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
Scale
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.
