Chocolate Raspberry Ganache Cake
Chocolate and raspberry are a natural pairing, and this ganache cake puts both front and center. Layers of rich chocolate cake are filled and topped with a smooth chocolate ganache and fresh raspberries for a balance of deep cocoa flavor and bright fruit tartness. Plan for about 2 hours from start to finish, including cooling time.
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:
- 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
Calories: 524kcalCarbohydrates: 57gProtein: 7gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 59mgSodium: 236mgPotassium: 382mgFiber: 6gSugar: 34gVitamin A: 512IUVitamin C: 4mgCalcium: 105mgIron: 5mg
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