Best Chocolate Cake With Ganache Recipe 12 Servings

Oh, my friends, when you need true decadence, nothing beats sinking your fork into a dark, moist chocolate cake. Forget those dry, fussy recipes! Today I’m sharing my absolute favorite, foolproof Chocolate Cake With Chocolate Ganache And Raspberries Recipe. This isn’t just any dessert; it’s the perfect balance of intense cocoa flavor, smooth, glossy ganache, and a bright pop of tart raspberry freshness. I spent ages messing up that ganache before I finally figured out the secret to keeping it perfectly pourable but still thick enough to hug the sides of the cake. Trust me, this method works every single time, and you’re going to wonder where this recipe has been all your life!

Gathering Your Ingredients for the Chocolate Cake With Chocolate Ganache And Raspberries Recipe

Okay, let’s talk supplies! You know I trust you, so I’m going to give you the list exactly as I use it. Getting the ingredients right means your cake will be perfect before you even start mixing. It’s all about precision here, and I want you to succeed!

For the Rich Chocolate Cake Layers

For the cake itself, you’ll need the basics, but pay attention to the liquids. You’ll need 1 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder (use the good stuff!), 1 1/2 teaspoons of baking soda, 1 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 2 cups of sugar. Then for the wet components, grab 2 large eggs, 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 teaspoons of vanilla extract, and this is key—1 cup of hot water or coffee. It seems weird, but that hit of heat makes the cocoa bloom!

For the Smooth Chocolate Ganache

The ganache really makes this dessert sing. You absolutely need 8 ounces of bittersweet chocolate, chopped—don’t skip chopping it, it melts better! Then you need 1 cup of heavy cream and just 2 tablespoons of unsalted butter for that final shine. The better quality of bittersweet chocolate you use, the silkier your finish will be. I’ve tried lighter ones before, but they just don’t deliver that deep, rich flavor we’re after.

For the Raspberry Topping and Assembly

This part is simple but crucial for that beautiful color contrast! You only need 2 cups of fresh raspberries for the top. Make sure they are dry when you go to place them on the cake. If you happen to have any leftover syrup, you can use a tiny brush of that on the layers to keep them extra moist—you can even whip up some simple syrup if you want to get fancy—though I rarely need to bother with this recipe.

Step-by-Step Instructions for the Chocolate Cake With Chocolate Ganache And Raspberries Recipe

Alright, now for the fun part! Don’t let the two parts—the cake and the ganache—intimidate you. We’re tackling this in three easy stages. The baking part is super quick, which is one reason I love this recipe so much. Just make sure you have your pans ready to go!

Baking the Perfect Chocolate Cake Layers

First things first, crank that oven up to 350°F (175°C) and go ahead and grease and flour two 9-inch cake pans. Don’t skip that flour step, that chocolate loves to stick! In a big bowl, whisk all your dry stuff together: flour, cocoa, baking soda, baking powder, salt, and the sugar. Now, using your mixer, beat in the eggs, buttermilk, oil, and vanilla into the dry mixture for a good two minutes until it’s smooth-ish. Here comes the secret weapon that makes this cake so dark and moist: carefully stir in that cup of hot water or coffee until *everything* is combined. Yep, the batter will be super thin—almost like soup! That’s exactly what you want. Don’t panic! Pour it evenly into your prepared pans and bake for about 30 to 35 minutes. You’ll know they are done when a wooden pick comes out clean. Let those beauties cool in the pans for 10 minutes before you flip them onto a wire rack to completely chill out.

Preparing the Silky Chocolate Ganache

While the cakes are cooling, we make the magic frosting. Take your chopped bittersweet chocolate and pop it into a heatproof bowl. Heat up your heavy cream in a small pot until you see those little bubbles just starting around the edges—we don’t want a rolling boil. Pour that hot cream right over the chocolate. Now, this is crucial: walk away! Let it sit untouched for a full 5 minutes. This gives the heat time to melt the chocolate. Then, whisk gently until it’s smooth as silk, and whisk in that little knob of butter for extra gloss. You need to let this ganache sit and thicken up for about 30 minutes, stirring every now and then. If you try to use it now, it’ll run right off the cake like water!

Assembling Your Chocolate Cake With Chocolate Ganache And Raspberries Recipe

Once those cake layers are totally cool—and I mean *totally* cool, or the ganache melts—it’s assembly time. Put one layer on your serving plate. Take about a third of that slightly thickened ganache and spread it evenly across the top for your filling. Carefully place the second layer on top. Now, use the rest of the ganache—it should be thick enough to slowly pour over the top center. Tip it gently so it oozes dramatically down the sides. While the ganache is still soft and sticky, quickly arrange those beautiful fresh raspberries all over the top. If you wait too long, they won’t stick! If you happen to have a nice homemade syrup, maybe something you whipped up using like this, you can brush a tiny bit onto the layers before you fill them for unbelievable moisture.

Tips for Success with This Chocolate Cake With Chocolate Ganache And Raspberries Recipe

You’ve made the cake, but these little tricks are what take it from great to absolutely show-stopping. Seriously, these small details make the biggest difference, especially when dealing with intense chocolate like this!

Deepening the Chocolate Flavor

When you’re mixing up that batter, I cannot stress this enough: use hot coffee instead of the hot water if you can. It sounds strange, but coffee doesn’t make the cake taste like a cappuccino, I promise! What it does is truly wake up the cocoa powder. It deepens that chocolate flavor so intensely that people will ask you what fancy European cocoa you used. It’s the easiest flavor hack there is for any chocolate recipe.

Achieving the Ideal Ganache Consistency

The timing on the ganache is everything. If you want that gorgeous, full covering drape where it just pools beautifully over the edges, let it cool and thicken until it’s spreadable, like thick peanut butter. But if you want a thinner drizzle for a more rustic look, use it sooner, maybe after only 15 minutes of cooling. If you accidentally let it get too stiff, don’t panic! Just warm up a splash of cream—maybe a tiny bit of hot liquid—and whisk it back in until it loosens up just right. It’s totally fixable!

Ingredient Substitutions for the Chocolate Cake With Chocolate Ganache And Raspberries Recipe

I always encourage people to make this recipe their own, but a few swaps work better than others. If you find bittersweet chocolate is just too intense for your crowd, go ahead and use semi-sweet chocolate for your ganache instead. It will give you a sweeter finish, which is lovely with the tart raspberries.

Now, what if you don’t keep buttermilk stocked? Don’t sweat it! You can make a quick substitute right now. Just take 1 tablespoon of white vinegar or lemon juice and stir it into regular milk—let it sit for about 5 minutes until it curdles slightly. That perfectly mimics buttermilk for the cake! It’s handy to know these little tricks, especially if you’re trying to grab ingredients for cocktails to go with your dessert later.

Storage and Reheating Instructions for Your Chocolate Cake

Because we have that beautiful, rich ganache and fresh raspberries on top, this cake definitely needs a little fridge time for storage. I usually keep leftovers tightly covered in the refrigerator. That ganache firms up beautifully when it’s chilled, which makes slicing much cleaner too!

But, and this is important, you never want to serve this cold chocolate cake straight from the fridge! It tastes so much better when it’s had a chance to warm up a bit. Just let a slice sit on the counter for about 30 minutes before you dig in. That brings the cake back to its perfect, soft texture and lets the chocolate flavor really shine through.

Serving Suggestions for This Chocolate Cake With Chocolate Ganache And Raspberries Recipe

This cake is seriously rich, so when it comes to serving, I love balancing that deep chocolate with something light or bubbly. A small dollop of unsweetened whipped cream is perfect; it cuts through the sweetness of the ganache beautifully. It doesn’t need much else, honestly, because the raspberries do all the brightening work!

If you’re serving this after dinner, I always suggest a coffee-based drink—or maybe something fun like one of those deep, chocolatey cocktails if the adults are hanging out! You can find some amazing ideas for chocolate cocktails if you want to keep the theme going. Otherwise, a sparkling water with a lemon twist keeps things feeling fresh alongside this decadent, fruity layer cake.

Frequently Asked Questions About the Chocolate Cake With Chocolate Ganache And Raspberries Recipe

Sometimes you just have lingering questions once you hit that baking stage, and that’s totally normal! I’ve gathered a few things readers asked me about perfecting this rich chocolate cake.

Can I use fresh berries other than raspberries?

Oh, absolutely! Raspberries are my favorite because they provide that necessary tartness to cut the richness of the cocoa, but feel free to swap them out. Big, ripe strawberries sliced thinly or even some shiny, perfect blackberries work wonderfully. Just remember to pat them dry before placing them on the ganache, or you’ll end up with a soggy top!

Why is my chocolate cake batter so thin?

If you looked into the pan and thought, “Oops, I botched this batch,” take a deep breath! This is the magic of this recipe talking. The batter is supposed to be very thin because that hot liquid (especially if you used coffee) is what fully activates the cocoa powder and baking soda. It bakes up into that incredible, moist layer cake texture, not a dense, heavy one. Trust me, don’t try to thicken it up!

How far in advance can I make this layer cake?

For the best results, I always recommend assembling this cake the day you plan to serve it, mostly because of those gorgeous fresh raspberries. If you need to prep ahead, you can bake the layers completely 1-2 days in advance, wrap them tightly, and store them at room temperature. You definitely want to make the ganache the day before serving so it has time to set perfectly. If you want a bigger dessert, check out my full list of favorite recipes for more ideas!

Estimated Nutritional Data for One Slice of Chocolate Cake With Chocolate Ganache And Raspberries Recipe

Now, I’m definitely not a certified nutritionist, so please take this part with a huge grain of salt! This is a rich, wonderful chocolate layer cake topped with ganache, so it’s certainly a treat, not an everyday snack. I just jotted down the estimates based on what I know about the ingredients here, so consider this a rough guide for what you’re diving into!

Based on 12 servings, here’s a look at what’s packed into one glorious slice of this Chocolate Cake With Chocolate Ganache And Raspberries Recipe:

• Calories: About 450 calories. That’s a decent chunk of decadent joy right there!
• Fat: Expect roughly 28g of fat. Remember, a lot of that is coming from the heavy cream and butter in that amazing ganache.
• Carbohydrates: Around 50g of carbs, mainly from the sugar and the flour in the cake base.
• Protein: You’ll get about 5g of protein per slice.

It’s important to remember that using higher-quality bittersweet chocolate or even swapping oil for applesauce (though I haven’t tried that swap here!) could change these numbers slightly. But honestly, when it tastes this good, I try not to look too closely at the labels!

Share Your Chocolate Cake With Chocolate Ganache And Raspberries Recipe Experience

And that’s it! You’ve conquered the Chocolate Cake With Chocolate Ganache And Raspberries Recipe! Doesn’t that rich, dark chocolate smell amazing filling your kitchen right now? I really hope you love the combination of the tender cake and that beautiful, bright fruit.

Now the best part is hearing from you! Did you use coffee or just hot water? Did you manage to get that ganache to drip just perfectly down the sides? I want to know everything! Please take a moment and leave a rating for the recipe right here on the page—it helps other bakers see that this is a winner!

If you snapped a photo of your finished masterpiece, please tag me on social media! I absolutely adore seeing your stunning creations. It means the world to me that something I baked in my kitchen is showing up on your family’s dessert table. If you run into any snags or have questions, don’t hesitate to drop a comment below or even hop over to my contact page. Happy baking, everyone!

Print