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
Scale
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.
