Indulge in the heavenly combination of rich chocolate and tangy raspberries with our exquisite Chocolate Raspberry Ganache Cake. This recipe promises to elevate your dessert game and impress even the most discerning of palates. Whether it's a special occasion or just a craving for something divine, this cake is sure to satisfy.


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Ingredients:

For the Cake:

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 cup hot water
1/2 cup vegetable oil
2 teaspoons vanilla extract

For the Raspberry Filling:

2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water

For the Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
Fresh raspberries for garnish (optional)


Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.


Make the Raspberry Filling:

In a saucepan, combine the raspberries and sugar over medium heat.

Cook, stirring occasionally, until the raspberries break down and release their juices, about 5 minutes.

In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the raspberry mixture.

Continue to cook, stirring constantly, until the mixture thickens, about 2 minutes.

Remove from heat and let the raspberry filling cool completely.


Prepare the Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Place the chopped chocolate and butter in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for 2 minutes.
Gently whisk the mixture until smooth and glossy.


Assemble the Cake:

Place one cake layer on a serving platter or cake stand.

Spread the cooled raspberry filling evenly over the top of the cake layer.

Carefully place the second cake layer on top of the raspberry filling.

Pour the ganache over the top of the cake, allowing it to drip down the sides.

If desired, garnish the cake with fresh raspberries.

Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.


Serve and Enjoy:

Slice the cake with a sharp knife and serve each piece with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Enjoy the luscious combination of chocolate, raspberry, and velvety ganache with every bite!


This Chocolate Raspberry Ganache Cake is a true showstopper that will leave your taste buds singing. With its moist chocolate layers, burst of raspberry flavor, and smooth ganache finish, it's the perfect dessert for any celebration or simply as a decadent treat to enjoy with loved ones.