This is a single-layer chocolate cake topped with a poured dark chocolate ganache and fresh raspberries. It takes about two hours start to finish, most of that is cooling time, and the actual hands-on work is straightforward enough for a first-time cake baker. The ganache sets into a glossy, fudgy layer that makes the cake look far more impressive than the effort involved.
Shopping notes
- Dark chocolate: Buy a bar, not chips. Chips contain stabilizers that make the ganache grainy instead of smooth. Aim for 60–70% cacao. Anything higher than 72% can make the ganache taste bitter once it sets.
- Buttermilk: If you don’t have it, stir 1½ teaspoons of white vinegar or lemon juice into ½ cup of whole milk and let it sit for five minutes. It works just as well here.
- Cocoa powder: Use unsweetened natural or Dutch-process — both work, but Dutch-process gives a slightly darker, less sharp chocolate flavor. Avoid hot-cocoa mixes.
- Raspberries: Out of season, a thin layer of tart raspberry jam spread over the cooled ganache before it fully sets is a solid substitute. Skip the garnish entirely if your raspberries are pale and flavorless — not worth the extra dish.
Why this recipe works
Two things keep this cake from being dry or dense. First, the batter is very thin when the warm water goes in — that’s intentional. A looser batter distributes heat more evenly in the oven, which means a tender, moist crumb rather than a tight one. Don’t be alarmed by how runny it looks. Second, the ganache is poured over a completely cool cake. If the cake is even slightly warm, the ganache thins out, soaks in unevenly, and won’t set to that clean, sliceable layer. Patience at the cooling stage is the single biggest factor in how the finished cake looks and cuts.
Mistakes to avoid
- Boiling the cream: Boiled cream can cause the chocolate to seize or turn grainy. Pull it off the heat the moment you see small bubbles forming at the edges.
- Skipping the rest time before whisking: Pouring the cream and immediately stirring doesn’t give the chocolate time to melt evenly. Wait the full minute before you touch it.
- Using a cold bowl for the ganache: A cold metal bowl can cause the chocolate to harden unevenly as you whisk. Use a room-temperature bowl, or briefly warm it with hot water and dry it before adding the chocolate.
- Underbaking: This batter is dark, so the visual cues are harder to read than with a vanilla cake. Rely on the toothpick test, and check at 30 minutes. A few moist crumbs on the toothpick are fine; wet batter is not.
- Ganache that’s too warm when you spread it: If it’s still very fluid, it will run off the sides completely rather than draping. Let it cool at room temperature, stirring occasionally, until it holds a slow ribbon when you lift the whisk — about 15 to 20 minutes depending on your kitchen temperature.
Storage and make-ahead
Once the ganache has set, cover the cake loosely and refrigerate for up to four days. Cold ganache firms up considerably, so pull the cake out 20 to 30 minutes before serving to let it come back to room temperature — the texture is much better that way. If you want to split the work, bake the cake a day ahead, wrap it tightly in plastic once fully cool, and store it at room temperature overnight. Make the ganache and assemble the next day. The baked cake also freezes well for up to six weeks if wrapped in plastic and then foil; thaw overnight in the fridge before finishing with ganache.
Chocolate Raspberry Ganache Cake
Equipment
- Mixing Bowl
- Whisk
- 8-inch Cake Pan
- Saucepan
- Spatula
Ingredients
For the Cake:
- 1 cup all-purpose flour preferably unbleached
- 1 cup sugar
- ½ cup cocoa powder high quality
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt preferably sea salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract pure extract, not artificial
- 1 cup warm water
For the Ganache:
- 8 oz dark chocolate finely chopped
- 1 cup heavy cream
- 1 cup fresh raspberries washed and dried
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan. In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to blend thoroughly.
- Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined. Slowly add the warm water while stirring until you achieve a smooth batter.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before topping with ganache.
Prepare the Ganache:
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Do not let it boil. Pour the cream over the chopped dark chocolate in a mixing bowl. Allow it to sit for a minute, then whisk until smooth and glossy.
- Let the ganache cool slightly until it thickens enough to spread over the cake.
Assemble the Cake:
- Spread the ganache over the cooled cake, allowing it to drip slightly over the edges. Arrange the fresh raspberries on top in an elegant pattern. Serve immediately or refrigerate to let the ganache set before serving.
Notes
Lori’s Tips:Â
- For enhanced flavor, add a teaspoon of raspberry liqueur to the ganache.
- Substitute gluten-free flour if needed for dietary preferences.
- If fresh raspberries are not available, a high-quality raspberry jam can be used as a filling between layers.
Nutrition
Common questions
Can I use milk chocolate instead of dark chocolate for the ganache?
You can, but the ganache will be noticeably sweeter and softer, and it may not set as firmly. If you go that route, reduce the cream to ¾ cup so the ganache thickens enough to spread without sliding off the cake.
My ganache looks oily and separated — what happened?
It broke, usually because the cream was too hot or the chocolate was added too fast. Fix it by adding a tablespoon of warm cream and whisking steadily from the center outward until it comes back together. This works most of the time if you catch it early.
Do I need to grease AND flour the pan, or is one enough?
Both together give you the most reliable release. Grease first, then add a tablespoon of flour, shake it to coat, and tap out the excess. A stuck cake is hard to fix once it happens.
Can I make this as a two-layer cake?
Yes — double the batter and bake in two 8-inch pans, checking for doneness at 28 minutes. You’ll also want to double the ganache so you have enough for a filling layer between the cakes and a full coating on top.
How do I know when the ganache is the right consistency to pour?
Lift your whisk or spoon and let the ganache fall back into the bowl — it should flow in a slow, steady ribbon and hold its shape on the surface for a second or two before settling. If it pours like water, give it more time; if it’s stiff and dull-looking, it’s gone too far and you can gently rewarm it over a bowl of hot water.
Try these next
- Dark Chocolate Espresso Tartlets
- French Brown Butter Chocolate Tart
- Pistachio Raspberry Loaf Cake
- Rustic Blackberry Almond Cake