If you’ve ever dreamed of a dessert that feels like a luxurious celebration in every bite, this Chocolate Cake with Chocolate Ganache and Raspberries Recipe is exactly what you need. Imagine a deeply chocolatey, moist cake layered lovingly with a rich, silky ganache and topped with fresh, tangy raspberries that add a burst of brightness. This recipe combines classic ingredients with a few special touches to create a cake that’s both elegant and approachable, perfect for sharing with friends and family or treating yourself on a special day. Whether you’re a seasoned baker or a passionate beginner, this cake promises to be a beloved hit that delights all senses.
Ingredients You’ll Need
Getting the ingredients right is the first magic step toward the perfect Chocolate Cake with Chocolate Ganache and Raspberries Recipe. These simple, pantry-friendly ingredients each play a key role – from providing the cake’s moist crumb and deep chocolate flavor, to creating that luscious ganache and adding the fresh pop of fruit.
- 1 3/4 cups all-purpose flour: The sturdy base that gives your cake structure without weighing it down.
- 1 3/4 cups granulated sugar: Sweetness that balances the dark chocolate and brightens every bite.
- 3/4 cup unsweetened cocoa powder: Packed with rich chocolate flavor and a beautiful deep color.
- 1 1/2 teaspoons baking powder: Helps the cake rise to fluffy perfection.
- 1 1/2 teaspoons baking soda: Works with baking powder for optimal texture and lift.
- 1 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 2 eggs: Adds moisture and binds everything together for a tender crumb.
- 1 cup whole milk: Provides richness and tenderness to the batter.
- 1/2 cup vegetable oil: Keeps the cake incredibly moist and soft for days.
- 2 teaspoons vanilla extract: Lifts the chocolate flavor with warm, aromatic notes.
- 1 cup boiling water: Intensifies the cocoa flavor and ensures a silky batter.
- 8 oz dark chocolate, chopped: The heart of the ganache—luxuriously rich and glossy.
- 1 cup heavy cream: Creates a smooth, velvety ganache to generously coat the cake.
- Fresh raspberries for garnish: Adds a fresh, tart contrast and beautiful color on top.
How to Make Chocolate Cake with Chocolate Ganache and Raspberries Recipe
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 350°F and lightly grease two 9-inch round cake pans. This ensures your cakes bake evenly and come out easily when they are perfectly done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix forms the foundation of the cake’s rich flavor and tender crumb.
Step 3: Add Wet Ingredients and Beat
Next, add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat everything on medium speed for about two minutes. This step helps bring everything to a smooth, well-incorporated batter—essential for that luscious texture.
Step 4: Incorporate the Boiling Water
Carefully stir in the boiling water. It might look thin and watery at this point, but that’s exactly how it should be! The hot water helps deepen the chocolate flavor and creates a perfectly moist cake.
Step 5: Bake the Cake Layers
Pour the batter evenly into your prepared pans and place them in the preheated oven. Bake for about 30 to 35 minutes until a toothpick inserted in the center comes out clean. The result should be a rich, tender cake that easily releases from the pans after cooling.
Step 6: Make the Chocolate Ganache
While your cakes cool, prepare the decadent ganache. Place the chopped dark chocolate in a heatproof bowl. Gently heat the heavy cream until it begins to steam, then pour it over the chocolate. Let it sit for five minutes before stirring until smooth and glossy. This ganache is pure decadence, ready to turn your cake into a showstopper.
Step 7: Assemble the Cake
Once the cakes are completely cool, spread a generous layer of ganache between them, then cover the top and sides with the remaining ganache. This not only tastes heavenly but also gives the cake a beautiful, glossy finish.
Step 8: Garnish with Fresh Raspberries
Finally, decorate the top of your cake with fresh raspberries. Their tartness and vibrant red color make the perfect contrast to the rich chocolate ganache, creating a dessert that tastes as stunning as it looks.
How to Serve Chocolate Cake with Chocolate Ganache and Raspberries Recipe
Garnishes
Fresh raspberries are the classic, but you can also sprinkle some powdered sugar for a delicate snowy effect. A few fresh mint leaves add an unexpected pop of color and freshness that pairs beautifully with the chocolate and raspberries.
Side Dishes
Serve this cake with a side of lightly whipped cream or a scoop of vanilla bean ice cream to enhance the creamy textures and provide a cool counterpoint to the dense chocolate. A small bowl of extra raspberries or even some caramelized nuts on the side will elevate the experience even more.
Creative Ways to Present
For an elegant presentation, slice the cake into generous wedges and serve each piece on a white plate drizzled with extra ganache or raspberry coulis. You can also try layering mini versions in parfait glasses with fresh cream and raspberries for an impressive individual dessert option.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container in the refrigerator to keep the ganache firm and the cake moist. It remains delicious for up to 4 days, allowing you to savor its rich flavors well beyond the first serving.
Freezing
You can freeze the cake layers separately, wrapped tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the fridge and then add the ganache and fresh raspberries fresh to keep the best textures and flavors.
Reheating
Since this cake is best enjoyed cool or at room temperature for the ganache, avoid microwaving. Simply take it out of the fridge about 30 minutes before serving to allow the ganache to soften and the flavors to shine.
FAQs
Can I use milk chocolate instead of dark chocolate for the ganache?
Absolutely! Using milk chocolate will give the ganache a sweeter, creamier flavor. Just be aware it may be less intense than dark chocolate, but it’s still delicious and perfect if you prefer a milder taste.
Is there a gluten-free option for this Chocolate Cake with Chocolate Ganache and Raspberries Recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend includes xanthan gum or another binder to keep the texture moist and tender.
Can I make this cake vegan?
To make it vegan, swap eggs for flax eggs or another egg replacer, use plant-based milk in place of whole milk, and a vegan butter or oil. For the ganache, use dairy-free chocolate and coconut cream instead of heavy cream for a luscious finish.
What is the best way to ensure the cake layers bake evenly?
Make sure to grease and flour your pans lightly, and avoid opening the oven door in the first 25 minutes of baking. Also, placing your pans in the center rack of the oven helps with even heat distribution for perfectly baked cakes.
Can I prepare the whole cake the day before serving?
Definitely. In fact, making the cake a day ahead gives the ganache time to set beautifully and allows the flavors to meld. Just store it in the refrigerator overnight and bring it to room temperature before serving for the best experience.
Final Thoughts
There’s something truly special about a homemade Chocolate Cake with Chocolate Ganache and Raspberries Recipe that never fails to impress and delight. Each slice is a perfect balance of rich, smooth chocolate layered with a fresh fruity tartness that feels just right. I wholeheartedly encourage you to try this recipe—it’s a wonderful way to bring a little bit of celebration to your everyday or wow your guests with a stunning dessert. Trust me, once you make it, it will become a favorite go-to cake in your kitchen!
Print
Chocolate Cake with Chocolate Ganache and Raspberries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and decadent chocolate cake layered and topped with smooth dark chocolate ganache, garnished with fresh raspberries for a burst of tartness and elegance. Perfect for special occasions or any time you crave a classic chocolate dessert.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Ingredients
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
Garnish
- Fresh raspberries for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and homogenous.
- Incorporate Boiling Water: Carefully stir in the boiling water; the batter will be thin, which ensures a moist cake texture.
- Bake the Cakes: Pour the batter evenly into the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate. Let it sit for 5 minutes before stirring gently until smooth and glossy.
- Assemble the Cake: Allow the cakes to cool completely. Spread a layer of ganache between the two cake layers, then cover the top and sides with the remaining ganache for a smooth finish.
- Garnish: Decorate the top of the cake with fresh raspberries to add a pop of color and a fresh tart flavor.
Notes
- Make sure the boiling water is added last to avoid cooking the eggs in the batter.
- Use high-quality dark chocolate for the ganache for best flavor and texture.
- Allow the cake layers to cool completely before applying the ganache to prevent it from melting.
- The batter will be thin after adding boiling water; this is normal and results in a moist cake.
- For an extra touch, dust the cake lightly with cocoa powder before garnishing with raspberries.
