Hello, decadence! Two layers of the richest chocolate cake from scratch, layered with chocolate ganache and raspberry whipped cream. Cover the whole thing with more chocolate ganache and you have a uniquely beautiful and delicious dessert! Raspberry Chocolate Ganache Cake is perfect for birthdays, holidays, Valentine’s Day, or any other celebration.
This cake looks gigantic, but it’s actually a two-layer, not a three-layer, cake! There are some major layers going on inside here – we’ve got whipped cream sweetened with raspberry jam, and of course, our decadent chocolate ganache. This layer cake is surprisingly easy to make, even though it’s all from scratch! Let’s make it together.
How to Make Raspberry Chocolate Ganache Cake:
Start with the most luscious chocolate cake batter! It’s rich like a devil’s food cake and oh-so-perfect! This batter comes together in a pretty traditional method – start with your wet ingredients in one bowl, and dry in another. Then, alternate adding the buttermilk and dry ingredients to the butter and sugar mixture until everything is mixed together.
How to Bake Chocolate Cake:
Divide the batter between two 9-inch cake pans and bake! Make sure to grease and flour your cake pans well. This is my no-fail trick to prevent the cake from sticking.
While the layers cool, prepare your raspberry whipped cream and chocolate ganache!
How to Make Raspberry Whipped Cream:
For the fillings, we’re using a stabilized whipped cream sweetened and flavored with raspberry preserves. Stabilizing whipped cream may sound scary but it’s not hard at all – it’s an easy process of adding a bit of powdered gelatin to the whipped cream to give it more stability. This prevents it from melting everywhere when you try to use it as a cake filling.
How to Make Chocolate Ganache:
This is just like what we did to make the 3-ingredient chocolate truffles! Chop your chocolate finely, heat heavy cream, pour it over the chocolate, and after 5 minutes, stir it up. You’ll find yourself looking into this bowl of creamy, dreamy chocolate goodness!
How to Assemble and Frost the Raspberry Chocolate Cake:
Once the cake layers are cool and your fillings are ready, begin assembling. Lay one cake layer down on your cake stand or cake plate, using strips of wax paper to protect it from getting messy. Just pull them away when you’re finished! No need to buy a cake turn table, but it can be helpful if you already own one.
I recommend using an offset spatula to frost the cake – it works well with this chocolate ganache, as well as traditional frostings. A regular silicone spatula works well for laying down the raspberry whipped cream.
You can level the cakes before you begin, if they’re a bit domed on top, by shaving bits off with a serrated knife. Spread a thin layer of slightly cooled (so it doesn’t run everywhere) chocolate ganache over the first cake layer.
Then, add a thick layer of the raspberry whipped cream. Add the second chocolate cake layer and repeat. Use a cake smoother/scraper to spread the remaining raspberry whipped cream over the whole cake (sort of like a crumb coat).
Let it chill a bit in the fridge to set everything up. Then, use the remaining chocolate ganache to coat the top and sides of the entire cake!
Pro tip: Don’t pour it on all at once like I did, because it sets quickly and you won’t be able to spread it over the entire cake in time. Work in small sections. I make mistakes so you don’t have to, heh.
How to decorate this cake:
You can easily decorate this cake by making some big swoops and swirls in the ganache – it’s much easier than trying to get it perfectly smooth, and it looks prettier too (in my opinion!). I also popped a few roses on top for an elegant look – this is especially fitting for Valentine’s Day or something like Mother’s Day.
And now, the best part – we dig in!
This is a unique and simple cake that will impress anyone you serve it to! Good thing it’s a large cake – you’ll absolutely want to go back for seconds…and thirds…and, well, you get my drift. Heh.
Happy Baking and Happy Valentine’s Day!
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Raspberry Chocolate Ganache Cake
Two layers of the richest chocolate cake, layered with chocolate ganache and raspberry whipped cream. Cover the whole thing with more chocolate ganache and you have a uniquely beautiful and delicious dessert! Perfect for birthdays, Valentine's, or any celebration.
For the Chocolate Cake
- 3/4 cup salted butter, softened 1 and 1/2 sticks, 12 tbsp, or 170 grams
- 1 and 1/2 cups brown sugar, packed
- 1/4 cup + 2 tbsp granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tbsp vanilla extract
- 1 and 1/2 cups buttermilk *See note for substitution
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
For the Raspberry Whipped Cream
- 3 cups heavy cream
- 1 tbsp vanilla
- 1 tbsp powdered sugar
- 1 tsp unflavored powdered gelatin + 4 tsp cold water
- 1 cup raspberry preserves *see note
For the Chocolate Ganache
- 20 ounces semi sweet chocolate, finely chopped *see note
- 2 and 1/2 cups heavy cream
Prep: Grease two 9-inch cake pans well with shortening, then dust with flour, tapping and shaking the pan to coat completely. Tap out the excess. Preheat oven to 350 degrees F.
Make the Cake Batter: Whisk together the dry ingredients in a medium bowl and set aside. Cream softened butter in a large mixing bowl with mixer until creamy, about 1-2 minutes. Add sugars and cream until well combined and creamy/fluffy - another minute or so. Add the eggs, egg yolks, and vanilla and mix until just combined. Add half the buttermilk, and mix until just barely combined, then add half the dry ingredients and do the same. Repeat with remaining buttermilk and dry ingredients.
Bake the Cakes: Divide batter between prepared pans and bake for 25-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Let cakes cool in pans 10-15 minutes, run a butter knife around the edges, and invert onto cooling racks to cool completely.
Make the Raspberry Whipped Cream: Make sure your heavy cream is VERY cold - straight from the fridge - before you begin or it won't whip up.
Measure the unflavored powdered gelatin into a microwave safe bowl. Add the 4 tsp of cold water and let stand for 5 minutes - it will be very thick. Next, microwave until the gelatin dissolves and becomes liquid - this will only take about 6-10 seconds. Start with 5 seconds, then check it every few seconds until it is completely liquified, so it isn't ruined. Set aside.
Add heavy cream, vanilla, and powdered sugar to a large bowl (it will splatter!) and beat on high with electric mixer until it begins to thicken. Once the mixture starts to thicken (but it's not to the soft peaks stage) add the gelatin in a thin stream, while you continue to mix. (Reheat in the microwave a few seconds if it re-solidified) Keep mixing another 30 seconds and check for soft peaks (turn mixer off - lift straight out of the bowl - soft peaks should form in the bowl, but won't stand like firm peaks). Add the raspberry preserves here. Continue mixing until stiff peaks form and then stop so it doesn't deflate.
Make the Chocolate Ganache: Chop the chocolate very finely and add to a heat-safe bowl. Heat the heavy cream in a small pot over medium heat until simmering (not boiling!). Pour over the chocolate and let sit 5 minutes. Then, stir until it's completely smoothed out. If you have any lumps left from pieces of chocolate that weren’t small enough, pop the bowl in the microwave for 8 seconds at a time, stirring between each interval, until completely smooth. Let the ganache cool for a few minutes before using, so it won't run everywhere when you spread it on the cake.
Assemble the Cake: Once the cake layers are cool and your fillings are ready, begin assembling. Lay one cake layer down on your cake stand or cake plate, using strips of wax paper to protect it from getting messy. Just pull them away when you’re finished! No need for a cake turn table. An offset spatula works well with the ganache. A regular silicone spatula works well for the raspberry whipped cream.
You can level the cakes before you begin, if they're a bit domed on top, by shaving bits off with a serrated knife. Spread 1 cup of slightly cooled ganache over the first cake layer. Then, add about 1 and 1/2 cup of the raspberry whipped cream. Add the second cake layer and repeat. Use the remaining raspberry whipped cream to coat the whole cake (sort of like a crumb coat) and smooth it using a cake scraper.
Chill the cake in the fridge for 20-30 minutes. Then, add the chocolate ganache (gently reheat in microwave for 20 sec intervals if it's cooled too much to spread) to the cake, working in small sections - it sets fast! Cover the whole cake with the ganache.
Serve + Store: Chill the cake for 20 minutes to help the ganache set up. Then, enjoy!! Store leftovers, tightly covered, in the fridge for up to 5-6 days. The completed cake can be chilled, then covered well, and kept in the fridge overnight before serving, as well.
Make Ahead Tips: Cake layers can be made a day ahead. Bake them, let cool completely at room temperature, and then store them on dinner plates covered tightly with plastic wrap or foil. Store at room temp overnight.
Raspberry whipped cream can be made a day ahead, covered tightly and stored in the fridge overnight.
Chocolate ganache can be made a day ahead, covered tightly, and stored in the fridge overnight. Reheat chocolate ganache gently with a double boiler or in the microwave (20 sec intervals) before using.
Buttermilk: To sub for buttermilk, add 1 and 1/2 tablespoons of lemon juice to a 2-cup glass measuring cup, then add milk and fill until you hit the 1 and 1/2 cup line. Give it a stir, let sit 5 minutes, then give it another stir and it's ready to use!
Raspberry Preserves: Make sure to get raspberry preserves and not raspberry fruit spread - preserves are much more flavorful and have a nicer texture.
Chocolate: Use a good-quality baking bar here rather than chocolate chips - something like Baker's or Ghirardelli.
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