Description
A recipe for a rich chocolate layer cake topped with smooth chocolate ganache and fresh raspberries.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
- 8 ounces bittersweet chocolate, chopped (for ganache)
- 1 cup heavy cream (for ganache)
- 2 tablespoons unsalted butter (for ganache)
- 2 cups fresh raspberries (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
- Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
- Whisk the mixture until smooth. Whisk in the butter until fully incorporated. Let the ganache cool and thicken slightly, about 30 minutes, stirring occasionally.
- Once the cakes are cool, place one layer on a serving plate. Spread about one-third of the ganache over the first layer. Top with the second cake layer.
- Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
- Arrange the fresh raspberries on top of the cake before the ganache sets.
Notes
- Using hot coffee instead of hot water deepens the chocolate flavor.
- For a thicker ganache, allow it to cool longer before spreading.
- You can substitute semi-sweet chocolate for bittersweet if you prefer a sweeter cake.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate cake, chocolate ganache, raspberries, layer cake, cocoa, dessert recipe