Raspberry Chocolate Ganache Layer Cake is a delightful dessert that combines rich chocolate with sweet raspberries. This cake is perfect for celebrations or just a sweet treat at home.
Why Make This Recipe
This cake is a total showstopper! It’s not only beautiful but also delicious. The combination of chocolate and raspberry is always a hit with family and friends. Plus, it’s simpler to make than you might think. Once you try it, you’ll want to bake it again and again!
How to Make Raspberry Chocolate Ganache Layer Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot water
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 1/4 cup granulated sugar (for raspberry filling)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 12 oz dark chocolate, chopped
- 1 cup heavy cream
Directions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
- Remove from heat and let the raspberry filling cool completely.
- Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Allow the ganache to cool slightly before using.
- Place one layer of the chocolate cake on a serving plate. Spread a layer of the raspberry filling on top.
- Place the second cake layer on top, then pour the chocolate ganache over the top, letting it drip down the sides. Use a spatula to smooth the ganache over the entire cake.
- Garnish with fresh raspberries if desired. Chill the cake for at least 30 minutes before serving.
How to Serve Raspberry Chocolate Ganache Layer Cake
Serve this cake chilled or at room temperature. It pairs well with whipped cream or a scoop of vanilla ice cream. Enjoy it with friends and family for a special occasion or just a lovely dessert at home!
How to Store Raspberry Chocolate Ganache Layer Cake
Store any leftover cake in an airtight container in the refrigerator. It can last for about 3-4 days. If the cake is uncut, it can be kept at room temperature for a day.
Tips to Make Raspberry Chocolate Ganache Layer Cake
- Make sure to let the cakes cool completely before frosting.
- You can use frozen raspberries if fresh ones are not available.
- For extra flavor, try adding a splash of espresso to the chocolate ganache.
Variation
You can switch up the flavors by using other fruits like strawberries or cherries instead of raspberries.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the fridge for a day or two before serving.
Can I use milk instead of buttermilk?
If you don’t have buttermilk, you can use regular milk. Just add a teaspoon of vinegar or lemon juice to make it sour.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.
