Chocolate Raspberry Cake with Ganache Recipe

If you’re craving something that feels like a celebration in every bite, you absolutely need to try my Chocolate Raspberry Cake with Ganache Recipe. It’s rich, decadent, and layered with fresh raspberry filling and silky chocolate ganache that will make your taste buds dance. I love this recipe because it balances indulgent chocolate with bright, tangy raspberries—making it a real crowd-pleaser whether you’re baking for family, friends, or just because. Stick around and I’ll walk you through every step to make sure your cake turns out perfect.

this Recipe

Ingredients You’ll Need

The magic in this Chocolate Raspberry Cake with Ganache Recipe comes from simple but high-quality ingredients that work harmoniously together. I suggest grabbing natural cocoa powder and fresh or frozen raspberries to really bring out those vibrant flavors.

• Fresh or Frozen Raspberries: Use fresh if you can, but frozen works great too—no need to thaw before cooking the filling.
• Cornstarch: This helps thicken the raspberry filling perfectly without any artificial gels.
• All-Purpose Flour: Make sure to spoon and level it for the right cake texture.
• Unsweetened Natural Cocoa Powder: Essential for that rich chocolate flavor; avoid Dutch-process as it can change rising.
• Granulated Sugar: Sweetens the cake and filling without overwhelming.
• Baking Soda and Baking Powder: These provide a nice rise and fluffy texture.
• Espresso Powder (optional): Adds an unbeatable depth to the chocolate; you won’t taste coffee itself.
• Vegetable or Melted Coconut Oil: Keeps the cake moist and tender.
• Eggs: Room temperature eggs help the batter combine smoothly.
• Sour Cream: Adds richness and moisture.
• Buttermilk: Needed for tenderness and slight tang; you can DIY if you’re out!
• Vanilla Extract: Brightens all the flavors beautifully.
• Hot Water or Black Coffee: Coffee enhances the chocolate taste without overtaking.
• Mini Semi-Sweet Chocolate Chips: Tossed in flour so they disperse evenly in the batter.
• Unsalted Butter: Softened for a creamy chocolate buttercream.
• Confectioners’ Sugar: For smooth, sweet frosting texture.
• Cocoa Powder (for Buttercream): Matches the chocolate flavor throughout.
• Heavy Cream or Milk: Makes the buttercream silky and spreadable.
• Salt: Balances the sweetness in frosting and filling.
• Quality Semi-Sweet or Bittersweet Chocolate: For the luscious ganache coating.
• Raspberry Liqueur (optional): Adds a sophisticated twist to the ganache, but feel free to skip or substitute with cream.

Variations

One of the things I really love about this Chocolate Raspberry Cake with Ganache Recipe is how easy it is to tailor it to your tastes or dietary needs. Here are a few ways I’ve switched things up, and encourage you to get creative too!

• Dairy-Free Version: I’ve swapped sour cream and butter with coconut yogurt and a vegan butter substitute—it works surprisingly well while keeping the cake moist.
• Add a Bit of Heat: Once, I added a pinch of cayenne to the batter for a subtle spicy kick, and my family went nuts!
• Use Different Berries: Mix fresh strawberries or blackberries with raspberries if you want a fruitier variety, just adjust the sugar accordingly.
• Mini Cupcakes: This recipe easily adapts to cupcakes; just bake in mini pans and use raspberry piped centers for an adorable treat.

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prepare the Raspberry Filling

Start by whisking together the cornstarch and water until smooth—I’ve always found a simple fork works best here. Add your fresh or frozen raspberries (no need to thaw frozen!), sugar, and lemon juice in a medium saucepan over medium heat. Stir and gently mash the berries as they begin to soften. Let it come to a boil and keep it bubbling for 5 minutes so it thickens just right. Once off the heat, stir in vanilla extract. This filling needs to chill and thicken in the fridge for at least 4 hours—trust me, the longer it chills, the better. It’s worth the wait, as this tart and luscious filling really makes the cake sing.

Step 2: Bake the Cake Layers

Next, preheat your oven to 350°F (177°C) and grease three 9-inch pans. Don’t forget to line them with parchment paper rounds—that’s my secret for cakes that come out flawlessly every time without sticking. In a large bowl, whisk together your dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl or your mixer, beat oil, eggs, and sour cream until blended. Add buttermilk and vanilla, then combine everything with your dry ingredients. Slowly whisk in the hot water or coffee; this thins the batter and really makes the cocoa flavor pop. Fold in your flour-coated chocolate chips gently. Pour batter evenly into pans, and bake 24 to 26 minutes. To check doneness, gently insert a toothpick in the center; when it comes out clean, you’re good to go!

Step 3: Make the Chocolate Buttercream

While the cakes cool, whip up the chocolate buttercream. Beat softened butter for about 2 minutes until creamy, then add powdered sugar, cocoa, heavy cream, salt, and vanilla. Start on low speed to avoid a sugar cloud, then ramp it up until fluffy and luscious—about one minute. Taste it and add a pinch more salt if it tastes too sweet. This buttercream is perfect for sandwiching with raspberry filling and crumb coating the cake.

Step 4: Assemble with Raspberry Filling and Buttercream

Place one cake layer on your serving plate and spread a thin layer (about 1/4 cup) of chocolate buttercream on top. Pipe a thick dam of buttercream around the edge—this keeps your raspberry filling snug and neat. Inside that dam, spread half of your chilled raspberry filling. Repeat for the second layer and then add the final cake layer on top. Use the remaining buttercream to apply a crumb coat around the entire cake and chill it for at least 30 minutes.

Step 5: Make and Pour the Chocolate Raspberry Ganache

Finally, melt your finely chopped chocolate with the warm cream and raspberry liqueur (if using). Let it sit for a few minutes and then stir slowly until smooth and shiny. Chill the ganache for about 30 minutes to thicken before pouring it over the chilled crumb-coated cake. Spread it evenly with an icing spatula and garnish with fresh raspberries and mint if you like—you’re officially done! This ganache sets with a slight sheen that’s utterly irresistible.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

I like to keep it classic and elegant by topping the ganache with fresh raspberries and a few mint leaves—adds a pop of color and freshness that makes the whole cake especially inviting. Sometimes I sprinkle a few chocolate shavings for extra decadence, depending on the occasion.

Side Dishes

This cake pairs beautifully with a simple cup of coffee or a floral black tea to complement the raspberry notes. For a richer dessert experience, a scoop of vanilla bean ice cream or a drizzle of raspberry coulis on the side works wonders.

Creative Ways to Present

For birthdays or special gatherings, I’ve piped extra buttercream rosettes around the base and topped with whole raspberries and edible gold dust—so stunning and surprisingly easy. Another fun idea is to slice the cake into mini squares for a classy dessert platter at parties.

Make Ahead and Storage

Storing Leftovers

After it’s frosted, I cover the cake tightly with plastic wrap and store it in the fridge where it keeps beautifully for up to 5 days. I’ve found letting the cake sit at room temperature for about 20-30 minutes before serving really brings out the flavors and softness.

Freezing

If you want to save some for later, freeze the assembled cake in a cake carrier or sturdy box wrapped tightly in plastic and foil—it freezes well for up to 3 months. Just thaw overnight in the fridge and serve chilled or at room temp as preferred.

Reheating

You don’t typically reheat this cake, but if you prefer it warm, slice a piece and microwave for about 15 seconds (watch carefully!) to avoid melting the ganache too much. Otherwise, room temperature or chilled is ideal to enjoy the texture and flavors fully.

FAQs

Final Thoughts

This Chocolate Raspberry Cake with Ganache Recipe holds a special place in my heart because it’s both impressive and approachable. When I first made it, I was amazed how such simple ingredients came together to create something so indulgent yet balanced with fresh raspberry brightness. I’m confident you’ll enjoy every moment of baking and eating this cake as much as I do. So go ahead, invite your loved ones over or treat yourself—you deserve a slice of this chocolate-raspberry heaven!

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