Description
This decadent Chocolate Raspberry Cake with Ganache is a luscious layered dessert featuring moist chocolate cake layers infused with cocoa and buttermilk, filled and frosted with a vibrant raspberry buttercream and topped with a glossy semi-sweet chocolate ganache drip. Fresh raspberries crown this elegant cake, making it perfect for special occasions or sophisticated gatherings.
Ingredients
Scale
Dry Ingredients for 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 cup White granulated sugar
Wet Ingredients for Cake
- 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 (from above)
- 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). Grease three 8-inch cake pans with nonstick spray, line with parchment paper, and spray again. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar until thoroughly combined.
- Combine Wet Ingredients: Heat 1 cup of water in a small pan over high heat until steaming. In another bowl, whisk together eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to the wet mixture while stirring constantly to avoid cooking the eggs.
- Mix Batter and Bake: Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix to keep the cake tender. Divide batter evenly into the three prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let cakes rest in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Raspberry Puree: In a blender, puree raspberries with water until smooth. Strain through a fine mesh sieve to remove seeds. Cook the seedless puree in a small frying pan over medium heat for 3-5 minutes, stirring occasionally until thickened and the color deepens. Allow to cool completely.
- Prepare Raspberry Frosting: In a large bowl, sift powdered sugar and mix in ground freeze-dried raspberries. Beat butter on high speed with an electric mixer for 3 minutes until fluffy. Add half the powdered sugar mixture and mix on low until incorporated; then add the remaining half. Scrape bowl sides and mix again. Add the cooled reduced raspberry puree, vanilla extract, and salt; mix on low until combined. Beat on high speed for 2 minutes, scraping the sides halfway through.
- Make Chocolate Ganache: Place chocolate chips in a small bowl. Heat heavy cream in a small pan over medium-low heat until steaming but not boiling. Pour hot cream over chocolate chips and let sit 2 minutes. Stir gently until smooth and fully melted. If needed, microwave in 15-second bursts to finish melting.
- Assemble Cake: Level the cooled cakes by cutting off any domed tops with a serrated knife. Place the first cake layer on your serving plate and spread 1 cup of raspberry frosting evenly. Repeat with the second layer. Place the last layer upside down (bottom side up) on top. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to set.
- Final Frosting and Ganache Drip: Apply the remaining raspberry frosting lightly over the cake to create a semi-naked look. Freeze for 10 minutes. Fill a piping bag with half the chocolate ganache and carefully pipe drips around the cake’s top edge, letting the ganache fall naturally. Pour remaining ganache over the cake top and freeze for another 10 minutes.
- Decorate: Garnish the cake with fresh raspberries on top. Let the cake come to room temperature before serving for optimal flavor and texture.
Notes
- Ensure all ingredients are at room temperature for best batter consistency and cake texture.
- Do not overmix the batter to keep the cake moist and tender.
- Use fresh raspberries when in season for best flavor; frozen raspberries work well too if thawed and drained.
- Straining the raspberry puree removes seeds that could affect frosting texture.
- Chilling the cake between frosting layers helps achieve a smooth finish and clean ganache drips.
- Allow the cake to come to room temperature before serving to soften the frosting and enhance taste.
- Store leftovers covered in the refrigerator for up to 4 days.
