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
Scale
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
