If you have a sweet tooth and love the decadent pairing of berries with rich chocolate, this Raspberry Chocolate Ganache Cake Recipe is going to become your new obsession. Imagine tender, moist chocolate cake layers bursting with fresh raspberries, all enveloped in a luscious, silky ganache that melts in your mouth. It’s the perfect celebration cake, combining classic flavors with a vibrant twist that always impresses. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe brings together simple ingredients for an unforgettable dessert experience.
Ingredients You’ll Need
Every ingredient in this Raspberry Chocolate Ganache Cake Recipe plays a crucial role, creating a harmonious blend of flavors, textures, and colors. You’ll find that using fresh, quality items will truly elevate each bite, making the baking process rewarding and the final cake irresistible.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Granulated sugar: Sweetens the cake and helps create a moist texture.
- Unsweetened cocoa powder: Delivers rich chocolate flavor and a beautiful deep color.
- Baking powder and baking soda: Essential leavening agents that make the cake rise perfectly.
- Salt: Enhances the chocolate flavor and balances sweetness.
- Large eggs: Bind ingredients together and add richness.
- Whole milk: Adds moisture and improves cake tenderness.
- Vegetable oil: Ensures a moist, soft crumb and longer-lasting freshness.
- Vanilla extract: Adds depth and enhances all the other flavors.
- Boiling water: Helps to bloom the cocoa for an intense chocolate taste and creates a smooth batter.
- Fresh raspberries (optional): Bursts of tartness inside the cake that brighten every bite.
- Heavy cream: The base for the ganache, adding creaminess and a silken finish.
- Semisweet or bittersweet chocolate: Creates the decadently rich ganache topping.
- Unsalted butter: Adds gloss and smoothness to the ganache.
- Fresh raspberries and chocolate shavings (optional): For an elegant, mouthwatering garnish.
How to Make Raspberry Chocolate Ganache Cake Recipe
Step 1: Prepare Your Cake Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them lightly with flour or line them with parchment paper to prevent sticking. This small prep step is key to ensuring fluffy, easily removable cake layers later.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully blended. This even mixing helps the cake rise evenly and ensures there are no clumps of cocoa or baking powder lurking in the batter.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until smooth and well combined. Having your wet ingredients smoothly blended before adding to the dry helps achieve a silky batter without overworking it.
Step 4: Combine Wet and Dry
Gradually add the wet mixture to your dry ingredients and stir just until combined. Overmixing can toughen the cake, so aim for a smooth yet slightly fluid batter at this stage.
Step 5: Add Boiling Water and Fresh Raspberries
Slowly pour boiling water into the batter, stirring continuously. The batter will thin out significantly — this is perfect and helps intensify the chocolate flavor. If you’re adding fresh raspberries inside the cake, gently scatter them over the batter once it’s divided into the pans.
Step 6: Bake the Cake Layers
Pour the batter evenly into your prepared pans and bake for 30-35 minutes. You’ll want to check doneness with a toothpick inserted into the center — it should come out clean or with a few moist crumbs. Once baked, cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Ganache
While the cakes are cooling, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over chopped chocolate, letting it sit undisturbed for 2-3 minutes. Then stir until the mixture becomes smooth and glossy. Add unsalted butter and vanilla extract, stirring until fully melted and incorporated.
Step 8: Assemble the Cake with Ganache
Allow the ganache to cool slightly until it thickens but is still pourable. Place one cake layer on a serving plate, spread a generous amount of ganache on top, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip beautifully down the sides for that classic, tempting look.
Step 9: Garnish and Serve
Finish your masterpiece with fresh raspberries and chocolate shavings for an eye-catching presentation that tastes as incredible as it looks. Slice up and get ready for compliments!
How to Serve Raspberry Chocolate Ganache Cake Recipe
Garnishes
Fresh raspberries bring vibrant tartness and color, while chocolate shavings add a subtle crunch and decorative flair. Both together highlight the cake’s flavors and make each slice irresistible.
Side Dishes
Pair your cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate ganache. A simple mixed berry salad or a light dusting of powdered sugar also complements the dessert beautifully.
Creative Ways to Present
Consider serving on a rustic wooden board for a cozy, inviting look, or plate individual slices with drizzles of raspberry coulis and edible flowers for a refined touch. Personalize by piping whipped cream rosettes or adding a sprinkle of toasted nuts on top.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Chocolate Ganache Cake Recipe covered in an airtight container at room temperature for up to two days or refrigerate for up to five days to maintain freshness and texture.
Freezing
You can freeze the cake layers or the entire assembled cake. Wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before enjoying.
Reheating
For the best texture and flavor, bring refrigerated cake slices to room temperature before serving. If desired, warm slightly in the microwave for about 10 seconds to revive that decadent ganache softness.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid excess moisture that can affect the cake’s texture. Fresh raspberries give the best burst of flavor and color.
Is there a substitute for vegetable oil?
Light olive oil or melted coconut oil can be used in equal amounts, though vegetable oil keeps the crumb especially tender without adding extra flavor.
Can I make this cake gluten-free?
Absolutely! Using a gluten-free all-purpose flour blend that includes xanthan gum will work well without compromising texture.
How long does the ganache take to set?
Ganache usually thickens to the perfect consistency to pour or spread within 15-30 minutes of cooling at room temperature. Refrigerate briefly if you need it firmer.
Can I make the ganache ahead of time?
Yes, ganache can be made a day ahead and refrigerated. Warm gently before spreading to soften it to the ideal texture.
Final Thoughts
This Raspberry Chocolate Ganache Cake Recipe is truly one of those desserts that feels special without being complicated. It pairs the deep, comforting flavors of chocolate with fresh raspberry brightness in a way that’s both elegant and approachable. I can’t recommend it enough for your next celebration or simply a weekend treat. Once you try it, I’m sure it’ll become a beloved classic in your kitchen too.
Print
Raspberry Chocolate Ganache Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Raspberry Chocolate Ganache Cake featuring moist chocolate layers infused with fresh raspberries and topped with a luscious chocolate ganache. Perfect for dessert lovers, this cake combines rich cocoa flavors with tangy raspberry accents and smooth creaminess.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup fresh raspberries (optional, for the cake layers)
Ganache:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
For Garnish:
- Fresh raspberries
- Chocolate shavings (optional)
Instructions
- Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth and homogeneous, ensuring a well-blended mixture.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined without overmixing to maintain a tender crumb.
- Add Boiling Water: Slowly pour in the boiling water while stirring continuously; the batter will be thin, which is expected for a moist cake.
- Divide Batter and Add Raspberries: Evenly divide the batter between the prepared cake pans. If using fresh raspberries, evenly scatter them on top of the batter to infuse the layers with fruity bursts.
- Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, taking care not to boil over.
- Melt Chocolate: Pour the hot cream over the chopped semisweet or bittersweet chocolate in a heatproof bowl. Let sit for 2-3 minutes to soften, then stir until the mixture is smooth and creamy. Stir in the unsalted butter and vanilla extract until fully incorporated.
- Cool Ganache: Allow the ganache to cool slightly so it thickens but remains pourable before applying to the cake.
- Assemble Cake: Place one cooled cake layer on a serving platter and spread a layer of ganache evenly over it. Top with the second cake layer, then pour the remaining ganache over the top, letting it drip down the sides for a luscious finish.
- Garnish and Serve: Decorate the cake with fresh raspberries and optional chocolate shavings. Slice, serve, and enjoy this indulgent, rich chocolate and raspberry dessert!
Notes
- To ensure the cake layers bake evenly, rotate the pans halfway through baking.
- For more intense raspberry flavor, gently fold raspberries into the batter instead of placing on top.
- If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained beforehand.
- Allow ganache to cool at room temperature; refrigerating might harden it too quickly.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
