Chocolate Raspberry Cake with Ganache Recipe

If you’re craving something truly decadent and fruity, I absolutely love how this Chocolate Raspberry Cake with Ganache Recipe turns out—it’s the perfect balance of rich chocolate and bright raspberry, wrapped up in a silky smooth ganache. When I first tried making this cake, I was blown away by how the tart raspberry puree cuts through the chocolate’s richness, and my family goes crazy for it every time I serve it. Stick around, and I’ll share all my tips and tricks to help you nail this show-stopping dessert right in your own kitchen!

this Recipe

Ingredients You’ll Need

Each ingredient in this Chocolate Raspberry Cake with Ganache Recipe works together to build layers of flavor and texture—you’ll want to choose quality products, especially for the cocoa powder and fresh raspberries, to get the best results.

• All-purpose flour: Spoon and level your flour for accuracy or use a kitchen scale; this keeps the cake from turning out dry or dense.
• Unsweetened cocoa powder: I love using Dutch-processed for a deeper chocolate flavor, but natural cocoa works fine too.
• Baking soda & baking powder: These give the cake its amazing rise—make sure they’re fresh so your cake bakes perfectly.
• Salt: Just a touch to enhance all the flavors, especially the chocolate.
• White granulated sugar: Provides sweetness and helps with the cake’s structure.
• Buttermilk: Key for tenderness and subtle tang; bring it to room temperature before mixing for best results.
• Oil (canola or vegetable): Keeps the cake moist and soft, use a neutral flavored oil.
• Large eggs: Room temperature eggs blend better with other liquids, giving a smoother batter.
• Pure vanilla extract: Adds warmth and rounds out the chocolate and raspberry notes.
• Hot water: This intensifies the cocoa flavor and gives the batter a nice silky texture—add it slowly to avoid cooking the eggs.
• Fresh or frozen raspberries: For the puree, fresh is ideal but frozen works great if thawed completely.
• Unsalted butter: Always room temperature for an easy, fluffy frosting.
• Powdered sugar: Sift it to avoid any lumps in your frosting; the freeze-dried raspberry powder adds a beautiful natural color and flavor.
• Semi-sweet chocolate chips: These form the luscious ganache—don’t substitute with anything less quality or the texture won’t be right.
• Heavy cream: Use good quality cream for the ganache to be smooth and glossy.
• Fresh raspberries for decoration: They add a fresh pop of color and tartness that’s perfect against the chocolate ganache.

Variations

I love that this Chocolate Raspberry Cake with Ganache Recipe is flexible—feel free to make it your own! Whether you swap raspberries for strawberries or go dairy-free, you can still create something delicious.

• Berry swaps: Sometimes I swap in blackberries or a mix of berries when raspberries aren’t fresh—just make sure to adjust the puree sweetness accordingly.
• Gluten-free version: I’ve experimented using gluten-free flour blends, which works well, but the texture is a bit denser, so bake carefully.
• Dairy-free option: For those avoiding dairy, coconut oil instead of butter in frosting, and a non-dairy milk with vinegar instead of buttermilk, can do the trick.
• Extra flavor boost: Adding a tablespoon of instant espresso powder to the cake batter enhances that chocolate richness—trust me on this one!

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prepare Your Cake Pans and Dry Ingredients

First things first: preheat your oven to 350°F. I always spray my three 8-inch cake pans with baking nonstick spray and then line the bottoms with parchment paper circles—this little step guarantees the cakes release perfectly without sticking or breaking. In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mixing those dry ingredients well now sets you up for even cake layers later on.

Step 2: Mix the Wet Ingredients Carefully

Heat your water in a small pan until it’s steaming—don’t let it boil vigorously, just very hot. In a separate bowl, whisk together your eggs, oil, vanilla, and room temperature buttermilk. When you add the hot water to this mixture, do it slowly and stir gently; I discovered this trick prevents the eggs from cooking prematurely and keeps the batter silky smooth.

Step 3: Combine and Bake

Pour your wet ingredients into your dry mixture and stir until just combined—don’t overmix, or your cake might turn out tough. Divide the batter evenly between your prepared pans to keep the layers uniform. Bake for about 25-28 minutes or until a toothpick inserted comes out clean. When they’re done, let the cakes rest in the pans for 10 minutes before transferring to a wire rack to cool completely. Patience here is key—frosting warm cakes can turn into a messy disaster!

Step 4: Make the Raspberry Puree

While your cakes cool, blend raspberries and water together until smooth. If you’re using frozen berries, thaw them fully so your puree isn’t watery. Pour the puree through a fine mesh sieve to remove seeds—no one likes crunchy seeds in frosting! Heat this puree gently in a pan until it thickens and deepens in color, about 3-5 minutes. Once cooled, it’s ready to add to your frosting.

Step 5: Prepare the Raspberry Frosting

Start by sifting powdered sugar and folding in the ground freeze-dried raspberries—you’ll notice the frosting takes on a beautiful pink hue and natural raspberry flavor. Beat the unsalted butter until it’s super fluffy, then gradually add your sugar mixture. Once combined, stir in the reduced raspberry puree, vanilla, and salt, and beat everything together for a fluffy, luscious frosting—scraping down the sides halfway to get all that raspberry goodness evenly mixed in.

Step 6: Craft the Chocolate Ganache

After frosting your cake (more on that next), prepare the ganache by placing chocolate chips in a small bowl. Heat heavy cream on medium-low until steaming—not boiling—then pour it over the chocolate. Let it sit for two minutes to soften the chips, then stir gently until silky smooth. If some chunks remain, a few 15-second bursts in the microwave will take care of it. This ganache brings that glossy, perfectly rich finish that makes this cake unforgettable.

Step 7: Assemble Your Masterpiece

Using a serrated knife, carefully trim the domed tops off your cake layers to get flat, even surfaces—trust me, this helps your layers stack beautifully. Place the first layer on your cake stand and spread a cup of raspberry frosting evenly. Repeat with the second layer. For the third layer, flip it bottom-side up for the best presentation. Apply a light “crumb coat” of frosting around the outside, then freeze the cake for 15 minutes to set it.

After the crumb coat has set, apply your final frosting layer. I like to do a second light layer to achieve a chic semi-naked cake look. Freeze again for 10 minutes while you prepare your ganache for dripping.

Fill half your ganache into a piping bag and pipe drips carefully around the edges of the cake, allowing gravity to do the work for natural-looking drips. Pour the remaining ganache over the cake top and freeze for another 10 minutes. Finally, decorate with plenty of fresh raspberries for that gorgeous, fresh finish.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

I love finishing this cake with fresh raspberries arranged artfully on top—it adds a fresh, vibrant burst of color and flavor that’s just irresistible. Sometimes, I sprinkle a few freeze-dried raspberry crumbs around the plate for a playful touch. A few mint leaves work wonders for both aroma and aesthetics too!

Side Dishes

This rich cake pairs beautifully with simple sides like a dollop of lightly sweetened whipped cream or even vanilla bean ice cream if you really want to indulge. For a more balanced dessert, I sometimes serve fresh fruit salads to lighten things up between bites.

Creative Ways to Present

For special occasions, I’ve tried serving this cake cut into mini individual cakes topped with ganache drips and a single raspberry perched on each. You could also pipe intricate rosettes of raspberry frosting on top or dust the ganache with a sprinkle of edible gold dust for a little glam. Cake lovers will also appreciate a rustic, semi-naked presentation grouped on a wooden board surrounded by fresh berry clusters.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps wonderfully covered tightly in the fridge. I usually place it in a cake dome or wrap it carefully with plastic wrap to retain moisture. It stays fresh and moist for up to 3-4 days, though I bet it won’t last that long in your house!

Freezing

I’ve frozen whole cakes before—and the key is to freeze after crumb coating and again after decorating, wrapping well in plastic wrap and foil. When thawed overnight in the fridge, the texture and flavor remain excellent. This is a great way to prep ahead for celebrations.

Reheating

Since this is a cold dessert with frosting and ganache, I don’t recommend microwaving. Instead, just let slices come to room temperature for 20-30 minutes for the best flavors and textures to shine.

FAQs

Final Thoughts

This Chocolate Raspberry Cake with Ganache Recipe isn’t just another dessert—I’ve made it on holidays, birthdays, and even “just because” moments, and it always feels special. There’s something so satisfying about biting into the moist chocolate layers with the vibrant raspberry frosting and that glossy ganache finish. I hope you’ll give this recipe a try and find as much joy in baking and sharing it as I do. Trust me, once you taste that perfect combo of chocolate and raspberry, it might just become your go-to celebration cake!

Print