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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
