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Raspberry Chocolate Ganache Cake

Indulgent Raspberry Chocolate Ganache Cake You'll Love

This indulgent Raspberry Chocolate Ganache Cake is a delicious blend of chocolate and tangy raspberry, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free version.
  • ¾ cup Cocoa Powder Try Dutch-process cocoa for deeper flavor.
  • 1 teaspoon Baking Soda Make sure it's fresh.
  • 1 teaspoon Baking Powder Make sure it's fresh.
  • ½ teaspoon Salt Balances sweetness.
  • 1¾ cups Granulated Sugar Brown sugar can be used for added depth.
  • 2 large Eggs Vegan option: use flax eggs or applesauce.
  • ¾ cup Vegetable Oil Melted coconut oil adds tropical twist.
  • 1 cup Buttermilk Dairy-free: substitute with almond milk and vinegar.
  • 2 teaspoons Vanilla Extract No substitutions needed.
  • 1 cup Hot Coffee or Water Enhances chocolate flavor.
For the Raspberry Filling
  • 1 cup Raspberry Jam or Preserves Fresh raspberries can substitute.
  • 1 cup Fresh Raspberries Frozen works too; thaw and drain moisture.
For the Ganache
  • 1 cup Heavy Cream Coconut cream can be dairy-free alternative.
  • 8 ounces Semi-sweet or Dark Chocolate Milk chocolate can be sweeter.
  • 2 tablespoons Unsalted Butter Adds richness and creaminess.

Equipment

  • Oven
  • 8-inch round cake pans
  • mixing bowls
  • Whisk
  • Spatula
  • Wire Rack
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them.
  2. In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
  3. In a separate bowl, mix together granulated sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the dry mixture into the wet ingredients and fold in hot coffee or water until smooth.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Once baked, cool on a wire rack for 10 minutes, then invert to cool completely.
  7. Prepare the raspberry filling by mixing raspberry jam and fresh raspberries in a bowl.
  8. For ganache, heat heavy cream until simmering, pour over chopped chocolate, let sit, then stir until smooth and add butter.
  9. Assemble the cake by layering one cake with half of the raspberry filling, fresh raspberries, and the second cake on top.
  10. Pour ganache over the cake, allowing it to drip down the sides, and let it set at room temperature or chill for 20-30 minutes.
  11. Garnish with additional fresh raspberries on top before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 54gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Cooling is key to avoid melting the ganache and ensure a beautiful finish. Use accurate measurements for best results.

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