Description
This Raspberry Chocolate Ganache Cake is a decadent dessert that combines rich chocolate cake with smooth, velvety ganache and fresh raspberries. Perfect for special occasions, birthdays, or simply indulging in a luxurious treat.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup fresh raspberries (optional, for the cake layers)
For the Ganache:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
For Garnish:
- Fresh raspberries
- Chocolate shavings (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until combined.
- Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. If using fresh raspberries, scatter them on top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt. Stir until smooth and creamy. Add butter and vanilla extract, stirring until fully combined.
- Let the ganache cool slightly before pouring it over the cooled cake layers.
- Once the ganache is set, place one cake layer on a serving platter, spread with ganache, and top with the second layer of cake. Pour the remaining ganache over the top and let it drip down the sides.
- Garnish with fresh raspberries and chocolate shavings, if desired.
- Slice, serve, and enjoy this indulgent treat!
Notes
- If you don’t have fresh raspberries, raspberry jam or preserves can be spread between the layers for a similar flavor.
- For a more intense raspberry flavor, you can add a raspberry filling or puree into the ganache.
- You can make the cake layers ahead of time and store them in the refrigerator for up to 3 days. Bring them to room temperature before frosting.
- For a more decadent cake, you can add whipped cream or ice cream on the side when serving.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg