Raspberry Chocolate Ganache Cake
Indulge in the rich flavors of this decadent Raspberry Chocolate Ganache Cake, featuring moist chocolate layers, vibrant raspberry filling, and a glossy chocolate ganache.
Servings: 12 servings
Calories: 490kcal
Ingredients
For the Cake Base
- 1 3/4 cups all-purpose flour Airy and tender, providing a delicate structure.
- 3/4 cup unsweetened cocoa powder Rich and dark, imparting a luscious chocolate depth.
- 2 cups granulated sugar Fine crystals that sweeten every layer beautifully.
- 2 tsp baking soda The magic leavening agent that gives your cake lift.
- 1 tsp baking powder A complementary rise, ensuring a perfect texture.
- 1/2 tsp salt A pinch that balances sweetness and enhances flavors.
- 2 large eggs Enriching, providing moisture and binding.
- 1 cup buttermilk Creamy and tangy, ensuring a tender crumb.
- 1/2 cup vegetable oil Light and neutral, adding moistness.
- 2 tsp vanilla extract Aromatic, enhancing the overall flavor profile.
- 1 cup hot coffee Bold and robust, deepening the chocolate experience.
For the Raspberry Filling
- 1 1/2 cups fresh or frozen raspberries Vibrant, sweet-tart fruit that’ll brighten each bite.
- 1/4 cup sugar Enhancing the natural sweetness of raspberries.
- 1 tbsp cornstarch A thickening agent for that perfect filling consistency.
- 1 tbsp lemon juice Fresh and zesty, complementing the berries.
For the Ganache
- 1 cup heavy cream Thick and luxurious, for a velvety ganache.
- 8 oz dark chocolate, chopped The star of the show, creating an indulgent glaze.
- 1 tbsp unsalted butter For a glossy finish on your ganache.
For Garnish
- to taste Fresh raspberries Adding a burst of color and freshness.
- to taste Extra ganache drizzle Inviting and luxurious, for that final flourish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until perfectly blended.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract, and stir gently until the mixture is smooth.
- Pour in the hot coffee, mix until combined, then divide the batter equally between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack.
Raspberry Filling
- In a medium saucepan, combine the fresh or frozen raspberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring gently until thickened, about 5 minutes. Remove from heat and let cool.
Ganache Preparation
- In a small saucepan, heat the heavy cream over medium heat until steaming, then pour it over the chopped dark chocolate.
- Let sit for 2 minutes, then stir until smooth. Fold in the unsalted butter and set aside to cool.
Assembling the Cake
- Once your cake layers are completely cool, slice each layer in half to create four layers.
- Spread a portion of the raspberry filling between each layer and stack them high.
- Pour the ganache over the top, allowing it to cascade delightfully over the edges.
Garnishing
- Top the cake with fresh raspberries and drizzle with remaining ganache.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
For an extra layer of flavor, consider brewing your coffee with a hint of cinnamon. Ensure cakes cool completely before applying the ganache.