flavor.
Step 5: Add Fresh Raspberries and Bake
Divide the batter evenly between your prepared pans. If using, gently scatter fresh raspberries atop the batter in each pan for delightful fruity pops inside your cake. Bake for 30-35 minutes or until a toothpick inserted at the center comes out clean. Allow cakes to cool in their pans for 10 minutes before transferring to a wire rack.
Step 6: Prepare the Chocolate Ganache
While the cakes cool, gently heat heavy cream in a saucepan until it just starts to simmer. Pour this hot cream over the chopped chocolate and leave it undisturbed for a few minutes. Stir until smooth and glossy, then mix in butter and vanilla for an irresistibly rich ganache.
Step 7: Assemble the Cake
Once the cakes have cooled completely and the ganache has thickened slightly, place one cake layer on your serving plate. Spread a generous layer of ganache over it, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip naturally down the sides for that elegant, luscious look.
Step 8: Garnish and Serve
Finish your Raspberry Chocolate Ganache Cake Recipe by garnishing with fresh raspberries and optional chocolate shavings for that extra wow factor. Slice and prepare for compliments!
How to Serve Raspberry Chocolate Ganache Cake Recipe
Garnishes
Adding fresh raspberries on top not only enhances the cake’s visual appeal but also complements the rich chocolate with a bright, tangy burst. Chocolate shavings create texture and an elegant finishing touch that make each bite feel special.
Side Dishes
This cake pairs beautifully with light accompaniments like whipped cream or a scoop of vanilla ice cream. A cup of freshly brewed coffee or tea also elevates the experience, balancing the sweetness and making your dessert moment even more pleasant and relaxing.
Creative Ways to Present
For a festive touch, serve individual slices with a drizzle of raspberry coulis or a dusting of powdered sugar. Alternatively, plate small pieces alongside fresh fruit or decorative edible flowers to turn your Raspberry Chocolate Ganache Cake Recipe into a centerpiece-worthy delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to maintain freshness and keep the ganache firm. The flavors actually improve after sitting overnight as they meld together beautifully, making it perfect for enjoying the next day.
Freezing
If you want to freeze your cake, wrap each layer tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Ganache cakes freeze well and can be kept frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
Because this is a ganache-covered cake, reheating isn’t necessary and can affect texture. Instead, allow slices to come to room temperature before serving to enjoy the ganache’s creamy consistency and the cake’s moist crumb at their best.
FAQs
Can I use frozen raspberries in the Raspberry Chocolate Ganache Cake Recipe?
Yes, but be sure to thaw and drain them well to avoid adding too much moisture to the batter, which could affect the cake’s rise and texture.
What type of chocolate is best for the ganache?
Semisweet or bittersweet chocolate works wonderfully because it provides a balanced richness without being overly sweet, allowing the raspberry flavor to shine.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking, but results may vary slightly in texture. Be sure to choose one with xanthan gum for best structure.
Is it necessary to use boiling water in the batter?
Yes, boiling water dissolves the cocoa powder thoroughly, enhancing the chocolate flavor and producing a moister cake.
How long does it take for the ganache to set properly?
The ganache thickens as it cools, usually setting beautifully within 30 minutes to an hour at room temperature, depending on your environment.
Final Thoughts
I truly believe this Raspberry Chocolate Ganache Cake Recipe is a wonderful addition to your baking repertoire. Its balance of rich, creamy chocolate and fresh, lively raspberries is a delight every single time. If you’re craving a dessert that feels indulgent yet homey, don’t hesitate to give this recipe a try—it might just become your new favorite cake!
Print
Raspberry Chocolate Ganache Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Chocolate Ganache Cake is a decadent and moist chocolate cake layered with fresh raspberries and topped with a luscious, smooth chocolate ganache. Perfect for celebrations or indulgent dessert moments, this cake combines rich cocoa flavors with the tart brightness of raspberries, all enveloped in a creamy ganache that adds an elegant finish.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup fresh raspberries (optional, for the cake layers)
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
Garnish
- Fresh raspberries
- Chocolate shavings (optional)
Instructions
- Prepare pans and oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and aerated.
- Combine wet ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth and well blended.
- Make the batter: Gradually add the wet ingredients to the dry mixture, stirring until just combined without overmixing. Slowly pour in the boiling water while mixing; the batter will be thin, which is expected for a moist cake.
- Add raspberries and bake: Divide the batter evenly between the prepared pans. If desired, gently scatter fresh raspberries on top of the batter in each pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not boil.
- Combine chocolate and cream: Pour the hot cream over the chopped semisweet or bittersweet chocolate. Let sit for 2-3 minutes to allow the chocolate to melt, then stir gently until the mixture is smooth and glossy. Stir in the unsalted butter and vanilla extract until fully incorporated.
- Ganache application: Allow the ganache to cool slightly to thicken but remain pourable. Pour some ganache over one cooled cake layer, spreading evenly.
- Assemble the cake: Place the second cake layer on top of the ganache-spread layer. Pour the remaining ganache over the top, letting it drip decoratively down the sides.
- Garnish: Decorate the cake with fresh raspberries and chocolate shavings as desired for added elegance and flavor.
- Serve: Slice and serve this indulgent raspberry chocolate ganache cake to guests or loved ones and enjoy the rich, tender textures combined with fresh fruit and creamy ganache.
Notes
- The boiling water in the batter helps to intensify the cocoa flavor and keep the cake moist.
- For easier slicing, chill the cake slightly after the ganache has set.
- Fresh raspberries can be omitted if unavailable or substituted with frozen, thawed raspberries.
- Use high-quality chocolate for the ganache to ensure a richer taste and smoother texture.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
