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Raspberry Chocolate Ganache Cake with fresh raspberries and chocolate drizzle
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Raspberry Chocolate Ganache Cake

Indulge in the rich, silky smoothness of dark chocolate combined with the bright, tart flavors of fresh raspberries in this decadent dessert.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Cake, Dessert
Cuisine: American
Keyword: Baking, Chocolate Cake, Dessert Recipe, Ganache Cake, Raspberry Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the cake

  • 1.75 cups all-purpose flour Tender and light, providing the perfect structure.
  • 0.75 cup unsweetened cocoa powder Dark and aromatic, bringing a deep chocolaty essence.
  • 2 cups granulated sugar Sweet and crystalline, balancing out the flavors.
  • 2 tsps baking soda Essential for achieving that perfect rise.
  • 1 tsp baking powder Adding a slight lift and fluffiness.
  • 0.5 tsp salt Enhancing all the rich flavors.
  • 2 large eggs Golden and nutrient-packed, adding moisture and richness.
  • 1 cup buttermilk Creamy and tangy for a tender crumb.
  • 0.5 cup vegetable oil Smooth and light, creating a moist texture.
  • 2 tsps vanilla extract Fragrant and sweet, evoking a warm charm.
  • 1 cup hot coffee Deepening the chocolate flavor.

For the raspberry filling

  • 1.5 cups fresh or frozen raspberries Vibrant and tart, bursting with juicy goodness.
  • 0.25 cup sugar To sweeten the raspberry filling.
  • 1 tbsp cornstarch For thickening the filling to perfection.
  • 1 tbsp lemon juice Brightening the flavor of the raspberries.

For the chocolate ganache

  • 1 cup heavy cream Rich and creamy, essential for a luscious ganache.
  • 8 oz dark chocolate, chopped Decadent and melting, forming the ganache.
  • 1 tbsp unsalted butter Adding a shiny finish to the ganache.

For garnish

  • to taste Fresh raspberries A pop of color and fresh flavor.
  • to taste Extra ganache drizzle For that indulgent, finished look.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans with parchment paper.

Batter preparation

  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  • Add eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth, then stir in the hot coffee until combined.

Baking

  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Raspberry filling

  • In a saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch. Stir until thickened, about 5 minutes, then let cool.

Chocolate ganache

  • Heat heavy cream until steaming, then pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and add butter.

Assembly

  • Slice each cake layer in half horizontally for a total of four layers. Spread raspberry filling between each layer.
  • Pour ganache over the top layer allowing it to drip down the sides. Garnish with fresh raspberries and extra ganache.
  • Chill for at least 30 minutes before serving.

Notes

Brush the cake layers with simple syrup for extra moisture. Ensure layers are cool before assembly to prevent melting of raspberry filling and ganache.