Description
This Raspberry Chocolate Ganache Cake is a decadent layered dessert featuring moist chocolate cake layers filled with raspberry jam and fresh raspberries, topped with a smooth and glossy chocolate ganache. Perfect for special occasions, this cake combines rich chocolate flavors with the bright tartness of raspberries, creating a delightful balance.
Ingredients
Scale
For the cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ½ cup hot coffee or water
For the raspberry filling:
- ¾ cup raspberry jam or preserves
- 1 cup fresh raspberries (plus more for garnish)
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until combined.
- Mix Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and fully integrated.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter. Stir in the hot coffee or water carefully—the batter will become smooth and slightly thinner.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans, then transfer to wire racks.
- Make the Chocolate Ganache: Heat the heavy cream gently in a small saucepan until it just begins to simmer—do not boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Allow it to sit for 1 to 2 minutes to soften, then add the unsalted butter and stir thoroughly until the ganache is smooth, shiny, and slightly thickened. Let it cool slightly so it remains pourable but will set after chilling.
- Assemble the Cake: Place one cooled cake layer onto a serving plate. Spread the raspberry jam evenly over the top, then arrange fresh raspberries on the jam for added texture and flavor. Place the second cake layer on top gently.
- Finish with Ganache and Garnish: Pour the slightly cooled chocolate ganache over the top cake layer, allowing it to drip decoratively down the sides. Chill the cake briefly in the refrigerator to let the ganache set. Before serving, garnish with additional fresh raspberries for a vibrant finish.
Notes
- For a stronger raspberry taste, consider brushing the cake layers with raspberry syrup before adding the jam filling.
- This cake keeps well refrigerated for 3 to 4 days—store covered to maintain freshness.
- Let the ganache cool adequately to ensure it thickens to the right consistency for pouring and setting.
