Description
A decadent Raspberry Chocolate Cake topped with rich, velvety raspberry chocolate ganache. The cake features moist, fudgy chocolate layers balanced with a tangy raspberry ganache, making it a perfect dessert for any occasion.
Ingredients
Scale
- 8 ounces dark chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1/2 cup fresh raspberries, puréed
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup fresh raspberries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Mix dry ingredients: cocoa powder, flour, baking soda, and baking powder.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
- For the ganache, heat the heavy cream in a saucepan until it just starts to simmer. Pour it over the chopped chocolate and stir until smooth. Add the puréed raspberries and mix well.
- Once the cakes have cooled, slice each cake in half horizontally, creating four layers.
- Place one layer on a cake platter. Spread a generous amount of raspberry chocolate ganache over it. Add the next layer and repeat until all layers are stacked.
- Spread a thin layer of ganache around the entire cake using a spatula. Refrigerate for 30 minutes to set the ganache.
- Decorate the top of the cake with the remaining ganache, fresh raspberries, and any other toppings like shaved chocolate or cocoa powder.
- Slice, serve, and enjoy your delicious raspberry chocolate cake!
Notes
- Use high-quality cocoa powder for the richest flavor in your cake layers.
- Make sure to allow the cakes to cool completely before slicing to avoid crumbling.
- If you prefer a firmer ganache, let it cool and thicken before spreading.
- This cake is perfect for special occasions and can be decorated with additional toppings like chocolate shavings or raspberry coulis.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Raspberry Chocolate Cake, Chocolate Ganache, Ganache Cake, Fudgy Chocolate Cake, Raspberry Dessert