Raspberry Chocolate Ganache Cake
Decadent Raspberry Chocolate Ganache Layer Cake
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk
1 cup hot water
2 teaspoons vanilla extract
For the Raspberry Filling:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Chocolate Ganache:
12 oz dark chocolate, chopped
1 cup heavy cream
Directions:
Make the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
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. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Filling:
In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
Remove from heat and let the raspberry filling cool completely.
Make the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Allow the ganache to cool slightly before using.
Assemble the Cake:
Place one layer of the chocolate cake on a serving plate. Spread a layer of the raspberry filling on top.
Place the second cake layer on top, then pour the chocolate ganache over the top, letting it drip down the sides. Use a spatula to smooth the ganache over the entire cake.
Garnish with fresh raspberries if desired. Chill the cake for at least 30 minutes before serving.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes + chilling time
Kcal: 480 kcal per serving | Servings: 10-12 servings
