Imagine a dessert so decadent, it makes your taste buds dance with pure excitement - our Raspberry Chocolate Ganache Cake is that magical creation! This isn't just another cake; it's a luxurious symphony of rich, velvety chocolate and vibrant, tangy raspberries that will transport you to a world of pure culinary bliss. Whether you're celebrating a special occasion or simply craving an extraordinary treat, this recipe promises to turn an ordinary moment into an unforgettable gastronomic experience.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: dessert
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are well-coated with butter or cooking spray.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.
- In a separate bowl, whisk together granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be smooth with no visible flour streaks.
- Gently fold in half of the fresh raspberries, reserving the remaining for garnish.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a bowl.
- Let the chocolate and cream sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool and thicken for about 15-20 minutes.
- Once the cake is completely cool, pour the ganache over the cake, allowing it to drip down the sides. Garnish with remaining fresh raspberries.
- Refrigerate the cake for 30 minutes to set the ganache before serving. Slice and enjoy at room temperature.
Tips
- Room Temperature Ingredients: Ensure eggs, buttermilk, and other dairy ingredients are at room temperature for smoother batter and better integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Ganache Consistency: Let the ganache cool slightly before pouring to achieve the perfect drip effect. If it's too hot, it will run too thin; too cool, and it won't spread smoothly.
- Raspberry Placement: Fold raspberries gently into the batter to prevent them from sinking, and save the prettiest ones for garnishing the finished cake.
- Cooling is Key: Allow the cake to cool completely before applying ganache to prevent melting and ensure a beautiful, glossy finish.
- Storage Tip: This cake keeps best refrigerated and can be enjoyed for 3-4 days when stored in an airtight container.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 65mg
