Can I make this Raspberry Chocolate Ganache Cake without eggs?

Yes, you can make an eggless version of this cake. A common substitute is using 4 tablespoons of unsweetened applesauce per egg, which helps maintain moisture and binding. While not tested in all recipes, this swap has worked well for many bakers. Keep in mind that texture might be slightly different, but the flavor remains delicious.

How do I adjust the recipe if I only have 8-inch cake pans?

Using three 8-inch pans instead of the recommended pan size works fine. The layers will be slightly thicker, so you may need to bake the cake for an extra 1 to 2 minutes. It’s best to check doneness by inserting a toothpick into the center of each layer; when it comes out clean or with just a few crumbs, the cake is ready.

Can I use raspberry jam instead of making a fresh raspberry filling?

Raspberry jam can be used as a convenient substitute for fresh raspberry filling. It adds a sweet and fruity layer, though the texture will be smoother and less dense than fresh filling. If using jam, try to choose one with a natural, not overly sweet flavor to balance the chocolate ganache well.

How far in advance can I assemble and store the cake?

You can assemble the Raspberry Chocolate Ganache Cake up to one day ahead and store it covered in the refrigerator. Before serving, allow it to sit at room temperature for about 1 to 2 hours so the ganache and buttercream soften for the best taste and texture.

What should I do if my ganache doesn’t set properly without raspberry liqueur?

If you omit raspberry liqueur from the ganache, replace it with an equal amount of heavy cream for a smooth, rich chocolate ganache. Make sure the cream is warmed before mixing with the chocolate. If the ganache is too runny, refrigerate it for 10-15 minutes to thicken before spreading.

Raspberry Chocolate Ganache Cake Recipe With Fresh Fruit Flavor

Name: Raspberry Chocolate Ganache Cake
Prep time: 5 h 30 min
Cook time: 25 min
Total time: 6 h
Cuisine: American
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; 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)

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

Ingredients

Scale

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)

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