Raspberry Chocolate Ganache Cake Recipe
If you’re searching for a showstopping dessert that masterfully blends decadence and fresh fruit flavor, look no further than Raspberry Chocolate Ganache Cake. Each bite brings a moist, tender crumb infused with rich cocoa, a layer of tart raspberry jam and juicy berries, and a silky chocolate ganache cascading over the top. This is the kind of cake that’s destined to impress at any gathering, but is surprisingly approachable for even a casual weekend bake. Give it a try and discover just how incredible classic flavors can be when they come together in this irresistible treat!
Ingredients You’ll Need
This recipe keeps things simple with tried-and-true baking basics, plus a few vibrant ingredients that really make the Raspberry Chocolate Ganache Cake shine. Every component plays a part, creating a dreamy balance of chocolate, berry brightness, and cloud-soft texture.
- All-purpose flour: Provides the perfect structure for a tender, light cake crumb.
- Unsweetened cocoa powder: Delivers that deep, chocolatey flavor that pairs so wonderfully with berries.
- Granulated sugar: Sweetens the cake just right and assures a soft, moist bite.
- Baking powder and baking soda: These leavening agents help your layers rise beautifully and evenly.
- Salt: Enhances all the other flavors and balances the sweetness.
- Large eggs: Bind everything together and boost the cake’s richness.
- Whole milk: Adds moisture and a soft crumb while giving the cake extra depth.
- Vegetable oil: Locks in moistness for ultra-tender results, even after chilling.
- Vanilla extract: Rounds out flavors with that familiar, comforting aroma.
- Boiling water: Intensifies the cocoa and makes the batter luscious and glossy.
- Fresh raspberries: Their tartness and juiciness offer a lovely contrast to the chocolate layers.
- Raspberry jam: Spreads intense berry flavor between the layers—opt for seedless if you prefer smoothness.
- Semisweet chocolate: The star of the ganache, melting into pure, silky luxury.
- Heavy cream: Creates a velvety, pourable ganache that envelops the cake.
- Extra raspberries and chocolate shavings: Not just eye-catching—they add a final burst of flavor and flair.
How to Make Raspberry Chocolate Ganache Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper. This extra step guarantees your cakes release effortlessly, preserving those beautiful layers for assembly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed and your Raspberry Chocolate Ganache Cake will have an even rise and consistent flavor in every bite.
Step 3: Blend in Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract directly to the dry ingredients. Beat the mixture until it’s smooth and all streaks disappear. This step creates a glossy, thick batter ready to be transformed both in the oven and on your tastebuds.
Step 4: Incorporate Boiling Water
Carefully stir in the boiling water. Don’t worry if the batter seems thin—that’s exactly what you want for a moist, tender cake crumb. The water activates the cocoa, deepening its flavor for that signature richness.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Patient waiting is everything in baking!
Step 6: Assemble the Layers
Once the cakes are cool, spread raspberry jam over one layer and top with fresh raspberries—press gently so they nestle into the jam. Carefully lay the second cake layer on top, lining up the edges for a neat finish. This fruity middle brings all the magic to the Raspberry Chocolate Ganache Cake.
Step 7: Make the Ganache
In a small saucepan, heat the heavy cream just to a simmer. Pour it over the chopped semisweet chocolate in a bowl and let it sit for 2 minutes. Stir until the mixture is smooth, creamy, and beautifully glossy. If you want an extra berry twist, add a splash of raspberry extract here.
Step 8: Frost and Chill
Pour the cooled ganache over the cake, letting it drip down the sides for that elegant finish. Garnish with extra raspberries and chocolate shavings. Pop your Raspberry Chocolate Ganache Cake in the fridge for about 30 minutes to set the ganache before serving—it’s worth the short wait!
How to Serve Raspberry Chocolate Ganache Cake
Garnishes
To make your cake the star of the table, pile fresh raspberries high on the top, add a shower of chocolate shavings, or even a light dusting of powdered sugar for a classy finish. These final touches are both a visual delight and a hint at the flavor explosion inside.
Side Dishes
This decadent cake is wonderful alongside a scoop of vanilla bean ice cream, a dollop of whipped cream, or a warm berry compote. If you’re serving a crowd, a platter of assorted fresh fruit or even crisp biscotti on the side will suit beautifully.
Creative Ways to Present
For an extra wow factor, consider slicing the cake and layering it into parfait glasses with whipped cream and crumbled bits for a dramatic trifle. Or go mini by baking individual cakes for birthdays or showers—everyone loves their own personal Raspberry Chocolate Ganache Cake!
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Chocolate Ganache Cake moist and delicious, cover any leftovers tightly with plastic wrap or store in an airtight container. It keeps perfectly in the refrigerator for up to four days—if it even lasts that long!
Freezing
If you want to get ahead, the cake layers can be baked, cooled, and frozen individually (well-wrapped in plastic) for up to two months. Thaw at room temperature before assembling and frosting. Even leftover slices freeze well; just be sure to separate with parchment and wrap carefully to prevent sticking.
Reheating
While Raspberry Chocolate Ganache Cake is delicious straight from the fridge, you can let it sit at room temperature for about 30 minutes to soften slightly before serving. For a melty ganache experience, zap individual slices in the microwave for 10–15 seconds—just watch closely so the chocolate doesn’t run everywhere!
FAQs
Can I use frozen raspberries instead of fresh?
Yes, just be sure to thaw and drain them well before layering so they don’t water down the filling. Fresh berries hold their shape a bit better, but frozen work in a pinch!
Is there a substitute for heavy cream in the ganache?
While heavy cream gives the most luscious results, you can use full-fat coconut milk for a dairy-free option. Just make sure it’s the thick canned kind for best consistency.
Can I bake this as a sheet cake instead of a layer cake?
Absolutely! Pour all the batter into a greased 9×13-inch baking pan and adjust the baking time—start checking for doneness at 35 minutes. Then slather with raspberry jam, berries, and ganache right on top.
What’s the best way to slice this cake cleanly?
For the neatest slices, wipe your knife clean between each cut and use a long, sharp blade. Chilling the assembled cake before slicing helps keep the ganache and filling beautifully tidy.
Can I make Raspberry Chocolate Ganache Cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Double-check all other ingredients to ensure they’re gluten-free, and you’re good to go.
Final Thoughts
There’s something truly special about making Raspberry Chocolate Ganache Cake at home—it’s a little bit of luxury that you can share with your favorite people. Don’t be surprised if this becomes your go-to celebration cake. Give it a whirl and watch how quickly it disappears—your friends and family will thank you!
Print
Raspberry Chocolate Ganache Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Raspberry Chocolate Ganache Cake. Layers of moist chocolate cake filled with fresh raspberries and raspberry jam, topped with a luxurious chocolate ganache. Perfect for special occasions or whenever you need a show-stopping dessert.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional:
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
- Extra raspberries and chocolate shavings for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add Wet Ingredients: Beat in eggs, milk, oil, and vanilla until smooth. Stir in boiling water.
- Bake: Divide batter between pans and bake for 30-35 minutes. Cool completely.
- Assemble: Spread jam on one cake, top with raspberries, then place second cake on top.
- Make Ganache: Heat cream until simmering, pour over chocolate. Stir until smooth.
- Finish: Pour ganache over cake, garnish, and chill before serving.
Notes
- Enhance ganache with raspberry extract for more flavor.
- Use seedless jam for a smoother filling texture.
- Cake can be made a day ahead and stored wrapped before assembly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
