Description
Indulge in this luscious Chocolate Raspberry Cake with Ganache, a moist and rich chocolate cake layered with fresh raspberry frosting and topped with a silky chocolate ganache drip. Perfect for celebrations or a decadent treat, this recipe balances the deep chocolate flavor with tangy raspberry notes and a smooth, creamy finish.
Ingredients
Scale
For the 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 cups White granulated sugar
- 1 cup Buttermilk, room temperature
- 1 cup Oil
- 4 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 cup Hot water, steaming
For the Raspberry Puree:
- 1 cup Raspberries, fresh or frozen
- 1/4 cup Water
For the Raspberry Frosting:
- 2 cups Unsalted butter, room temperature
- 2 cups Powdered sugar, sifted
- 1/4 cup Grounded freeze dried raspberries (about 1 oz.)
- 1/4 cup Reduced raspberry puree
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
For the Chocolate Ganache:
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
For Decoration:
- Fresh raspberries for decoration
Instructions
- Prepare Chocolate Cake Batter: Preheat your oven to 350°F (177°C). Spray three 8-inch cake pans with baking nonstick spray, line with parchment paper circles, and spray again. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.
- Combine Wet Ingredients: Heat water in a small pan over high heat until steaming. In a separate bowl, whisk eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to this mixture while stirring continuously to avoid cooking the eggs.
- Mix Batter and Bake: Pour wet ingredients into dry ingredients and stir until just combined, careful not to overmix. Divide batter evenly into the three prepared pans. Bake for 25-28 minutes or until a toothpick inserted comes out clean. Let cakes sit in pans for 10 minutes; then turn out onto wire racks to cool completely.
- Make Raspberry Puree: In a blender, puree raspberries and water until smooth. Strain the puree through a fine sieve to remove seeds. Transfer seedless puree to a small frying pan and cook over medium heat for 3-5 minutes until thickened and color deepens. Cool completely.
- Prepare Raspberry Frosting: In a large bowl, sift powdered sugar and stir in grounded freeze-dried raspberries. Beat butter on high speed for 3 minutes until fluffy. Add half the powdered sugar mixture, mix on low to combine; repeat with remaining sugar. Scrape sides, mix again. Add reduced raspberry puree, vanilla, and salt; mix on low, then beat on high for 2 minutes, scraping sides halfway through.
- Make Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream in a pan over medium-low heat until steaming, not boiling. Pour hot cream over chocolate, let sit 2 minutes, then stir gently until smooth. Microwave in short bursts if needed to fully melt chocolate.
- Assemble Cake: Level cakes with serrated knife by cutting off domed tops. Place first layer on serving plate and spread 1 cup frosting evenly. Repeat with second layer. Place last layer upside down on top. Apply a thin crumb coat of frosting over entire cake and freeze for 15 minutes to set.
- Final Frosting and Ganache Drip: Apply remaining frosting lightly to create a semi-naked look. Freeze 10 minutes. Fill piping bag with half the ganache and pipe drips around top edge, letting them drip naturally. Pour remaining ganache on top and freeze another 10 minutes.
- Decorate: Finish decorating with fresh raspberries on top. Allow cake to come to room temperature before serving for best flavor and texture.
Notes
- Use room temperature eggs and buttermilk for a smoother batter and better rise.
- Leveling the cakes ensures even layers and a professional finish.
- Freeze the cake between frosting steps to make application easier and cleaner.
- Fresh or frozen raspberries can be used; frozen should be thawed and drained if liquid is excessive.
- To maintain freshness, store the cake covered in the refrigerator for up to 3 days.
