Description
Indulge in a decadent Chocolate Raspberry Ganache Cake, a perfect treat for any occasion. This recipe combines moist chocolate cake layers with a luscious raspberry ganache filling and frosting, creating a symphony of flavors and textures.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Ganache:
- 10 ounces fresh raspberries
- 2 tablespoons water
- 1/4 cup granulated sugar
- 1 pound semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla extract; beat until combined. Gradually add boiling water and mix until batter is smooth.
- Bake the Cake: Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Raspberry Puree: In a saucepan, combine raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes). Strain the mixture through a fine-mesh sieve to remove seeds.
- Make the Raspberry Ganache: Place chopped chocolate in a heatproof bowl. In a saucepan, heat heavy cream until simmering. Pour hot cream over the chocolate and let sit for 1 minute. Stir until smooth. Add the raspberry puree and butter; stir until combined and smooth. Let ganache cool and thicken.
- Make the Chocolate Buttercream Frosting: In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk. Beat in vanilla extract until frosting is smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry ganache. Top with the second cake layer. Frost the entire cake with chocolate buttercream frosting.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. Garnish with fresh raspberries, if desired.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let stand for 5 minutes.
- For extra flavor, add a tablespoon of raspberry liqueur to the raspberry ganache.
- Store leftover cake in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Protein: 6g