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
Scale
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
