Raspberry Chocolate Ganache Cake
This Raspberry Chocolate Ganache Cake is a sophisticated layered dessert featuring moist dark chocolate sponge, a bright seedless raspberry reduction, and a silky bittersweet chocolate ganache finish. Elegant, dramatic, and perfectly balanced.
Equipment
- cake pans
- Mixing bowls
- Saucepan
- Fine-mesh sieve
- Offset spatula
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 2 tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
- 12 oz raspberries, fresh or frozen
- 1/4 cup granulated sugar (raspberry filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 16 oz bittersweet chocolate (60–70%), chopped
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. Whisk dry ingredients. Add eggs, buttermilk, oil, vanilla, then stir in hot coffee. Divide batter and bake 30–35 minutes. Cool completely.
- Simmer raspberries, sugar, and lemon juice until berries break down. Strain through a fine sieve to remove seeds. Return liquid to pan, whisk in cornstarch slurry, and simmer until thickened. Cool completely.
- Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit 5 minutes, then whisk gently until smooth. Cool to spreadable consistency.
- Place first cake layer on stand. Pipe a ganache ring around the edge to form a dam. Spread half of raspberry filling inside. Repeat with second layer.
- Apply a thin crumb coat of ganache and chill 20 minutes. Frost entire cake with remaining ganache, smoothing or texturing as desired.
- Top with fresh raspberries or decorative chocolate accents. Chill until ready to serve.
Notes
For best results, use high-quality chocolate bars (not chips) and allow the ganache to cool to a spreadable consistency before frosting.