Raspberry Chocolate Ganache Cake Recipe

If you’re on the hunt for a showstopping dessert that delivers both rich decadence and a bright, fruity twist, the Raspberry Chocolate Ganache Cake might just become your new obsession. This indulgent cake pairs luscious dark chocolate layers with a vibrant raspberry filling and a glossy ganache that cascades over the sides, creating an unforgettable combination of flavors and textures in every bite. It’s perfect for celebrations, sharing with friends, or simply treating yourself to an elegant weekend bake.

Ingredients You’ll Need

This Raspberry Chocolate Ganache Cake comes together with a handful of everyday baking staples and a few fresh ingredients. Each delivers something special, whether it’s a deep chocolatey foundation, fruity brightness, or that silky-smooth ganache topping.

• All-purpose flour: The backbone for a sturdy, yet tender cake structure.
• Unsweetened cocoa powder: Choose a high-quality cocoa for maximum chocolate flavor and that beautiful dark hue.
• Baking powder & baking soda: Work together to give the cake its light lift and perfect crumb.
• Salt: Just the right hint to balance the sweetness and intensify the chocolate notes.
• Granulated sugar: Sweetens the batter and the raspberry filling, bringing all the flavors together.
• Vegetable oil: Ensures the finished cake is incredibly moist and tender.
• Large eggs: Bind the batter and provide richness.
• Buttermilk: Adds a hint of tang and keeps the crumb supremely soft.
• Hot water: Helps dissolve the cocoa powder for extra smooth, deep chocolate flavor.
• Vanilla extract: Layers in sweet aroma and rounds out the cake’s flavor profile.
• Fresh raspberries: The star of the filling, adding natural tartness and jewel-like color.
• Cornstarch: Thickens the raspberry filling so it sits beautifully between cake layers.
• Lemon juice: Brightens the raspberry flavor and adds a bit of zing.
• Dark chocolate (chopped): The essential ingredient for that dreamy ganache—choose something 60% or more for best results.
• Heavy cream: When heated and poured over chocolate, it creates that classic, glossy ganache.

How to Make Raspberry Chocolate Ganache Cake

Step 1: Prepare Your Cake Pans & Preheat

Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper—this makes sure the cakes release perfectly after baking and keeps your layers intact for assembly.

Step 2: Mix the Chocolate Cake Batter

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract until everything’s well combined and looking creamy. Pour the wet ingredients into the dry, mixing gently until just combined. Then, slowly stir in the hot water; don’t worry if the batter looks a bit thin—this is what makes the chocolate cake extra moist and tender.

Step 3: Bake the Cake Layers

Divide the batter equally between your prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely. Patience is key here—the cakes need to be fully cool so the ganache doesn’t melt later on.

Step 4: Cook the Raspberry Filling

In a small saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens up (usually around 5 to 7 minutes). The filling should look glossy and will firm up even more as it cools. Set aside to cool completely before using in your Raspberry Chocolate Ganache Cake.

Step 5: Make the Chocolate Ganache

Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (don’t let it boil). Carefully pour the hot cream over the chocolate. Let this magic combo sit undisturbed for a full minute, then stir until you get a glossy, silky-smooth ganache. Allow it to cool slightly so it thickens enough for easy spreading and dripping.

Step 6: Assemble and Decorate

Lay the first cake layer on a serving plate. Spread the raspberry filling evenly over the top. Gently set the second cake layer over the filling. Pour the ganache over the top of the cake, letting it drip naturally down the edges for that irresistible, bakery-style finish. Use a spatula to smooth the ganache if you’d like. As a final flourish, garnish with extra fresh raspberries. Chill the cake for at least 30 minutes to set everything before slicing and serving your Raspberry Chocolate Ganache Cake.

How to Serve Raspberry Chocolate Ganache Cake

Garnishes

Dress up your Raspberry Chocolate Ganache Cake with a shower of fresh raspberries for a pop of color and tartness, or add chocolate curls for an extra-rich finish. A dusting of powdered sugar or a few mint leaves can make the cake look even more elegant for special occasions.

Side Dishes

This cake shines on its own, but you can pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added creaminess. If you prefer something a little less sweet, serve small slices alongside a cup of dark coffee or black tea—the contrast will accentuate both the chocolate and raspberry notes beautifully.

Creative Ways to Present

Individual slices of Raspberry Chocolate Ganache Cake look beautiful arranged on a platter with more raspberries scattered between them. For more formal affairs, use a piping bag to create ganache swirls on top before adding berries. You can also turn this recipe into elegant mini cakes using ring molds for an impressive, personal touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Raspberry Chocolate Ganache Cake tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for 3 to 4 days, and honestly, the flavors deepen even more after a day!

Freezing

You can freeze individual slices or even the whole cake (ungarnished) for up to a month. Just wrap tightly in plastic wrap and then foil. To enjoy, thaw overnight in the refrigerator, then let come to room temperature before serving for the best texture.

Reheating

If you prefer your cake slightly warm, microwave individual slices for about 15 seconds. This softens the ganache just enough to make it melted and luscious, especially delicious with a scoop of vanilla ice cream.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well if fresh aren’t in season. Just thaw and drain them first, then proceed as with fresh berries in the filling step. The texture may vary slightly, but the flavor will still be lovely.

How do I get perfectly smooth ganache?

Let the hot cream and chocolate sit undisturbed for a moment before stirring, and always use finely chopped chocolate for the most even melt. If needed, whisk gently until the ganache is completely smooth and glossy.

Can I make the cake layers in advance?

Absolutely! You can bake the cake layers a day or two ahead. Wrap them tightly and store at room temperature or in the fridge until you’re ready to assemble your Raspberry Chocolate Ganache Cake.

What type of chocolate is best for ganache?

Go for high-quality dark chocolate, ideally at least 60% cocoa content. It creates a smooth, rich ganache that pairs beautifully with the tart raspberry filling.

Can I make this cake gluten-free?

With a reliable gluten-free all-purpose flour blend, you can swap the regular flour and follow the recipe as written. Just make sure all other ingredients are gluten-free as well for safe results. The cake will still be delightfully fudgy and flavorful!

Final Thoughts

Honestly, there’s nothing quite like sharing a homemade Raspberry Chocolate Ganache Cake with friends or family. The layers, the contrast of flavors, and the sheer indulgence make every bite special. If you love the combination of chocolate and berries, I promise this recipe is worth every delicious step. Give it a try—and be ready for rave reviews!

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