Divine Chocolate Cake With Chocolate Ganache 1

Oh, when I think about a truly decadent dessert, nothing beats wrapping your mouth around a slice of deep, dark chocolate heaven. But sometimes those fancy chocolate cakes can turn out dry, right? Not this one! This recipe for Chocolate Cake with Chocolate Ganache and Raspberries is my absolute go-to for guaranteed moisture and intense flavor. Seriously, this cake stays soft for days.

I remember the first time I made this years ago for Darren’s birthday. I was terrified of the ganache—it looked so tricky! But blending the hot cream into the chopped chocolate, whisking it slowly until it went from clumpy mess to absolute mirror-shine perfection? Wow! It hooked me instantly. That silky texture, paired with the tart little burst from the fresh raspberries against the rich cocoa layers? It’s pure magic, and I promise you, this is the only chocolate layer cake recipe you’ll ever need.

Why This Chocolate Cake With Chocolate Ganache And Raspberries Stands Out

There are chocolate cakes, and then there’s this chocolate cake. I’ve ditched so many recipes that promised the moon but delivered sawdust, but this one truly delivers on every promise. You totally need to try this blend!

• The crumb is unbelievably moist! That’s thanks to the hot liquid secret we use.
• It has that deep, almost fudgy dark chocolate flavor you crave—no weak cocoa taste here.
• It looks like it took all day to make, but honestly, assembly is super quick.
• The fresh raspberries cut through the richness perfectly. Seriously a game-changer. You can read more about some of my favorite rich chocolate recipes here if you are curious!

Essential Ingredients for Your Chocolate Cake With Chocolate Ganache And Raspberries

Okay, listen up! When you’re making something this spectacular, you can’t skimp on the good stuff. Every ingredient listed here plays a critical role in achieving that unbelievably moist crumb and that deep, glorious flavor. Don’t swap out the buttermilk for regular milk; that minor acidity is important for the texture!

I’ve broken the list down into the three parts so you can shop or organize your mise en place easily. Trust me, having everything measured out before you start mixing is the secret sauce to stress-free baking. Especially when it comes to the liquid ingredients!

For the Rich Chocolate Cake Layers

• 1 3/4 cups all-purpose flour (Yes, the regular kind works perfectly here!)
• 3/4 cup unsweetened cocoa powder (Use a good quality one; it makes a huge difference!)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup buttermilk (This needs to be at room temperature, folks!)
• 1/2 cup vegetable oil
• 2 large eggs, room temperature is best
• 1 teaspoon vanilla extract
• 1 cup hot water or hot coffee (My expert tip? Always use coffee! It makes the chocolate taste deeper, you won’t taste the coffee itself, I promise.)

For the Smooth Chocolate Ganache

This is the part people usually mess up, but it’s so easy once you know the trick. We need good quality chocolate here!

• 8 ounces semisweet chocolate, finely chopped (Don’t use chips; chips have stabilizers that stop them from melting smoothly!)
• 1 cup heavy cream

For the Raspberry Topping

Simple, fresh, and vibrant!

• 2 cups fresh raspberries

Baking the Perfect Chocolate Cake With Chocolate Ganache And Raspberries Layers

Alright, it’s time to get these beautiful chocolate layers into the oven. This batter walks the line between being a bit thin and being perfectly pourable—don’t panic when you see how runny it looks after that last step! That thinness is exactly what keeps this cake so incredibly moist.

First things first, let’s get the oven ready. Preheat to 350 degrees F (175 degrees C). You need to grease and flour two 9-inch round cake pans. I always give my pans an extra spritz of non-stick spray after the flouring, just for peace of mind. You never want to fight your cake when it’s done baking!

In a really large bowl—and I mean large, because we are mixing a lot of dry ingredients—whisk together your flour, that dark cocoa powder, baking soda, baking powder, salt, and all that sugar. Get them well acquainted before we bring in the wet stuff.

Next, toss in the buttermilk, that lovely vegetable oil, your eggs, and vanilla. Hit them with the electric mixer on medium speed. You only want to beat this until things are *just* combined. Stop mixing as soon as you see the last streak of flour disappear. Seriously, this is where you build that tender crumb, and just like in making a good strong iced tea, over-mixing ruins the texture!

Now for the magic step! Carefully stir in your cup of hot water or coffee. Yes, hot! This blooms the cocoa powder, intensifying the chocolate flavor beyond belief. Your batter will become visibly thin now—that’s correct! Pour it carefully and evenly into those prepared pans.

Bake these beauties for 30 to 35 minutes. You know they are done when a wooden pick stuck right into the middle comes out clean. They should spring back gently when you tap the top very lightly. Leave them in the pans for about 10 minutes to firm up a bit, then gently flip them onto a wire rack. They need to cool completely before we even think about touching them with ganache.

Crafting the Silky Chocolate Ganache for Your Chocolate Cake With Chocolate Ganache And Raspberries

Okay, this is the part where we turn chopped chocolate into velvet! The ganache is honestly what elevates this from a good chocolate cake to an *event*. Do not rush this step, though it is super fast!

First, take your finely chopped semisweet chocolate and put it all into a nice, clean, heatproof bowl. Make sure those pieces are chopped somewhat evenly so they melt nicely together. If you leave giant chunks in there, you’ll be whisking forever!

Next, we need to heat up the heavy cream. Put the cup of cream into a small saucepan over medium heat. You want it to get hot—you’ll see little bubbles start forming around the edges, and it might just start to softly simmer. The second you see that activity, pull it off the heat immediately! Boiling the cream can mess up the texture of the final ganache, so simmer is the key word here.

Now, pour that hot cream right over your chocolate. Don’t touch it! Let it just sit there for a full five minutes. This gives the heat time to penetrate all those chocolate pieces. Trust me, scraping the bowl while it’s sitting there just makes you impatient.

After those five minutes are up, grab a whisk—a flexible one is great—and start stirring gently from the center outwards. It might look weird and broken at first, but keep whisking steadily! Soon enough, that mixture will come together into something thick, glossy, and absolutely stunning. It should look like dark, melted silk!

Getting the consistency right for spreading is crucial. If you try to use this right away, it will run right off the cake. We need it to thicken up just a bit so it spreads nicely and drips instead of pours. So, just let that beautiful ganache sit on the counter for about 15 to 20 minutes, stirring it every so often. You’re looking for a spreadable consistency, kinda like very thick peanut butter. If you’re in a huge hurry, you can pop it in the fridge for maybe 10 minutes, but watch it closely so it doesn’t get too hard!

Assembling Your Chocolate Cake With Chocolate Ganache And Raspberries

The moment we’ve all been waiting for! Once those cake layers are completely cool—and I mean stone cold, because warm cake melts ganache into a runny puddle—it’s time to stack this baby up. This is where the real fun begins, turning those baked rounds into a show-stopping dessert.

First, get your first layer onto your serving plate or cake stand. If you need a little insurance to stick it down, you can use a tiny dab of ganache underneath. Now, take about one-third of your slightly thickened, spreadable ganache and gently spread it over the top of that first layer. Don’t stress about making it perfectly smooth; remember, the next layer is going right on top!

Carefully place that second cake layer right on top of the frosting layer. Take your time lining it up. Once it’s settled, grab the rest of your gorgeous ganache. This is the moment you decide how rustic or sleek you want this look to be!

I usually go for the dramatic drip look. Pour the remaining ganache right in the center of the top layer. Use an offset spatula or the back of a spoon to gently nudge it outwards toward the edge. Just guide it until it starts to naturally flow over the sides. Some drips will be long, some short—that’s the beauty of it! This is much easier than trying to coat the whole outside perfectly smooth, which is why I love this technique for home baking. If you’re looking for great drink pairings for such a rich slice, check out my guide on chocolate protein smoothies—sometimes you just want a rich treat!

The final touch needs to happen quickly before that ganache sets! Take your fresh raspberries and nestle them right on top. I usually arrange them in a slightly messy circle in the center, or just scatter them artfully so you get that beautiful pop of red against the dark chocolate. And that’s it! You’ve built yourself a masterpiece. Just make sure those berries look plump and perfect before the ganache hardens around them.

Tips for Success When Making Chocolate Cake With Chocolate Ganache And Raspberries

Now that you’ve baked and assembled this gorgeous cake, I want to give you a few little nudges—the things I learned the hard way over the years—to make sure your next attempt is absolutely flawless. Honestly, this recipe is forgiving, but these little tricks really push it over the edge from excellent to unforgettable.

For instance, I already mentioned the coffee substitution, but you can’t beat that rich, dark flavor it brings out. That’s my number one pro tip, hands down. Also, don’t be afraid of the hot liquid; it seems weird adding hot water to cold batter, but it’s what wakes up all that cocoa powder. It’s genius!

Here are a few more things I always keep in mind:

• If you want to make a simple syrup—maybe to moisten the layers even more, especially if you’re making this cake ahead of time—you can find my go-to instructions for that right here. A little drizzle of simple syrup before the ganache goes on locks in moisture forever.
• When you are whisking the ganache, if you accidentally make it too thin—maybe your cream was too hot—don’t panic! Just take a tablespoon of that room-temperature, already-whisked ganache and stir it really well into the primary bowl. You can keep adding small amounts of the set ganache back into the thin batch until it thickens up to that perfect spreadable consistency again.
• If your cake layers seem too domed when they come out of the oven, let them cool completely, and then just take a long, serrated knife and level them off gently before stacking. A flat surface makes assembly so much tidier!
• For the best flavor experience, try to let the assembled cake sit for at least an hour before slicing it. This gives the ganache time to fully set up around the raspberries and settle into the cake layers, marrying all those beautiful chocolate and raspberry notes together.

Storage and Keeping Your Chocolate Cake With Chocolate Ganache And Raspberries Fresh

Because we are using real heavy cream in that glorious ganache, we absolutely have to treat this cake with a little respect once it’s assembled. You can’t just leave this beauty sitting out on the counter like some crumb cakes!

Pop your finished Chocolate Cake with Chocolate Ganache and Raspberries right into the refrigerator. It’ll keep well in an airtight container for up to four days. The ganache will firm up a lot when it chills, so this is important: always wrap leftovers well and only take out what you plan on eating!

If you notice the cake is rock hard when you pull it out of the fridge, don’t panic! Just let it sit on the counter for about 30 minutes or so before you slice it. That little bit of warmth brings back the moisture in the cake and softens the ganache just enough so it melts perfectly in your mouth. It’s almost as good the next day—maybe even better! If you need a quick, decadent treat to go with a leftover slice, you should definitely check out my recipe for a chocolate banana smoothie.

Frequently Asked Questions About This Dessert

I know you might have a few things bouncing around your head after reading about this beautiful Chocolate Cake with Chocolate Ganache and Raspberries. It’s a showstopper, and I want to make sure you feel totally confident before you even turn on the oven! Here are some of the questions I get whenever I bring this rich layer cake to a gathering.

Can I use milk instead of buttermilk in this chocolate cake?

Technically, you *can*, but please don’t if you can help it! Buttermilk isn’t just for flavor; it’s acidic. That acid reacts with the baking soda you put in the dry mix. This chemical reaction is what gives the cake that slight lift and helps prevent that overly dense, gummy texture. If you absolutely must substitute, you can make a quick buttermilk by mixing a tablespoon of lemon juice or white vinegar into your regular milk and letting it sit for five minutes until it curdles slightly. But if you want that perfect cocoa flavor explosion, stick to the buttermilk!

How do I get the ganache to set faster?

If you’re in a huge rush and need that ganache to firm up so you can stack the next layer or want cleaner edges underneath, chilling is your friend! Just make sure you don’t forget about it! Pop the bowl of ganache into the fridge, but set a timer for 10 minutes. Give it a good stir, then check it again. If you leave it too long, it can get really firm and seize up, and then you’ll have to gently melt it all over again. A quick chill is the easiest shortcut.

What is the best way to serve this rich layer cake?

This completely depends on what you prefer! When you bring it straight out of the fridge, the ganache will be quite firm, and the cake slices will be very neat—almost fudgy. But honestly? For the absolute best sensory experience, I think it shines strongest when served slightly cooler than room temperature, or just after it’s sat out for 25 minutes after refrigeration. That slight warmth lets the chocolate flavor really bloom on your palate, and the raspberries taste brighter. You can even pair a slice with one of my favorite frozen chocolate treats if you want extra decadence!

Nutritional Information Disclaimer

Just a quick note about the numbers! I’ve included general estimates for calorie counts and sugar content, but please know that these are just ballpark figures. Since we all use slightly different brands of cocoa powder, different fat percentages in our cream, and maybe you use coffee instead of water, the actual nutritional breakdown for your specific Chocolate Cake with Chocolate Ganache and Raspberries is going to vary naturally.

If you have serious dietary concerns, I highly recommend inputting the exact ingredients you used into your favorite online nutrition calculator for a precise breakdown. This recipe is about joy and amazing chocolate flavor, not counting strictly!

Nutritional Information Disclaimer

Just a quick note about the numbers! I’ve included general estimates for calorie counts and sugar content, but please know that these are just ballpark figures. Since we all use slightly different brands of cocoa powder, different fat percentages in our cream, and maybe you use coffee instead of water, the actual nutritional breakdown for your specific Chocolate Cake with Chocolate Ganache and Raspberries is going to vary naturally.

If you have serious dietary concerns, I highly recommend inputting the exact ingredients you used into your favorite online nutrition calculator for a precise breakdown. This recipe is about joy and amazing chocolate flavor, not counting strictly!

Print