Description
This rich and elegant Chocolate Raspberry Cake with Ganache is a decadent dessert perfect for special occasions. Layers of moist chocolate cake are infused with fresh raspberry flavor, frosted with a creamy raspberry buttercream, and topped with a luscious chocolate ganache drip and fresh raspberries for a stunning presentation.
Ingredients
Scale
Dry Ingredients
- 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 cup White granulated sugar
Wet Ingredients
- 1 cup Buttermilk, room temperature
- 1 cup Oil
- 4 Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 cup Hot water, steaming
Raspberry Puree
- 1 cup Raspberries, fresh or frozen
- 1/4 cup Water
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
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
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 spray, line the bottoms 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 mixed.
- Combine Wet Ingredients: Heat the water in a small pan until steaming hot. In another bowl, mix eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to the wet mix while stirring continuously to prevent cooking the eggs.
- Mix Batter and Bake: Pour the wet ingredients into the dry ingredients and stir until just combined without overmixing. Divide the batter evenly into the prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Raspberry Puree: In a blender, puree raspberries and water until smooth. Strain through a fine mesh sieve to remove seeds. Transfer seedless puree to a small 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 mix in grounded freeze-dried raspberries. Beat butter on high for 3 minutes until fluffy. Add half the sugar mixture and mix on low. Repeat with remaining sugar. Add reduced raspberry puree, vanilla, and salt, mixing on low until incorporated, then beat on high for 2 minutes, scraping sides halfway.
- Make Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream over medium-low heat until steaming but not boiling. Pour hot cream over chocolate and let sit 2 minutes. Stir gently until smooth; microwave in 15-second bursts if needed.
- Assemble Cake: Level cakes by trimming domed tops with serrated knife. Place first layer on serving plate, spread 1 cup frosting evenly. Repeat with second layer, then place last layer upside down on top. Apply a thin crumb coat of frosting and freeze for 15 minutes.
- Final Frosting and Ganache Drip: Apply remaining frosting lightly for semi-naked look. Freeze 10 minutes. Fill piping bag with half ganache and pipe drips around cake edges, letting them drip naturally. Pour remaining ganache over top and freeze 10 minutes.
- Decorate: Decorate cake with fresh raspberries on top. Let cake come to room temperature before serving for optimal flavor and texture.
Notes
- Use room temperature eggs and buttermilk for better batter consistency and cake texture.
- If using frozen raspberries, thaw and drain excess liquid before pureeing.
- Ensure ganache is warm but not hot when pouring for smooth drips.
- Freezing between frosting steps helps the layers set and makes the assembly easier.
- Store leftover cake covered in the refrigerator; allow to come to room temperature before serving.
