Craving a decadent and indulgent dessert? Look no further than this Chocolate Raspberry Ganache Cake, a stunning treat that combines the rich flavors of moist chocolate cake, velvety raspberry frosting, and a glossy ganache drip.
Perfect for birthdays, anniversaries, or any special occasion, this cake is as beautiful as it is delicious.
With layers of chocolate cake, raspberry preserves, and smooth ganache, it’s a dessert that will impress at any gathering.
Ingredients List
For the Chocolate Cake
- 2 cups hot water (472 mL)
- 1 and 1/2 cups + 2 tbsp unsweetened natural cocoa powder (157 grams) – Do not use Dutch process cocoa powder for best results.
- 3 cups cake flour, spooned & leveled (330 grams)
- 2 and 1/4 cups light brown sugar, packed (488 grams)
- 1 cup granulated sugar (206 grams)
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp espresso powder
- 1 and 1/2 cups full-fat sour cream, at room temperature (360 grams)
- 1/4 cup milk (60 mL)
- 4 large eggs, at room temperature
- 1/2 cup vegetable oil (106 mL)
- 1 and 1/2 tsp vanilla extract
For the Raspberry Frosting
- 1 and 3/4 cups salted butter, softened at room temperature (396 grams, or 3 and 1/2 sticks)
- 5 cups powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- Pinch of salt
- 1 cup + 2 tbsp freeze-dried raspberries, pulsed to a powder, but measured while whole (about 1.25 oz bag)
- 2 tbsp raspberry preserves
- 6 ounces full-fat cream cheese (block style)
For the Filling
- 2/3 cup raspberry preserves
For the Chocolate Ganache Drip
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream (4 ounces)
- 1-2 tsp vegetable oil
For Decorating
- Fresh raspberries
- Mini chocolate chips
Cake Preparation
Making this Chocolate Raspberry Ganache Cake is a fun and rewarding process. The key to achieving the perfect texture and flavor lies in how you prepare the cake layers, the frosting, and the ganache. Here’s a step-by-step guide to creating this delicious treat.
1. Preparing the Chocolate Cake
Start by preheating your oven to 350°F (177°C) and grease and line three 8-inch round cake pans with parchment paper. This will ensure that your cake layers come out easily once baked.
Mixing the Dry Ingredients:
In a large mixing bowl, sift together the cake flour, unsweetened cocoa powder, baking soda, baking powder, salt, and espresso powder. Sifting helps break up any lumps and ensures the dry ingredients are well combined.
Combining the Wet Ingredients:
In a separate bowl, whisk together the hot water, light brown sugar, and granulated sugar. Stir until the sugar dissolves. Then, add the sour cream, milk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
Incorporating the Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or hand mixer on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
Baking the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
2. Preparing the Raspberry Frosting
While the cakes are cooling, you can prepare the raspberry frosting. This frosting is the perfect balance of creamy and tangy, with a beautiful pink hue that pairs wonderfully with the chocolate cake.
Creaming the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese on medium speed until smooth and creamy. This usually takes about 3-4 minutes.
Adding the Powdered Sugar:
Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Mix on low speed until the sugar is incorporated, then increase the speed to medium and beat until the frosting is fluffy and smooth. Add the freeze-dried raspberry powder, raspberry preserves, and milk, and mix until the frosting is well combined. The raspberry powder will give the frosting a rich berry flavor, and the preserves add a nice sweetness.
Assembling the Cake
Once your cake layers are completely cooled, it’s time to assemble your Chocolate Raspberry Ganache Cake. This part is where all the magic happens, with layers of rich chocolate cake, creamy raspberry frosting, and a delicious ganache drip.
1. Filling the Cake Layers
Spread Raspberry Preserves:
Place the first cake layer on a cake board or serving plate. Spread a generous layer of raspberry preserves on top, ensuring an even layer. This will add a burst of raspberry flavor between the cake layers.
Add the Raspberry Frosting:
Using a spatula or an offset knife, spread a thick layer of raspberry frosting over the raspberry preserves. Make sure to cover the entire surface evenly, creating a smooth layer.
Stack the Layers:
Carefully place the second cake layer on top of the frosted layer. Repeat the process of spreading raspberry preserves and a layer of raspberry frosting. Top with the third and final cake layer.
Crumb Coat:
Apply a thin layer of raspberry frosting all over the cake to seal in any crumbs. This is called a crumb coat and will make the final layer of frosting much smoother. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat.
2. Adding the Chocolate Ganache Drip
The chocolate ganache drip is the star of this cake, adding a glossy, indulgent finish. Follow these steps to make the perfect ganache:
Making the Ganache:
In a heatproof bowl, combine the semi-sweet chocolate and heavy cream. Heat the cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for 1-2 minutes to melt, then stir until smooth and glossy. If you want a slightly thinner ganache, add 1-2 teaspoons of vegetable oil and stir well.
Dripping the Ganache:
Once the ganache is slightly cooled but still pourable, transfer it to a squeeze bottle or a spoon. Gently drizzle the ganache over the edge of the cake, allowing it to drip down the sides. Once you’ve covered the edges, pour the rest of the ganache in the center, spreading it to cover the top of the cake.
Decorating and Serving the Cake
After the ganache has set, it’s time to add the finishing touches to your cake. This will give it a beautiful, professional look that’s perfect for any special occasion.
1. Final Decorations
Fresh Raspberries:
Top the cake with a handful of fresh raspberries. Their bright red color and tangy flavor perfectly complement the rich chocolate cake and raspberry frosting.
Mini Chocolate Chips:
Sprinkle a few mini chocolate chips around the base or on top of the cake for added texture and a touch of extra chocolate flavor.
Optional Garnishes:
For an extra luxurious touch, you can dust the cake with a bit of powdered sugar or edible gold leaf. This is optional, but it gives the cake a beautiful, elegant finish.
2. Serving the Cake
Once decorated, the Chocolate Raspberry Ganache Cake is ready to be served! The combination of moist chocolate cake, smooth raspberry frosting, and rich ganache will have everyone coming back for seconds.
Use a sharp knife to slice the cake neatly, and be sure to serve each slice with a few fresh raspberries for a burst of color and flavor.
Storage Instructions
To keep your Chocolate Raspberry Ganache Cake fresh, follow these storage tips:
1. Storing at Room Temperature
If you plan to enjoy the cake within a couple of days, you can store it at room temperature. Simply place it in an airtight container to prevent it from drying out. It should stay fresh for up to 2 days at room temperature.
2. Storing in the Refrigerator
If you’d like to keep the cake longer, store it in the refrigerator. Because of the cream cheese in the frosting and ganache, it’s best to refrigerate the cake to maintain its freshness. Place it in an airtight container or cover it tightly with plastic wrap. It will stay fresh in the fridge for up to 5 days.
3. Freezing the Cake
You can also freeze the cake if you want to preserve it for later. To freeze, wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. The cake will stay fresh in the freezer for up to 1 month. To thaw, simply remove the cake from the freezer and allow it to come to room temperature for several hours before serving.
Conclusion
This Chocolate Raspberry Ganache Cake is the perfect dessert for any celebration. Its layers of rich chocolate cake, luscious raspberry frosting, and glossy ganache drip make it an irresistible treat for chocolate and fruit lovers alike. By following these detailed steps, you can recreate this stunning cake in your own kitchen and wow your guests with your baking skills. Whether you’re celebrating a special occasion or just treating yourself, this cake will make every moment even sweeter.
