There’s something simply magical about the perfect blend of rich chocolate and bright, tart raspberries, and that’s exactly what you’ll get with this Chocolate Cake with Raspberry Ganache Recipe. Imagine moist, deeply chocolatey layers wrapped in a velvety ganache, topped with fresh raspberries that add just the right pop of freshness. It’s a dessert that feels both indulgent and approachable, making it a personal favorite for celebrations or just because you deserve a sweet moment. Trust me, every bite is a harmonious dance of flavors that will leave you craving more.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this cake. Each one plays a vital role—from giving the cake structure and moisture to adding that irresistible chocolate depth and raspberry brightness. These essentials come together simply yet brilliantly.
- All-purpose flour (1 and 3/4 cups): Provides the perfect base for a tender crumb with just enough structure to hold everything together.
- Unsweetened cocoa powder (3/4 cup): Delivers that intense chocolate flavor that makes this cake truly special.
- Granulated sugar (2 cups): Sweetens the cake while contributing to a lovely moist texture.
- Baking powder (2 teaspoons): Helps the cake rise to a light and fluffy perfection.
- Baking soda (1 teaspoon): Works alongside baking powder to give a great rise and tenderness.
- Salt (1 teaspoon): Balances the sweetness and enhances the chocolate notes.
- Large eggs (2): Bind everything together and help achieve the rich texture.
- Buttermilk (1 cup): Adds moisture and a slight tang, making the cake incredibly soft and flavorful.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender without overpowering the chocolate.
- Vanilla extract (2 teaspoons): Enhances the flavors and adds warmth.
- Hot water (1 cup): Intensifies the cocoa flavor and ensures the batter is smooth and easy to work with.
- Heavy cream (1 cup): Essential for making the silky ganache that envelopes the cake.
- Semisweet chocolate (8 ounces): Adds richness and the perfect level of sweetness to the ganache.
- Fresh raspberries: Bring a fresh, tart contrast that brightens every bite.
How to Make Chocolate Cake with Raspberry Ganache Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cake comes out cleanly without sticking. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This step ensures a smooth batter without lumps and a nicely aerated texture. Next, add the eggs, buttermilk, vegetable oil, and vanilla extract, beating on medium speed until everything is smooth and well combined. Finally, stir in the hot water carefully—it thins the batter and intensifies the chocolate flavor, leaving you with a silky finish that’s easy to pour.
Step 2: Bake the Cake Layers
Pour the batter evenly into your prepared pans, making sure both layers have the same thickness for an even bake. Toss the pans into the oven and bake for 30 to 35 minutes. You’ll know your cake is ready when a toothpick inserted in the center comes out clean—that’s your foolproof test. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Cooling fully is crucial to ensure your ganache doesn’t melt upon contact.
Step 3: Make the Raspberry Ganache
While the cake cools, turn your attention to the ganache. Pour the heavy cream into a small saucepan and gently heat it over medium heat until it just begins to simmer—no boiling needed here. Remove it from the heat and add the chopped semisweet chocolate. Let this mixture sit for a minute or two, then whisk until it becomes smooth and glossy. This luscious ganache is the magic that wraps the cake layers in a rich, silky embrace, perfectly balancing the raspberry’s brightness.
Step 4: Assemble Your Chocolate Cake with Raspberry Ganache Recipe
Place one of the cooled cake layers onto a serving plate and pour half of the ganache over it, spreading evenly so the cake soaks up all that creamy goodness. Carefully place the second cake layer on top and pour the remaining ganache over it, letting it drip charmingly down the sides. Finally, crown your creation with fresh raspberries, adding that burst of color and freshness that makes this dessert unforgettable.
How to Serve Chocolate Cake with Raspberry Ganache Recipe
Garnishes
Fresh raspberries are the star garnish here, providing a tart contrast and beautiful pop of crimson against the dark ganache. You can also dust the top lightly with powdered sugar or add a few mint leaves for a hint of freshness and color. These little extras make the presentation even more inviting.
Side Dishes
This decadent cake pairs wonderfully with lighter accompaniments such as a scoop of vanilla ice cream or a dollop of freshly whipped cream. A simple cup of black coffee or a rich espresso also complements the chocolate-raspberry flavor combination beautifully, elevating the whole experience.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry coulis or a sprinkle of chopped toasted nuts for added texture and flair. For gatherings, slice the cake small and offer with wooden picks as elegant dessert bites—your guests will be impressed by your stylish yet delicious presentation.
Make Ahead and Storage
Storing Leftovers
This Chocolate Cake with Raspberry Ganache Recipe keeps well covered at room temperature for up to two days, but for longer freshness, store it in an airtight container in the refrigerator. The ganache will firm up beautifully and the flavors will meld even more.
Freezing
If you want to enjoy this cake later, freeze it wrapped tightly in plastic wrap and foil. It freezes well for up to three months. Thaw overnight in the fridge before serving to preserve the moist texture and smooth ganache.
Reheating
Since this is a rich chocolate ganache cake, it’s best enjoyed at room temperature. You can let slices sit out for about 30 minutes before serving, but avoid reheating in the microwave as it can affect the ganache texture and raspberry freshness.
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk adds a slight tang and helps create a tender crumb, but if you don’t have it on hand, you can substitute regular milk with a tablespoon of lemon juice or vinegar added. Let it sit for five minutes before using, and your cake will still be delicious.
Is it essential to use fresh raspberries?
Fresh raspberries give the best balance of tartness and texture, but if they’re out of season, frozen raspberries can work too. Just be sure to drain any excess moisture so the cake doesn’t get soggy.
Can this recipe be made into cupcakes?
Absolutely! Just adjust the baking time to about 18-22 minutes. Use cupcake liners and fill them about two-thirds full with batter. The ganache can be spooned on top or piped once cooled.
What type of chocolate is best for the ganache?
Use semisweet chocolate as called for in the recipe. It strikes the perfect balance of sweetness and richness. You can experiment with bittersweet if you prefer a less sweet ganache, but adjust sugar elsewhere accordingly.
How do I get a smooth ganache without lumps?
Make sure the heavy cream is hot but not boiling when poured over the chocolate, then let it sit for a couple of minutes before whisking gently. This helps the chocolate melt evenly, resulting in a silky, lump-free ganache.
Final Thoughts
There’s a genuine joy in creating and sharing this Chocolate Cake with Raspberry Ganache Recipe. It’s the kind of dessert that feels luxurious yet uncomplicated, perfect for making any occasion extra special. Whether you’re baking it for family, friends, or just yourself, it’s sure to warm hearts and brighten smiles with every bite. Give it a try—you won’t regret bringing this beautiful cake into your kitchen and onto your table.
Print
Chocolate Cake with Raspberry Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: Two 9-inch round cake layers, serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist chocolate cake is layered with a luscious homemade chocolate ganache and topped with fresh raspberries, making it a perfect dessert for any chocolate lover. The cake combines deep cocoa flavors with a smooth, creamy ganache and a burst of fresh fruit, balancing sweetness and tartness beautifully.
Ingredients
Cake Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Ganache Ingredients
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Decoration
- Fresh raspberries
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure a smooth batter.
- Add Wet Ingredients: Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
- Incorporate Hot Water: Stir in the hot water carefully until fully combined; this helps to intensify the chocolate flavor and create a moist texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add chopped semisweet chocolate. Let sit for 1-2 minutes, then whisk until smooth and glossy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Pour half of the ganache over the top and spread evenly. Add the second cake layer on top and cover with the remaining ganache, allowing some to drip down the sides.
- Decorate: Finish by garnishing the top with fresh raspberries for a colorful and tangy contrast to the rich chocolate.
Notes
- Ensure eggs and buttermilk are at room temperature for best batter consistency.
- You can substitute the buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if needed.
- For an extra moist cake, avoid overbaking; start checking doneness at 30 minutes.
- Ganache can be made ahead and refrigerated; warm gently before using.
- Fresh raspberries add a refreshing contrast but can be substituted with other fresh berries or edible flowers.
