Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Raspberry Cake with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 123 reviews
  • Author: Jessica
  • Prep Time: 1 hour 30 minutes (includes chilling time for raspberry filling and ganache)
  • Cook Time: 25 minutes
  • Total Time: 6 hours (includes cooling and chilling times)
  • Yield: Serves 12-14
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Description

This luscious Chocolate Raspberry Cake combines layers of moist, rich chocolate cake with a vibrant raspberry filling and decadent chocolate buttercream frosting. The cake is finished with a smooth chocolate raspberry ganache topping and garnished with fresh raspberries for a stunning dessert that balances sweet and tart flavors beautifully. Perfect for special occasions or any time you crave a sophisticated chocolate-berry treat.

Ingredients

Scale

Raspberry Filling

  • 1.5 Tablespoons (22ml) water
  • 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
  • 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Cake

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full-fat sour cream, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or black coffee
  • 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Chocolate Buttercream

  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache

  • 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
  • 3/4 cup (180ml) heavy cream or heavy whipping cream
  • 1/4 cup (60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
  • Optional garnish: fresh raspberries & fresh mint

Instructions

  1. Make the raspberry filling: Whisk cornstarch and water together until dissolved. In a medium saucepan over medium heat, combine cornstarch mixture, raspberries, sugar, and lemon juice. Stir and mash raspberries as they soften. Bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Cool at room temperature 10-15 minutes, then refrigerate at least 4 hours until fully chilled and thickened.
  2. Prepare cake pans and preheat oven: Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, and grease the paper to ensure easy removal.
  3. Make the cake batter: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. In another bowl, beat oil, eggs, and sour cream until combined. Add buttermilk and vanilla, beating until combined. Combine wet ingredients with dry ingredients, then add hot water or coffee and mix until smooth. Fold in flour-coated chocolate chips. The batter will be thin and bubbly.
  4. Bake the cakes: Divide batter evenly among prepared pans. Bake 24–26 minutes, until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks. Expect slight sinking in centers as they cool.
  5. Prepare chocolate buttercream: Beat butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Beat on low 30 seconds, then on high for 1 minute. Adjust salt to taste. This buttercream will be used under raspberry filling, for piping a dam, and the crumb coat.
  6. Layer with buttercream and raspberry filling: Place one cake layer on serving plate. Spread a thin layer of buttercream (about 1/4 cup) on top. Pipe a thick border (dam) of buttercream around edge using a piping bag with a large round tip, using half the piped buttercream. Spoon about 1/2 cup chilled raspberry filling inside dam. Repeat layering with second cake layer and filling. Top with third layer.
  7. Apply crumb coat: Use remaining buttercream to coat top and sides of cake thinly. Smooth with bench scraper. Chill uncovered at least 30 minutes to set.
  8. Make the chocolate raspberry ganache: Place chopped chocolate in a heatproof bowl. Heat cream and raspberry liqueur (or extra cream) in a saucepan over medium heat until just simmering. Pour over chocolate and let stand 2–3 minutes. Stir gently until smooth. Let ganache chill 30 minutes to thicken.
  9. Finish the cake: Pour or spoon thickened ganache over chilled crumb-coated cake and spread evenly. Garnish with fresh raspberries and mint if desired. Serve immediately or chill uncovered up to 4–6 hours before serving. Store leftovers tightly covered in refrigerator up to 5 days.

Notes

  • Make Ahead & Freezing: Bake cake layers up to step 6 and refrigerate 2 days or freeze 3 months. Thaw and bring to room temp before continuing. Raspberry filling and buttercream can be made days ahead and refrigerated; bring to room temperature before use. Ganache can be made ahead and refrigerated up to 3 days. Fully frosted cake also freezes well up to 3 months; thaw overnight in fridge.
  • Freezing Raspberry Filling: Freeze cooled filling in a freezer-safe container up to 3–6 months; thaw before use (filling thickens on freezing).
  • Special Tools: Saucepan, whisk, silicone spatula, mixing bowls, 9-inch cake pans, electric mixer, cooling rack, icing spatulas, bench scraper, piping bag and round tip, cake carrier.
  • Cocoa Powder: Use natural cocoa powder for acidity to react with baking soda; do not substitute with dutch-process in cake batter.
  • Espresso Powder/Coffee: Enhances chocolate flavor without coffee taste. Omit espresso if preferred; use hot water instead of coffee.
  • Sour Cream Substitute: Plain yogurt can be used but will yield less rich cake.
  • Buttermilk Substitute: Mix 1 tsp vinegar or lemon juice with whole milk to 1/2 cup; let sit 5 minutes before using.
  • Room Temperature Ingredients: Important for smooth batter and frosting mixing.
  • Chocolate Ganache: Use baking bars (not chips) for melting; Bakers or Ghirardelli bittersweet/semi-sweet preferred.
  • Scaling: For a 6-inch cake or cupcakes, adjust quantities accordingly; raspberry filling works well in cupcakes too.
  • Helpful Tutorials Available Online: Parchment rounds, raspberry filling, chocolate buttercream, ganache, cake baking and decorating tips.

Nutrition

  • Serving Size: 1 slice (assuming 14 slices)
  • Calories: 480
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://jessicasrecipes.com/chocolate-raspberry-cake-with-ganache-recipe/