If you’re looking for a showstopper dessert that blends rich chocolate with the sweet, tart burst of raspberries, the Raspberry Chocolate Ganache Cake is about to become your new obsession. Moist layers of cocoa-laced cake studded with fresh raspberries are enveloped in glossy chocolate ganache for a treat that’s as elegant as it is delicious. This cake balances decadent flavor with irresistible texture, making it a must-bake for celebrations or to elevate an everyday moment.
Ingredients You’ll Need
Every ingredient in this Raspberry Chocolate Ganache Cake recipe is carefully chosen to create maximum flavor, with simple pantry staples coming together to yield bakery-level results. Each component plays its part for moistness, structure, or that unforgettable pop of color from the berries.
- All-purpose flour: Gives the cake structure and helps it hold together when sliced, even with juicy raspberries throughout.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cake a beautiful dark color.
- Baking powder & baking soda: The power duo that ensures a lofty, tender crumb in each bite.
- Salt: Just a touch brings out the richness of the chocolate and balances the sweetness.
- Granulated sugar: Sweetens the cake and helps keep it moist and tender.
- Large eggs: Bind everything together for a cohesive, rich batter.
- Buttermilk: Adds softness and a subtle tang that makes the chocolate flavor shine.
- Vegetable oil: Keeps every layer ultra-moist and luscious, even after chilling.
- Vanilla extract: Accentuates the deep chocolate and raspberry notes.
- Hot water: Intensifies the cocoa and ensures the batter stays light and smooth.
- Fresh raspberries: Provide juicy bursts of flavor and that signature raspberry tang.
- Flour (for tossing raspberries): Prevents berries from sinking to the bottom of your layers as they bake.
- Heavy cream (for the ganache): Gives the ganache a silky, glossy, spreadable finish.
- Semi-sweet chocolate (for the ganache): The perfect balance of richness and sweetness to complement the berries.
- Butter (for the ganache): Adds shine and an extra layer of lusciousness to the finished cake.
How to Make Raspberry Chocolate Ganache Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for seamless release. A little prep here means your Raspberry Chocolate Ganache Cake will turn out with picture-perfect layers.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together your flour, cocoa powder, baking powder, baking soda, salt, and sugar. This even distribution is crucial for a consistent, tender crumb in every bite.
Step 3: Combine Wet Ingredients
In another bowl, whisk your eggs, buttermilk, vegetable oil, and vanilla extract until smooth. The buttermilk keeps the cake soft and moist, while oil ensures every forkful stays delicately rich.
Step 4: Make the Batter
Pour the wet ingredients into the dry mixture, mixing until just combined. Stream in the hot water slowly, stirring until the batter is smooth and glossy. This step is where the chocolate flavor really opens up, thanks to the warmth melding everything together.
Step 5: Add Raspberries
Toss the fresh raspberries with one tablespoon of flour to keep them from sinking, then gently fold them into the batter. This simple trick ensures raspberry gems are scattered throughout your cake layers.
Step 6: Bake the Cake
Evenly divide the batter between your prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Your kitchen will already smell amazing. Cool the cakes in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Step 7: Make the Ganache
Heat the heavy cream in a small saucepan until just simmering, then pour over your chopped semi-sweet chocolate and a dollop of butter in a mixing bowl. Let it stand for a few minutes to melt, then stir until silky smooth and glossy — this ganache is the crowning glory of your Raspberry Chocolate Ganache Cake.
Step 8: Assemble and Frost
Once your cakes are completely cool, spread a generous layer of ganache over one cake round. For an extra boost, swipe on a layer of raspberry jam before the ganache (optional, but highly recommended!). Top with the second round, then coat the top and sides of the whole cake with gleaming ganache. Garnish with fresh raspberries if desired for a showstopping finish.
How to Serve Raspberry Chocolate Ganache Cake
Garnishes
Nothing beats the elegance of fresh raspberries crowning the cake, but a dusting of powdered sugar or a drizzle of extra ganache can make it feel even more festive. You could also use chocolate curls, freeze-dried berry powder, or a few mint leaves for a bakery-worthy look.
Side Dishes
The rich depth of this Raspberry Chocolate Ganache Cake pairs beautifully with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a side of crème fraîche for a bit of tang. If you’re serving at a gathering, accompany each slice with a cup of strong coffee or a flute of sparkling wine for a truly indulgent experience.
Creative Ways to Present
For a fun twist, serve individual slices with a stripe of raspberry sauce painted on each dessert plate, or cut the cake into small squares or rounds for elegant Petit Fours at a party. Mini-cakes baked in muffin tins and topped with ganache and a single raspberry make the cutest tea party treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Chocolate Ganache Cake wrapped in plastic or stored in an airtight container at room temperature if you’ll finish it by the next day, or refrigerate for up to 4 days. The flavors actually meld and deepen overnight, making the second slice even more irresistible.
Freezing
If you want to make this cake ahead, wrap cooled unfrosted layers tightly in plastic wrap, then foil, and freeze for up to 2 months. You can also freeze leftover frosted cake by wrapping slices individually — that way, a little treat is always on hand when cravings hit.
Reheating
Enjoy this cake at room temperature for the best texture. If chilled or frozen, let slices stand at room temperature for about 30 minutes before serving. For a softer ganache, give your slice a quick 8–10 seconds in the microwave — just enough to restore that silky finish without melting the chocolate completely.
FAQs
Can I use frozen raspberries instead of fresh?
You can use frozen raspberries in this cake if fresh ones aren’t available, but don’t thaw them before folding into the batter, or you risk releasing too much moisture. Toss frozen berries in flour as you would fresh to help keep them distributed.
What kind of chocolate is best for the ganache?
Semi-sweet chocolate strikes the right balance of bitterness and sweetness, but you can use dark chocolate for a more intense cocoa flavor, or milk chocolate for a sweeter ganache. Just be sure to chop it finely so it melts smoothly into the cream.
How do I get perfectly flat cake layers?
For even, flat cake layers, try wrapping your pans with cake strips or trimming the tops of cooled cakes with a serrated knife before assembling. This makes stacking and frosting a breeze and gives your Raspberry Chocolate Ganache Cake a professional look.
Can I make this cake gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour with great results. Just be sure the blend includes xanthan gum or another binding agent to help maintain the cake’s tender structure.
Should I refrigerate the ganache before frosting?
No need! Use the ganache once it’s still soft but slightly cooled, which spreads most easily and gives the cake a smooth, glossy finish. If it firms up too much, a brief microwave or gentle stir over a warm bowl will restore its spreadable texture.
Final Thoughts
The Raspberry Chocolate Ganache Cake is one of those desserts that makes you the star of any gathering. It’s surprisingly simple to pull off, with stunning results that look (and taste) like they came from a high-end bakery. I can’t wait for you to try this recipe and treat yourself to a truly unforgettable slice!
Print
Raspberry Chocolate Ganache Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of this Raspberry Chocolate Ganache Cake. A moist chocolate cake studded with fresh raspberries, layered with luscious chocolate ganache, and topped with more raspberries for a stunning dessert.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 3/4 cup hot water
Additional:
- 1 cup fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
- For Ganache: 1 cup heavy cream, 200g (7 oz) semi-sweet chocolate (chopped), 1 tablespoon butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together the dry ingredients. In another bowl, mix the wet ingredients until smooth. Combine wet into dry, add hot water, fold in raspberries tossed in flour.
- Divide the batter between pans, bake 30–35 minutes. Cool before assembling.
- For the ganache, heat cream, pour over chocolate and butter. Stir until smooth. Spread over cakes.
- Assemble cake layers, frost with ganache, garnish with raspberries.
Notes
- You can prepare the cake layers a day ahead and store them wrapped at room temperature.
- The ganache thickens as it cools, so use it while it’s still spreadable.
- For extra raspberry flavor, spread a thin layer of raspberry jam between the layers.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
