Chocolate Raspberry Cake with Ganache Recipe

If you’re craving something deeply chocolatey with a bright, fruity twist, you’re going to adore this Chocolate Raspberry Cake with Ganache Recipe. I absolutely love how the luscious chocolate cake layers melt in your mouth, perfectly balanced by the fresh-tasting raspberry frosting and that glossy, rich ganache on top. When I first tried crafting this cake, it quickly became a favorite in my kitchen—not just for special occasions but whenever I want to treat myself (and my family!) to something indulgent and fresh. Stick with me, and you’ll nail this stunning yet approachable dessert that looks as amazing as it tastes.

this Recipe

Ingredients You’ll Need

Every ingredient here is chosen to build deep, rich flavors while keeping that tender crumb you want in a chocolate cake. I always recommend getting fresh raspberries for the puree if you can, but frozen works well too—just thaw them fully first for the best texture.

• All-purpose flour: Spoon it into your measuring cup and level it off to avoid compacting, which could dry out the cake.
• Unsweetened cocoa powder: Use good quality cocoa for intense chocolate flavor; Dutch-processed is optional but fantastic.
• Baking soda & baking powder: Both help the cake rise perfectly and provide that light fluffiness.
• Salt: Just a touch to enhance all the flavors—don’t skip it!
• White granulated sugar: Balances the cocoa’s bitterness and keeps the cake sweet but not too much.
• Buttermilk: Adds tenderness and a subtle tang that brightens the cake.
• Oil: Helps keep the cake moist and soft—don’t swap it for butter here.
• Large eggs: Essential for structure—bring them to room temperature.
• Pure vanilla extract: Round out the flavor layers with a warm vanilla note.
• Hot water: Steaming hot water intensifies the cocoa and helps create a beautiful cake crumb.
• Raspberries (fresh or frozen): For the puree that brightens the whole cake.
• Unsalted butter & powdered sugar: For silky raspberry frosting—room temperature butter blends best.
• Freeze-dried raspberries (ground): This powder adds concentrated raspberry flavor and a lovely pink tint.
• Semi-sweet chocolate chips & heavy cream: For the irresistibly glossy ganache that finishes everything off.
• Fresh raspberries: For decorating and that final fresh touch.

Variations

I love encouraging you to make this cake your own. Over time, I’ve tried a few variations—some seasonal, others just for different textures or flavors. Don’t be afraid to experiment a bit and see what suits your taste or dietary needs!

• Vegan substitution: I’ve swapped butter for vegan margarine and used flax eggs with almond milk for the buttermilk; results were surprisingly moist, just adjust baking time a little.
• Extra berry punch: Adding a layer of whole fresh raspberries between cake layers amps up the texture and freshness—my family goes absolutely crazy for this!
• Whipped cream frosting: For a lighter frosting option, try mixing raspberry puree with stabilized whipped cream instead of the butter-based frosting.
• Chocolate variations: Feel free to swap semi-sweet chips for dark chocolate for a richer ganache or add a pinch of espresso powder in the cake batter for depth.

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prep Your Cake Pans and Dry Ingredients

Start by preheating your oven to 350°F and prepping three 8-inch cake pans—spray with nonstick baking spray, line the bottoms with parchment circles, and spray again. This double layer keeps the cake from sticking perfectly. Then, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Getting your dry ingredients mixed ahead means smoother batter when you add liquids.

Step 2: Combine Wet Ingredients, Heating Carefully

Heat your water in a small pan until steaming—make sure it’s hot but not boiling. In a separate bowl, whisk eggs, oil, vanilla, and room temperature buttermilk together. Slowly pour the hot water into the wet mixture, adding little by little to avoid scrambling the eggs. I discovered this trick to keep the texture silky and smooth without lumps or cooked egg bits.

Step 3: Mix Batter and Bake

Pour the wet ingredients into the dry mix and stir gently just until combined. Overmixing kills the fluffy texture, so chuck your spoon if you see the batter turning too smooth. Divide the batter evenly into your prepared pans and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. When you pull the cakes from the oven, let them cool in the pans for 10 minutes before moving them to a rack to cool completely. This pause helps the layers stay moist and regret-free when assembling.

Step 4: Make the Raspberry Puree

While the cakes bake, blend raspberries with water until smooth. If you’re using frozen berries, thaw fully first to avoid lumps. Press your puree through a fine mesh sieve to remove seeds—that texture can throw off your frosting smoothness. Heat the strained puree over medium heat for 3-5 minutes until it thickens and its color deepens—this intensifies the flavor. Let it cool completely before moving on.

Step 5: Prepare the Raspberry Frosting

Sift powdered sugar into a large bowl, then mix in your finely ground freeze-dried raspberries to add flavor and beautiful color. Beat the softened butter for 3 minutes at high speed until fluffy, then gradually add the sugar mixture in two parts, mixing on low. Don’t skip scraping your bowl halfway through—this ensures even mixing. Finally, blend in your cool reduced raspberry puree, vanilla, and salt, beating for 2 more minutes on high. This frosting is both dreamy and stable—ideal for spreading and piping.

Step 6: Frost and Assemble Your Cake

Trim the domed tops off your cake layers with a serrated knife to get flat surfaces. Place the first layer on your cake stand or plate, spread about 1 cup of frosting evenly, then top with the second layer and repeat. For the last layer, place it upside down (bottom facing up) to keep the surface flat for frosting. Crumb coat the entire cake with a thin layer of frosting, then pop it in the freezer for 15 minutes to let it set lovingly. This step minimizes crumbs in your final coat.

Step 7: Make the Chocolate Ganache and Decorate

Once the crumb coat is set, make the ganache. Pour your chocolate chips into a bowl. Heat the heavy cream on medium-low until steaming, then pour it over the chips. Let it sit for a couple of minutes, then stir gently until silky smooth. Warm in short bursts in the microwave if bits remain. Pour half into a piping bag for drip effects, which I learned creates a professionally whimsical touch. Pipe the ganache along the edges to drip naturally, then pour the rest over the top evenly. Chill the cake for 10 minutes before adding fresh raspberries on top for a burst of color and flavor.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

I always top this cake with fresh raspberries—not only do they add a punch of freshness, but they also create that stunning visual contrast against the dark ganache. Sometimes I sprinkle a few freeze-dried raspberry crumbs or even edible gold flakes for special occasions, and that little luxe touch never fails to impress guests.

Side Dishes

Pairing this cake with a light side helps balance the richness. I like serving it alongside freshly brewed coffee or a tart raspberry sorbet for an extra berry punch. A simple mixed green salad with citrus vinaigrette also works if you’re having this as part of a celebration meal—it refreshes your palate beautifully.

Creative Ways to Present

For birthdays or anniversaries, I’ve layered the cake on a decorative cake stand and accessorized the base with raspberry leaves or edible flowers. Sometimes swirling fresh raspberry coulis around each serving plate is a nice touch that takes the presentation up a notch. Serving slices with a dollop of fresh whipped cream with a raspberry on top scores big smiles every time.

Make Ahead and Storage

Storing Leftovers

I store any leftover cake tightly covered with plastic wrap or in an airtight container in the fridge. The frosting stays stable, and the cake layers remain moist. Before serving, I pull it out about 20 minutes early—that way, the flavors are more pronounced without the frosting melting.

Freezing

This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. When you plan to eat, thaw overnight in the fridge. I’ve found this keeps the frosting and ganache intact without drying out the cake.

Reheating

Because this cake is best enjoyed slightly chilled or room temperature, I don’t recommend microwaving. Instead, let it sit out at room temperature for about 30-40 minutes before serving. This helps loosen the ganache for creamy bites without any texture loss.

FAQs

Final Thoughts

This Chocolate Raspberry Cake with Ganache Recipe is honestly one of those desserts I recommend to every friend who loves chocolate with a fresh twist. It’s rich without being heavy, bright but still decadent, and straightforward enough to make on a weekend afternoon. I love how it brings my family together—each bite feels like a hug with a raspberry kiss. Give this recipe a try—you’ll be so proud of that beautiful, luscious cake you create, I promise!

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