Chocolate Raspberry Cake with Ganache Recipe

If you have a soft spot for rich, decadent desserts that dance perfectly between chocolate and fruit, you are in for a treat with this Chocolate Raspberry Cake with Ganache Recipe. This cake combines the deep, luscious flavor of cocoa with the bright, tart burst of fresh raspberries, all enveloped in velvety raspberry frosting and topped off with a shiny chocolate ganache drip. It’s a stunning, show-stopping dessert that feels fancy but actually comes together with approachable ingredients and straightforward steps. Once you make it, it’s going to quickly become a beloved classic for birthdays, special occasions, or anytime you simply crave an indulgent slice of happiness.

Ingredients You’ll Need

Each ingredient in this Chocolate Raspberry Cake with Ganache Recipe plays a vital role, from the fluffy structure of the cake layers to the luscious smoothness of the frosting and ganache. These simple but carefully chosen staples come together harmoniously to create a dessert bursting with flavor and texture.

• All-purpose flour (2 1/2 cups): Provides the cake’s sturdy yet tender base for perfect crumb texture.
• Unsweetened cocoa powder (1 cup): Infuses rich chocolate flavor and gives the cake a beautiful deep color.
• Baking soda (1 1/2 tsp) & Baking powder (2 1/2 tsp): These leavening agents ensure your cake rises just right, light and airy.
• Salt (1 tsp): Balances sweetness and enhances the chocolate depth.
• White granulated sugar (1 3/4 cup): Sweetens while helping with the cake’s moistness.
• Buttermilk (1 cup, room temperature): Adds tanginess and moisture, which work beautifully with cocoa’s richness.
• Oil (1 cup): Keeps the cake tender and moist without weighing it down.
• Large eggs (4, room temperature): Provide structure and richness to the batter.
• Pure vanilla extract (1 tsp): Lifts all the flavors with its warm, fragrant note.
• Hot water (1 cup, steaming): Bloom the cocoa powder to maximize chocolate intensity.
• Raspberries, fresh or frozen (1 cup): Bring a fresh, bright, fruity element that cuts through the richness.
• Water (1/4 cup): Used to create a smooth raspberry puree base.
• Unsalted butter (2 cups, room temperature): The foundation for the luxuriously creamy frosting.
• Powdered sugar (2 cups, sifted): Sweetens and stabilizes the frosting’s texture.
• Ground freeze dried raspberries (1/4 cup): Packs a burst of concentrated raspberry flavor into the frosting.
• Reduced raspberry puree (1/4 cup): Adds moisture and natural color to the frosting.
• Salt (1/2 tsp): Just a pinch to brighten every bite of frosting.
• Semi-sweet chocolate chips (1 cup): Melted for the decadent ganache drip topping the cake.
• Heavy cream (3/4 cup): Combines with chocolate chips to form a luscious ganache.
• Fresh raspberries (for decoration): For that elegant finishing touch that’s as pretty as it is delicious.

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prepare the Chocolate Cake Batter

Begin by preheating your oven to 350°F (177°C). Grease three 8-inch round cake pans thoroughly with baking spray, then line the bottoms with parchment paper circles and spray again to guarantee non-stick results. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and white sugar. This dry mix ensures your cake layers will be uniform and beautifully balanced in flavor.

Step 2: Combine Wet Ingredients

In a separate bowl, mix the eggs, oil, vanilla extract, and room temperature buttermilk until smooth. Heat your water on the stove until it’s steaming but not boiling—slowly pour the hot water into the wet ingredients while stirring continuously. This little trick keeps the eggs from cooking and helps intensify the chocolate flavor by blooming the cocoa powder.

Step 3: Mix Batter and Bake

Carefully add the wet ingredients to the dry mixture and gently stir just until combined. Avoid overmixing to keep your cake tender. Divide the batter evenly among your prepared pans and pop them into the oven. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

Step 4: Make Raspberry Puree

Put your raspberries and water into a blender and puree them until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds — this keeps your frosting silky and smooth. Pour the seedless puree into a small pan and cook over medium heat for 3 to 5 minutes until it thickens and deepens in color. Let it cool completely before using.

Step 5: Prepare Raspberry Frosting

In a bowl, sift powdered sugar and mix in the ground freeze-dried raspberries for an intense burst of flavor. Using an electric mixer, whip the butter on high speed until it’s fluffy and light, about 3 minutes. Add half the powdered sugar mixture, beat low until incorporated, then add the rest and repeat. Add the cooled reduced raspberry puree, vanilla extract, and salt. Beat on low to combine and then on high for 2 minutes, scraping down the sides halfway to get a perfect consistency that’s both creamy and bursting with raspberry goodness.

Step 6: Make the Chocolate Ganache

Place the semi-sweet chocolate chips in a heatproof bowl. Warm the heavy cream on the stove over medium-low heat until steaming, then pour it over the chocolate. Let it sit for 2 minutes before gently stirring until silky and smooth. If it’s not fully melted, zap it in short 15-second bursts in the microwave until glossy and pourable.

Step 7: Assemble the Cake

Level your cooled cake layers with a serrated knife by cutting off the domed tops. Place the first layer on your serving plate and spread about 1 cup of raspberry frosting evenly on top. Repeat with the second layer, then add the last layer upside down to create a flat surface. Apply a thin crumb coat of frosting on the entire cake and freeze it for 15 minutes to set the base.

Step 8: Final Frosting and Ganache Drip

Apply a light final layer of frosting for a trendy semi-naked finish, then chill again for 10 minutes. Fill a piping bag with half the ganache and pipe drips around the top edge, letting each drip cascade naturally. Pour the remaining ganache over the center and freeze the cake again for 10 minutes to set everything beautifully.

Step 9: Decorate

Top the cake with fresh raspberries for a gorgeous, inviting look. Let your cake come to room temperature before serving to enjoy the full depth and harmony of flavors the Chocolate Raspberry Cake with Ganache Recipe offers.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

Fresh raspberries are the classic choice to add brightness and an inviting pop of color. For added flair, sprinkle freeze-dried raspberry powder or chocolate shavings on the top. A light dusting of powdered sugar on the berries also adds a pretty, delicate touch that makes the cake look irresistible.

Side Dishes

Pair this luxurious Chocolate Raspberry Cake with lightly whipped cream or a scoop of vanilla bean ice cream to balance richness with creamy coolness. Fresh fruit salad or a raspberry coulis drizzle can also complement the flavors perfectly without overwhelming the palate.

Creative Ways to Present

Present this cake on a beautiful cake stand to showcase its elegant layers and ganache drips. Consider placing edible flowers or mint leaves around the base for a whimsical, garden-fresh vibe. Individual servings plated with a fresh raspberry and a small drizzle of ganache make for a stunning dessert course at dinner parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days to maintain freshness. Let refrigerated cake come to room temperature before serving to enjoy the best texture and flavor profile.

Freezing

You can freeze the cake layers before frosting by wrapping them in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting. For fully assembled cake, freeze wrapped tightly; this preserves the beautiful ganache drip and moist cake layers.

Reheating

This cake is best enjoyed at room temperature and does not require reheating. If you refrigerate it, simply leave slices out for about 30 minutes before serving to soften the frosting and enhance flavor release.

FAQs

Can I use frozen raspberries in this Chocolate Raspberry Cake with Ganache Recipe?

Absolutely! Frozen raspberries work wonderfully here. Just thaw them first and drain any excess liquid to avoid making the puree too watery, ensuring your frosting stays thick and flavorful.

Is it necessary to sift the powdered sugar for the frosting?

Sifting powdered sugar helps prevent lumps in the frosting, keeping it smooth and light. It’s a quick step that makes mixing easier and results in a silky finish.

Can I substitute the semi-sweet chocolate chips for dark chocolate?

Yes, swapping for dark chocolate with at least 60-70% cocoa content will give the ganache a richer, more intense chocolate flavor, which pairs beautifully with raspberry’s tartness.

How long will the ganache stay glossy after assembling the cake?

If stored properly in a cool place or refrigerator, the ganache will maintain its shiny, smooth appearance for several days. Bringing the cake back to room temperature before serving helps restore its lovely sheen.

What’s the best way to level cake layers without wasting too much cake?

Use a serrated knife or a cake leveler and gently saw around the domed top rather than slicing deep. This method conserves most of the layer and ensures an even surface, perfect for stacking and decorating.

Final Thoughts

There’s something magical about combining velvety chocolate and bright raspberries into one stunning cake, and this Chocolate Raspberry Cake with Ganache Recipe truly captures that magic. Whether you’re celebrating a special occasion or just want to indulge in a dessert that feels both comforting and luxurious, this cake is the perfect answer. Give it a try—you might just find your new favorite cake that everyone will rave about.

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