Name: Raspberry Chocolate Ganache Cake
Prep time: PT-493778H3M6S
Cook time: 26 min
Total time: 6 h
Cuisine: American
Ingredients: – 240 ml water; – 20 g cornstarch; – 200 g fresh or frozen raspberries; – 150 g granulated sugar; – 1 tablespoon lemon juice; – 1 teaspoon pure vanilla extract; – 250 g all-purpose flour; – 75 g unsweetened natural cocoa powder; – 300 g granulated sugar; – 1 teaspoon baking soda; – 1 teaspoon baking powder; – ½ teaspoon salt; – 1 teaspoon espresso powder (optional); – 120 ml vegetable oil or melted coconut oil; – 3 large eggs, at room temperature; – 240 g full-fat sour cream, at room temperature; – 240 ml buttermilk, at room temperature; – 2 teaspoons pure vanilla extract; – 240 ml hot water or black coffee; – 100 g mini semi-sweet chocolate chips (tossed in flour); – 225 g unsalted butter; – 375 g confectioners’ sugar; – 75 g unsweetened natural or dutch-process cocoa powder; – 60-90 ml heavy cream or milk; – ¼ teaspoon salt; – 2 teaspoons pure vanilla extract; – 300 g quality semi-sweet or bittersweet chocolate, finely chopped; – 240 ml heavy cream or heavy whipping cream; – 30 ml raspberry liqueur (optional, can replace with more heavy cream); – fresh raspberries (optional garnish)

Ingredients

– 240 ml water

– 20 g cornstarch

– 200 g fresh or frozen raspberries

– 150 g granulated sugar

– 1 tablespoon lemon juice

– 1 teaspoon pure vanilla extract

– 250 g all-purpose flour

– 75 g unsweetened natural cocoa powder

– 300 g granulated sugar

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– ½ teaspoon salt

– 1 teaspoon espresso powder (optional)

– 120 ml vegetable oil or melted coconut oil

– 3 large eggs, at room temperature

– 240 g full-fat sour cream, at room temperature

– 240 ml buttermilk, at room temperature

– 2 teaspoons pure vanilla extract

– 240 ml hot water or black coffee

– 100 g mini semi-sweet chocolate chips (tossed in flour)

– 225 g unsalted butter

– 375 g confectioners’ sugar

– 75 g unsweetened natural or dutch-process cocoa powder

– 60-90 ml heavy cream or milk

– ¼ teaspoon salt

– 2 teaspoons pure vanilla extract

– 300 g quality semi-sweet or bittersweet chocolate, finely chopped

– 240 ml heavy cream or heavy whipping cream

– 30 ml raspberry liqueur (optional, can replace with more heavy cream)

– fresh raspberries (optional garnish)

– fresh mint (optional garnish)

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Instructions

1-Follow this easy guide to create your Raspberry Chocolate Ganache Cake, and you’ll end up with a stunning dessert that’s worth the effort. Start by preparing the raspberry filling, as it needs time to chill. This step-by-step approach keeps things simple and helps avoid common baking mistakes.

2-First, make the raspberry filling by dissolving the cornstarch in water, then cook it with raspberries, sugar, and lemon juice until it boils and thickens, which takes about 5 minutes. Once thickened, remove from heat and stir in the vanilla extract, then cool and refrigerate for at least 4 hours. This filling adds a fresh, tart layer that pairs beautifully with the chocolate.

3-Next, preheat your oven to 175°C (350°F) and prepare three cake pans by greasing and lining them with parchment paper. In one bowl, sift and mix the dry ingredients like flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you’re using it.

4-Mixing and Baking the Cake In another bowl, whisk together the wet ingredients: oil, eggs, sour cream, buttermilk, vanilla, and hot water or coffee. Combine the wet and dry mixtures until smooth, then fold in the flour-coated chocolate chips. Divide the batter evenly among the pans and bake for 24-26 minutes, checking doneness with a toothpick.

5-After baking, let the cakes cool completely on a wire rack. While they cool, prepare the chocolate buttercream by beating the butter until creamy, then gradually add sugar, cocoa powder, cream, salt, and vanilla until it’s smooth and fluffy. For assembly, spread a thin layer of buttercream on each cake layer and pipe a border on the first two to hold the filling.

6-Finishing Touches Fill the borders with the chilled raspberry filling, stack the layers, and top with the final cake layer. Apply a crumb coat of buttercream and chill for 30 minutes. Then, make the ganache by heating the cream and raspberry liqueur, pouring it over chopped chocolate, and stirring until smooth. Chill the ganache until it’s spreadable, spread it over the cake, and garnish with fresh raspberries and mint. Serve right away or chill for 4-6 hours for the best results.

Last Step:

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Notes

🍨 Use room temperature ingredients for the cake batter and buttercream to ensure smooth mixing and even baking
🧊 Toss chocolate chips in a tablespoon of flour before adding to prevent them from sinking to the bottom of the cake layers
⏰ Don’t skip the chilling steps – allowing the filling, cake, and ganache to properly set ensures clean layers and perfect slicing

Author: Brandi Oshea
Prep Time: 45 minutes
Chilling and Cooling Time: 4-6 hours
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 912
Sugar: 78g
Sodium: 420mg
Fat: 52g
Saturated Fat: 31g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 98g
Fiber: 7g
Protein: 8g
Cholesterol: 185mg