Raspberry Chocolate Ganache Cake Recipe

If you have a love for luscious chocolate desserts combined with the bright, tangy burst of fresh raspberries, you are in for a treat with this Raspberry Chocolate Ganache Cake Recipe. This cake brings together moist, deeply chocolatey layers with a vibrant raspberry jam filling, all topped with a glossy, decadent chocolate ganache that is nothing short of heavenly. It’s a dessert that feels elegant yet approachable, perfect for celebrations or simply indulging your sweet tooth with a rich slice of pure joy.

Ingredients You’ll Need

This Raspberry Chocolate Ganache Cake Recipe relies on a handful of simple, classic ingredients, each carefully chosen to create the perfect balance of flavor, texture, and color. From the cocoa powder that brings deep chocolate flavor to the fresh raspberries adding brightness, every item plays a vital role.

• 1¾ cups all-purpose flour: The essential base for a tender, well-structured cake.
• ¾ cup unsweetened cocoa powder: Adds rich chocolate flavor and dark color without bitterness when balanced correctly.
• 2 cups granulated sugar: Sweetens the cake while helping to keep it moist.
• 1½ teaspoons baking soda: Helps the cake rise beautifully and creates a light crumb.
• 1½ teaspoons baking powder: Works alongside baking soda for optimal lift and softness.
• 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 2 large eggs: Bind ingredients and add richness.
• 1 cup whole milk: Contributes to crumb tenderness and moisture.
• ½ cup vegetable oil: Keeps the cake moist and tender over time.
• 2 teaspoons vanilla extract: Adds warmth and depth to the chocolate base.
• 1 cup hot water or brewed coffee: Intensifies chocolate flavor and creates a smooth batter.
• ¾ cup raspberry jam or preserves: The vibrant filling that adds fruity tartness.
• 1 cup fresh raspberries: Fresh bursts of flavor and gorgeous texture contrast inside the cake.
• 1 cup heavy cream: For making the dreamy ganache topping.
• 8 ounces semi-sweet or dark chocolate (chopped): The backbone of the luscious ganache.
• 1 tablespoon unsalted butter (optional): Gives the ganache a glossy, silky finish.
• Optional garnishes: Extra raspberries, shaved chocolate, powdered sugar, or mint leaves add a beautiful final touch.

How to Make Raspberry Chocolate Ganache Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans or lining them with parchment paper for easy release. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This dry mix is the foundation for your cake layers. Then add the eggs, milk, vegetable oil, and vanilla extract, beating until you have a smooth batter. The magic happens when you stir in the hot water or brewed coffee last; the batter will be thin, but this creates a cake that’s irresistibly moist with a deeper chocolate richness.

Step 2: Bake the Cake Layers

Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean. After baking, allow the layers to cool completely on wire racks—this step is crucial so the filling and ganache don’t melt or slide off.

Step 3: Make the Chocolate Ganache

While the cakes are cooling, prepare the ganache. Heat the heavy cream in a small saucepan over low heat until it just starts to simmer—no boiling necessary. Pour the hot cream over the chopped chocolate and let it sit for a couple of minutes to gently melt the chocolate. Stir until glossy and smooth, then add a tablespoon of unsalted butter if you want an extra shiny finish. The result is a rich, velvety ganache that’s perfect for pouring.

Step 4: Assemble the Cake

Place one cake layer on your serving plate. Spread the raspberry jam generously on top, then scatter fresh raspberries to add juicy bursts of freshness. Carefully place the second layer on top, and pour the ganache over the entire cake, letting it drip effortlessly down the sides. If the ganache seems too soft, chilling the cake briefly helps it set beautifully.

How to Serve Raspberry Chocolate Ganache Cake Recipe

Garnishes

Garnishing is where you can get a little creative and turn this cake into a showstopper. Fresh raspberries provide a pop of color and tartness that complements the rich chocolate ganache. Shaved chocolate adds texture and elegance, powdered sugar dusted lightly is simple but stunning, and mint leaves introduce a refreshing contrast and vibrant green hue.

Side Dishes

To elevate your experience of this Raspberry Chocolate Ganache Cake Recipe, consider pairing it with lightly whipped cream or a scoop of vanilla bean ice cream. For a fruity complement, a side of mixed berries or a bright raspberry coulis brings out the fruitiness in the cake, balancing the richness beautifully.

Creative Ways to Present

This cake is versatile when it comes to presentation. Try serving it on a rustic wooden board for a casual gathering or on a sleek glass platter for a refined touch. You can cut smaller slices for a sweet bite at tea time or turn it into individual mini cakes with smaller pans and personalized garnishing. Even plating a slice with a drizzle of ganache and a few fresh raspberries adds an effortless gourmet feel.

Make Ahead and Storage

Storing Leftovers

This Raspberry Chocolate Ganache Cake Recipe tastes great even the next day, and you can easily store leftovers covered in the refrigerator to keep everything fresh. Make sure it’s completely cooled and wrapped tightly or kept in an airtight container so the cake stays moist and the ganache doesn’t absorb other flavors.

Freezing

If you want to enjoy this cake later, freezing is a wonderful option. Wrap the cake layers tightly in plastic wrap and then foil before freezing. When you’re ready to assemble or eat, thaw overnight in the refrigerator for best results. You can also freeze the fully assembled cake, but it’s best to thaw slowly to maintain the ganache’s smooth texture.

Reheating

Because this is a rich chocolate and raspberry cake, it’s best enjoyed at room temperature. Remove it from the fridge about 30 minutes before serving so the ganache softens and the flavors open up. Avoid microwaving as this can alter the texture of the ganache and the cake crumb.

FAQs

Can I use frozen raspberries for this cake?

Yes, you can use frozen raspberries for both the filling and garnish, but be sure to thaw and drain them well first to prevent excess moisture that can affect the cake’s texture.

What type of chocolate works best for the ganache?

Semi-sweet or dark chocolate is ideal as it balances the sweetness of the raspberry jam and sugar in the cake, providing a rich, slightly bitter contrast that makes this Raspberry Chocolate Ganache Cake Recipe so special.

Is there a way to make this cake vegan or dairy-free?

To make a vegan version, you can substitute eggs with flax eggs, use plant-based milk, and swap butter and cream for vegan alternatives. The flavor will be delightful, though the texture may vary slightly from the original recipe.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder and other ingredients are gluten-free. The cake might be a bit more delicate, so handle it gently.

How long does the ganache stay good on the cake?

The ganache will stay fresh and glossy on the cake for up to two days if refrigerated, though it’s best enjoyed within that timeframe to savor its smooth texture and rich flavor at their peak.

Final Thoughts

There is something truly special about the way chocolate and raspberry come together in this Raspberry Chocolate Ganache Cake Recipe. It’s a crowd-pleasing dessert that feels indulgent without being overly complicated, making it a perfect choice for anything from a family dinner to a festive celebration. I encourage you to try making this cake and watch how the combination of rich chocolate, tangy raspberries, and silky ganache wins over everyone’s heart with every bite.

Raspberry Chocolate Ganache Cake Recipe

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• Author: admin
• Total Time: 1 hour (plus cooling and optional chilling)
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A rich and indulgent Raspberry Chocolate Ganache Cake featuring moist chocolate cake layers filled with tangy raspberry jam and fresh raspberries, topped with a silky chocolate ganache. Perfect for special occasions or holiday celebrations, this American classic dessert combines deep cocoa flavors with luscious berry accents.

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Ingredients

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For the Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water or brewed coffee

For the Filling:

• ¾ cup raspberry jam or preserves
• 1 cup fresh raspberries

For the Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet or dark chocolate, chopped
• 1 tablespoon unsalted butter (optional, for shine)

Garnish (Optional):

• Extra raspberries
• Shaved chocolate
• Powdered sugar
• Mint leaves

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Instructions

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined. Add the eggs, whole milk, vegetable oil, and vanilla extract, and beat the mixture until the batter is smooth and well blended.
2. Add Hot Liquid: Stir in the hot water or brewed coffee last. This will make the batter thin, which is expected. The hot liquid intensifies the chocolate flavor and helps create a moist texture.
3. Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks for best texture and ease of handling.
4. Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and immediately pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit undisturbed for 1–2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy. If using, stir in the unsalted butter for additional shine.
5. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread the raspberry jam evenly over the top, then scatter fresh raspberries on top of the jam to add texture and fresh flavor. Carefully add the second cake layer on top.
6. Apply Ganache and Garnish: Pour the prepared ganache over the top of the assembled cake, allowing it to drip naturally down the sides. If needed, chill the cake briefly in the refrigerator to let the ganache set firmly. Before serving, decorate with extra raspberries, shaved chocolate, a dusting of powdered sugar, and fresh mint leaves as desired.

Notes

• For an enhanced raspberry flavor, brush each cake layer with raspberry liqueur or syrup before assembling.
• Store the cake covered in the refrigerator to keep it fresh.
• Bring the cake to room temperature before serving for the best taste and texture.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American