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
Scale
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.
