Chocolate Raspberry Cake with Ganache Recipe

If you’ve been dreaming of a showstopper dessert that looks as stunning as it tastes, then this Chocolate Raspberry Cake with Ganache Recipe is going to blow your mind! Rich, moist chocolate cake layers come alive with a luscious raspberry filling and a silky, glossy chocolate ganache that you’ll want to eat by the spoonful. I absolutely love how this cake balances deep cocoa flavors with the bright tartness of raspberries—and the ganache just ties it all together in the most elegant way. Whether you’re celebrating a special occasion or just craving a gorgeous homemade cake, you’ll find this recipe absolutely worth the effort.

this Recipe

Ingredients You’ll Need

This recipe brings together simple pantry staples with fresh raspberries for that vibrant fruit punch. A little secret? Using espresso powder deepens the chocolate flavor beautifully without tasting like coffee. And if you stick to natural cocoa powder, your cake’s texture and rise will be just right.

• Fresh or frozen raspberries: Fresh is ideal, but frozen works perfectly if you don’t thaw them before cooking the filling.
• Cornstarch: Keeps the raspberry filling nice and thick without any weird textures.
• Granulated sugar: Sweetens both the cake and filling just right—don’t skip it!
• All-purpose flour: Spoon it into your measuring cup to avoid packing, which can make cake dense.
• Natural unsweetened cocoa powder: Essential for that true chocolate flavor and perfect rise; avoid dutch-process here.
• Espresso powder: Optional but highly recommended to amplify chocolate depth.
• Vegetable or melted coconut oil: Provides moistness and tenderness.
• Eggs, sour cream, and buttermilk: Work together to keep the cake extra moist and tender.
• Mini semi-sweet chocolate chips: Tossed with flour so they don’t sink to the bottom—tiny pockets of chocolate happiness!
• Unsalted butter, confectioners’ sugar, cocoa powder, cream, and vanilla: For the rich chocolate buttercream frosting that’s smooth and spreadable.
• High-quality semi-sweet or bittersweet chocolate and heavy cream: For making the luscious chocolate raspberry ganache that crowns the cake.
• Raspberry liqueur (optional): Adds a sophisticated raspberry note to the ganache if you’re feeling fancy.

Variations

One of the best things about this Chocolate Raspberry Cake with Ganache Recipe is how easy it is to tweak based on your preferences or dietary needs. I’ve tried several spins on it over the years, each just as delicious as the last!

• Dairy-Free Version: I swapped the butter in the frosting for coconut oil and used coconut milk in place of heavy cream for the ganache, and everyone loved it.
• Alcohol-Free Ganache: If you’d rather skip raspberry liqueur, just add extra heavy cream—still intensely creamy and smooth.
• Mixed-Berry Filling: I’ve mixed raspberries with blueberries and blackberries for a wild berry twist that’s spectacular in summer.
• 6-Inch Cake Version: Perfect for smaller gatherings—I halved the batter and adjusted baking time; it’s an easy scale-down.

How to Make Chocolate Raspberry Cake with Ganache Recipe

Step 1: Prepare the Raspberry Filling

Start by whisking water and cornstarch until smooth—it’s the secret to that perfectly thick filling. I like to use a fork here; it saves dishes and still gets the job done. Toss in your fresh or frozen raspberries (no thawing needed if frozen!) with sugar and lemon juice in a saucepan, then cook over medium heat. Stir and gently mash the berries until it starts bubbling, and be sure to let it boil for a solid 5 minutes. This step is crucial for thickening. When the pan comes off the heat, stir in vanilla extract for a little warmth and depth. Let the filling cool completely at room temp before chilling it in the fridge for at least 4 hours—this chill time lets it set beautifully.

Step 2: Bake the Chocolate Cake Layers

Preheat your oven to 350°F (177°C) and prep three 9-inch pans with greasing and parchment paper rounds—trust me, this trick guarantees your layers come out clean and flawless. Combine your dry ingredients, including that natural cocoa and optional espresso powder, in a big bowl. In a separate bowl or mixer, beat together oil, eggs, and sour cream until silky. Add buttermilk and vanilla next, then fold the wet into the dry ingredients with hot coffee or water for a thin batter that’s surprisingly tender. Finally, fold in those flour-coated mini chocolate chips—they add the perfect melty pockets throughout. Divide your batter evenly between the pans and bake for about 24 to 26 minutes. A toothpick inserted in the center should come out clean—that’s your green light. Let the cakes cool completely before handling.

Step 3: Whip Up Chocolate Buttercream

While your cakes cool, you can prep the chocolate buttercream. I like beating my softened unsalted butter till it’s creamy and fluffy—it usually takes about two minutes. Then add powdered sugar, cocoa powder, heavy cream, salt, and vanilla. Mix on low to combine, then crank it up to high speed for a full minute to get that silky texture. Give it a taste and adjust salt or cream if needed; it’s your frosting, so make it just right for you!

Step 4: Assemble the Layers with Filling and Buttercream

Place your first cake layer on the stand and spread a thin layer of chocolate buttercream on top. Then pipe a thick border of buttercream around the edges to hold your raspberry filling in place like a little dam—you’ll love how clean and neat each layer looks. Spoon half your chilled raspberry filling inside that border and smooth it out gently. Top with the second layer and repeat the frosting and filling steps, finishing with the third cake layer.

Step 5: Crumb Coat and Chill

Now, take the remaining buttercream and spread a thin crumb coat all around the cake to seal in those crumbs. Smooth it out with your bench scraper if you have one, then pop the entire cake into the fridge uncovered for at least 30 minutes. This step helps the final ganache layer apply smoothly without crumb troubles.

Step 6: Make and Apply the Chocolate Raspberry Ganache

While your crumb coat chills, finely chop your chocolate and place it in a heat-proof bowl. Heat the cream and optional raspberry liqueur till it just starts to simmer, then pour it over the chocolate. Let it sit for a couple of minutes before gently stirring until smooth and glossy. Patience here is key—too fast and you risk seizing. Let the ganache cool a bit in the fridge until thick enough to spread, then carefully coat your chilled cake with it. I love how the shiny ganache gives this cake its finishing touch. Garnish with fresh raspberries and mint if you like the extra pop of color and freshness.

How to Serve Chocolate Raspberry Cake with Ganache Recipe

Garnishes

When I serve this cake, I keep it simple but elegant. Fresh raspberries scattered on top add that tart zing and make every slice look like a mini masterpiece. A few sprigs of fresh mint bring a pop of color and a refreshing aroma that pairs beautifully with chocolate.

Side Dishes

I like serving this cake alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For brunch or afternoon tea, a cup of bright, fruity tea or a rich espresso complements the decadent flavors perfectly.

Creative Ways to Present

For birthdays or celebrations, I’ve piped extra buttercream roses along the edges, then drizzled the ganache unevenly for that trendy “drip cake” look. Another favorite is to dust the top lightly with cocoa powder and powdered sugar before adding raspberries—it feels like a fancy patisserie style right at home.

Make Ahead and Storage

Storing Leftovers

Once frosted, I usually cover this cake tightly with plastic wrap or place it in a cake carrier to keep the flavors fresh. Refrigerated leftovers stay moist and delicious for up to 5 days, making this a great choice if you want to bake ahead and enjoy it all week.

Freezing

I’ve frozen the cooled cake layers wrapped tightly in plastic wrap and foil for up to 3 months. When I’m ready to assemble, I thaw them overnight in the fridge—this way, they maintain their moisture and texture perfectly. The assembled and frosted cake also freezes well; just wrap it carefully to prevent freezer burn.

Reheating

If you prefer your cake slices slightly warmer, I pop individual pieces in the microwave for 10–15 seconds—just enough to take the chill off without melting the ganache. This little trick really wakes up the flavors!

FAQs

Final Thoughts

This Chocolate Raspberry Cake with Ganache Recipe has quickly become a favorite in my kitchen because it’s just so reliable and impressive every time. I love pulling it out at family gatherings and watching the smiles when people taste that perfect harmony of chocolate and raspberry. If you’ve been intimidated by making layered cakes or fancy ganache, don’t be—this recipe walks you through each step with love and patience. Treat yourself and your people to this special cake—you’ll be so glad you did!

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