Chocolate Raspberry Cake Recipe with Rich Layers and Fresh Fruit Flavor

Why You’ll Love This Raspberry Chocolate Ganache Cake

This raspberry chocolate ganache cake is easy to whip up in your own kitchen, making it a go-to choice for anyone new to baking or with a packed schedule. It brings together fresh raspberries and smooth chocolate in a way that feels special yet simple, creating layers of delight that burst with flavor in every slice. Plus, its adaptability means you can tweak it for different tastes or dietary needs without losing that irresistible charm.

One reason you’ll adore this cake is its simplicity it’s straightforward for beginners, with clear steps that lead to a perfect result every time. The fresh raspberries add a boost of goodness, packing in antioxidants and vitamins that make this treat not just tasty but also a bit nourishing. Whether you’re baking for a quick family dessert or a gathering, this cake’s unique blend of rich chocolate and tart fruit makes it stand out and keeps everyone coming back for more.

• It’s quick to prepare, fitting into busy days with minimal fuss.
• The fruit’s natural benefits make it a smarter sweet option.
• You can easily adjust it for vegan or gluten-free diets to suit various preferences.

The standout taste combines decadent chocolate with the bright pop of raspberries, offering a fresh twist on classic cakes that excites your palate. This recipe encourages home cooks to experiment and enjoy, turning ordinary moments into something memorable around the table.

Essential Ingredients for Raspberry Chocolate Ganache Cake

To create this delicious raspberry chocolate ganache cake, you’ll need a mix of fresh and basic pantry items that come together beautifully. Each part of the recipe uses specific ingredients to ensure the cake turns out moist, flavorful, and full of that perfect raspberry-chocolate balance. Let’s break it down into clear categories for easy shopping and prep.

Raspberry Filling Ingredients

• 1 cup water
• 2 tablespoons cornstarch
• 2 cups fresh or frozen raspberries (not thawed)
• ¾ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract

Cake Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened natural cocoa powder
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional)
• ¾ cup vegetable oil or melted coconut oil
• 3 large eggs at room temperature
• 1 cup full-fat sour cream at room temperature
• ¾ cup buttermilk at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup hot water or black coffee
• ¾ cup mini semi-sweet chocolate chips tossed in flour

Chocolate Buttercream Frosting Ingredients

• 1 cup unsalted butter
• 3 ½ cups confectioners’ sugar
• ¾ cup unsweetened natural or dutch-process cocoa powder
• 3-4 tablespoons heavy cream or milk
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache Ingredients

• 8 ounces quality semi-sweet or bittersweet chocolate finely chopped
• ¾ cup heavy cream or heavy whipping cream
• 2 tablespoons raspberry liqueur or additional heavy cream
• Fresh raspberries and fresh mint for garnish (optional)

Remember, you can swap yogurt for sour cream if you want a lighter touch, or use frozen raspberries any time of year. Coating those chocolate chips in flour helps them stay put in the batter, and a bit of lemon juice keeps the filling from being too sweet.

How to Prepare the Perfect Raspberry Chocolate Ganache Cake: Step-by-Step Guide

Start by preheating your oven to 350°F (177°C) and getting three 9-inch round cake pans ready with grease and lining. This step sets you up for success, especially if you’re making vegan or gluten-free versions just use a plant-based spray and gluten-free flour. For more ideas on chocolate cakes, check out our triple chocolate cake recipe on the blog.

In a large bowl, mix the dry ingredients like flour, cocoa powder, baking soda, baking powder, salt, and espresso powder if you’re using it. This helps everything blend evenly for a great texture. In another bowl, whisk together the wet items: oil, eggs, sour cream, buttermilk, and vanilla extract until they’re nice and smooth.

Combine the wet and dry mixtures gradually, stirring to get a smooth batter, then add the hot water or coffee to bring out that deep chocolate flavor. Gently fold in the floured chocolate chips to keep them from sinking. Divide the batter evenly into your pans and bake for 24-26 minutes, checking with a toothpick to make sure it comes out clean.

While the cake cools, make the raspberry filling by dissolving cornstarch in water and cooking it with raspberries, sugar, and lemon juice until it boils, then stir in vanilla and chill. For the buttercream, beat the butter until creamy and add sugar, cocoa, cream, salt, and vanilla until smooth. Health benefits of raspberries make this filling even more appealing.

Finish by spreading ganache over the cake and garnishing with fresh raspberries. The whole process takes about 1 hour 30 minutes of prep, 25 minutes to cook, and up to 6 hours total including cooling.

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Dietary Substitutions to Customize Your Raspberry Chocolate Ganache Cake

Protein and Main Component Alternatives

For vegan options, swap eggs with flaxseed or chia seed eggs to keep things binding nicely, and use plant-based milk like almond or soy instead of dairy. Stick with cocoa powder and vegan chocolate to maintain that dairy-free status.

Vegetable, Sauce, and Seasoning Modifications

Try coconut oil or applesauce in place of vegetable oil for a different texture, and use maple syrup instead of sugar for a natural twist. Add spices like cinnamon for extra flavor, or switch raspberries with strawberries to match what’s in season. For more fruit-inspired recipes, explore our chocolate raspberry crumb bars.

These changes let you keep the cake’s heart while making it fit your diet or mood.

Mastering Raspberry Chocolate Ganache Cake: Advanced Tips and Variations

To make your ganache even richer, gently warm the cream and add a pinch of salt for more depth using top-quality chocolate helps too. Chocolate ganache recipes can offer more ideas. For fun twists, mix in espresso or orange zest, or add nuts between layers for crunch.

• Use fresh raspberry clusters for a pretty garnish.
• Prepare layers ahead and chill them to save time.
• Swap buttercream for a lighter mousse if you like.

Baking with a conventional oven ensures even results, and the cake freezes well for up to 3 months.

How to Store Raspberry Chocolate Ganache Cake: Best Practices

Keep your cake fresh by storing it in an airtight container in the fridge for 3-4 days, which helps the ganache stay smooth. For longer hold, wrap it tightly and freeze for up to 2 months, then thaw slowly in the fridge. Serve it chilled or at room temp for the best taste, and portion it out for easy meal prep.

FAQs: Frequently Asked Questions About Raspberry Chocolate Ganache Cake

Raspberry Chocolate Ganache Cake

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• Author: Brandi Oshea
• Total Time: 6 hours
• Yield: 12–14 servings 1x

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Description

🍫 Indulge in the perfect marriage of rich chocolate and fresh raspberry flavors with this show-stopping layer cake that’s perfect for special occasions
🎂 Impress your guests with professional-looking layers featuring silky buttercream, tangy raspberry filling, and glossy ganache that create an unforgettable dessert experience

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Ingredients

Scale 1x2x3x

1 cup water

2 tablespoons cornstarch

2 cups fresh or frozen raspberries (not thawed)

¾ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¾ cup unsweetened natural cocoa powder

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon espresso powder (optional)

¾ cup vegetable oil or melted coconut oil

3 large eggs at room temperature

1 cup full-fat sour cream at room temperature

¾ cup buttermilk at room temperature

1 tablespoon pure vanilla extract

1 cup hot water or black coffee

¾ cup mini semi-sweet chocolate chips tossed in flour

1 cup unsalted butter

3 ½ cups confectioners’ sugar

¾ cup unsweetened natural or dutch-process cocoa powder

3–4 tablespoons heavy cream or milk

¼ teaspoon salt

2 teaspoons pure vanilla extract

8 ounces quality semi-sweet or bittersweet chocolate finely chopped

¾ cup heavy cream or heavy whipping cream

2 tablespoons raspberry liqueur or additional heavy cream

Fresh raspberries and fresh mint for garnish (optional)

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Instructions

1-Start by preheating your oven to 350°F (177°C) and getting three 9-inch round cake pans ready with grease and lining. This step sets you up for success, especially if you’re making vegan or gluten-free versions just use a plant-based spray and gluten-free flour. For more ideas on chocolate cakes, check out our triple chocolate cake recipe on the blog.

2-In a large bowl, mix the dry ingredients like flour, cocoa powder, baking soda, baking powder, salt, and espresso powder if you’re using it. This helps everything blend evenly for a great texture. In another bowl, whisk together the wet items: oil, eggs, sour cream, buttermilk, and vanilla extract until they’re nice and smooth.

3-Combine the wet and dry mixtures gradually, stirring to get a smooth batter, then add the hot water or coffee to bring out that deep chocolate flavor. Gently fold in the floured chocolate chips to keep them from sinking. Divide the batter evenly into your pans and bake for 24-26 minutes, checking with a toothpick to make sure it comes out clean.

4-While the cake cools, make the raspberry filling by dissolving cornstarch in water and cooking it with raspberries, sugar, and lemon juice until it boils, then stir in vanilla and chill. For the buttercream, beat the butter until creamy and add sugar, cocoa, cream, salt, and vanilla until smooth. Health benefits of raspberries make this filling even more appealing.

5-Assembly: Layer cakes with buttercream and filling, add crumb coat, and chill

6-Ganache: Heat cream and liqueur, pour over chocolate, and stir until smooth

7-Finish by spreading ganache over the cake and garnishing with fresh raspberries. The whole process takes about 1 hour 30 minutes of prep, 25 minutes to cook, and up to 6 hours total including cooling.

Notes

🍓 Use frozen raspberries year-round for consistent filling texture and flavor availability
🎯 Coat chocolate chips in flour before folding into batter to prevent them from sinking to the bottom during baking
❄️ Ensure all cake layers are completely cooled before assembly to prevent melting and sliding of fillings and frosting

• Prep Time: 1 hour 30 minutes
• Chilling time: 4 hours
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 45g
• Sodium: 320mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 85mg

Keywords: Chocolate Raspberry Cake, Layer Cake, Dessert Recipe, Chocolate Ganache