Raspberry Chocolate Ganache Cake
Indulge your senses with this sumptuous cake that harmoniously marries rich chocolate with tart raspberries, creating a dessert that's a true centerpiece for any occasion.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour soft, silky, and perfect for fluffy layers.
- ¾ cup unsweetened cocoa powder dark, intense, and aromatic.
- 2 cups granulated sugar sweet crystals that bring the cake to life.
- 2 tsp baking soda essential for achieving that perfect rise.
- 1 tsp baking powder to create tender and airy cake layers.
- ½ tsp salt a hint of balance to enhance sweetness.
- 2 large eggs golden, rich, and nourishing.
- 1 cup buttermilk creamy and tangy, adding moisture.
- ½ cup vegetable oil ensuring a soft and tender crumb.
- 2 tsp vanilla extract fragrant and warm, infusing delightful flavor.
- 1 cup hot coffee deepening the chocolate flavor profile.
For the Raspberry Filling
- 1 ½ cups fresh or frozen raspberries vibrant, juicy, and naturally sweet-tart.
- ¼ cup sugar enhancing the raspberry filling's sweetness.
- 1 tbsp cornstarch thickening to create the perfect raspberry filling.
- 1 tbsp lemon juice bright and zesty, elevating the raspberry flavor.
For the Ganache
- 1 cup heavy cream rich and luscious, forming the ganache.
- 8 oz dark chocolate, chopped smooth and rich, the heart of your ganache.
- 1 tbsp unsalted butter for that shiny finish.
For Garnish
- to taste Fresh raspberries beautiful and inviting.
- to taste Extra ganache drizzle indulgent and alluring.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually stir in the hot coffee until the batter is thin and well combined.
Baking
- Divide the batter evenly between prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Raspberry Filling
- Combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring until thickened, about 5 minutes.
- Let the raspberry mixture cool before assembling.
Ganache
- Heat heavy cream in a small saucepan until steaming; don’t let it boil.
- Pour it over chopped chocolate, allowing it to sit for 2 minutes before stirring until smooth. Mix in unsalted butter.
Assembly
- Carefully slice each cooled cake layer in half to create four layers.
- Spread raspberry filling between each layer.
- Pour ganache over the top of the assembled cake, allowing it to drizzle down the sides.
- Garnish with fresh raspberries and an extra drizzle of ganache. Chill for 30 minutes before slicing.
Notes
For best results, bake the cake ahead of time, allow it to cool completely, and chill before serving for clean slices.