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Chocolate Raspberry Cake with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 112 reviews
  • Author: Emily
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Raspberry Cake combines rich cocoa layers with a vibrant raspberry puree and a luscious raspberry-infused buttercream frosting. Topped with silky chocolate ganache and fresh raspberries, this cake is perfect for celebrations or any special occasion requiring a show-stopping dessert.

Ingredients

Scale

Chocolate Cake

  • 2 1/2 cups All-purpose flour
  • 1 cup Unsweetened cocoa powder
  • 1 1/2 tsp Baking soda
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 3/4 cup White granulated sugar
  • 1 cup Buttermilk, room temperature
  • 1 cup Oil (vegetable or canola)
  • 4 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Hot water, steaming

Raspberry Puree

  • 1 cup Raspberries, fresh or frozen (thawed)
  • 1/4 cup Water

Raspberry Frosting

  • 2 cups Unsalted butter, room temperature
  • 2 cups Powdered sugar, sifted
  • 1/4 cup Ground freeze-dried raspberries (about 1 oz.)
  • 1/4 cup Reduced raspberry puree
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream

Decoration

  • Fresh raspberries for garnish

Instructions

  1. Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment paper circles, and spray again to ensure easy release of cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar until uniformly mixed. Set aside.
  3. Heat Water and Mix Wet Ingredients: On the stovetop, heat 1 cup of water until steaming but not boiling. In a separate bowl, whisk together the eggs, oil, vanilla extract, and buttermilk. Slowly add the hot steaming water to this wet mixture to avoid cooking the eggs prematurely, stirring carefully to combine.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients gradually into the dry ingredient mixture. Stir gently until just combined to avoid overmixing, which can toughen the cake. Evenly distribute the batter between the three prepared cake pans.
  5. Bake the Cakes: Place the pans in the oven and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to rest in their pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. Prepare Raspberry Puree: In a blender, combine the raspberries and water, blending until smooth. Pour the puree through a fine mesh sieve to strain out seeds, discarding the seeds. Transfer the strained puree to a small frying pan and heat over medium heat for 3-5 minutes until it thickens slightly and its color intensifies. Allow puree to cool completely.
  7. Make Raspberry Frosting: Sift the powdered sugar into a large mixing bowl and add the ground freeze-dried raspberries, combining gently. Beat the unsalted butter on high speed for 3 minutes until fluffy. Gradually add half of the powdered sugar mixture, mixing on low speed to combine, then add the remaining sugar and continue mixing on low. Scrape down the bowl to ensure even mixing. Add the cooled raspberry puree, vanilla extract, and salt; mix on low to combine, then beat on high speed for 2 minutes more, scraping halfway through for a smooth, fluffy frosting.
  8. Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a small bowl. Heat heavy cream in a small pan on medium-low heat until steaming. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir gently with a rubber spatula until smooth. If needed, microwave in 15-second intervals to melt remaining chunks.
  9. Assemble the Cake: Using a serrated knife, trim the domes off the cake layers for a flat surface. Place the first cake layer onto your serving plate and spread about 1 cup of raspberry frosting evenly over the layer. Repeat with the second layer. Position the third cake layer with its bottom side facing up for a flat top. Apply a very thin layer of frosting over the entire cake and freeze for 15 minutes to set.
  10. Final Frosting and Ganache Decoration: Apply the remaining frosting over the cake for a semi-naked look and freeze again for 10 minutes. Fill a piping bag with half of the chocolate ganache and pipe drips around the cake’s edge, letting drips fall naturally. Spread the remaining ganache over the top. Freeze for 10 minutes to set the ganache.
  11. Decorate: Garnish the cake with fresh raspberries on top. The cake is now ready to serve.

Notes

  • Make sure to spoon and level the flour or use a kitchen scale to avoid compacted flour, which can make the cake dry.
  • If baking at high altitude, increase the flour by 2 tablespoons to maintain structure.
  • For best results, bring all dairy ingredients to room temperature by taking them out of the fridge 2 hours before baking.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420 kcal
  • Sugar: 32 g
  • Sodium: 210 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 75 mg

Find it online: https://emilyquickdinners.com/chocolate-raspberry-cake-with-ganache-recipe-2/