Raspberry Chocolate Ganache Cake

Raspberry Chocolate Ganache Cake
A stunning cake with rich chocolate layers, fresh raspberries, and smooth ganache. Perfect for special occasions!

Ingredients:
1. Chocolate Cake Layers
– 2 cups flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup milk
– ½ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup hot water (or hot coffee for a richer flavor)

2. Raspberry Layer
– 2 cups fresh or frozen raspberries
– ⅓ cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 1 tablespoon water

3. Chocolate Ganache
– 300 g dark chocolate
– 1 cup (240 ml) heavy cream
– 2 tablespoons butter

4. For the Filling and Topping
– 1–1.5 cups whipped cream (or chocolate whipped cream)
– Fresh raspberries
– Extra ganache for drizzling

Directions:
1. Prepare the Chocolate Cake
1. Preheat your oven to 350°F (175°C).
2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
4. In another bowl, whisk together the milk, oil, eggs, and vanilla.
5. Add the wet ingredients to the dry mixture and stir well.
6. Finally, mix in the hot water (the batter will be thin, which is okay).
7. Divide the batter evenly between the two pans.
8. Bake for 28–32 minutes.
9. Let the cakes cool completely.

2. Prepare the Raspberry Layer
1. In a saucepan, combine the raspberries, sugar, and lemon juice.
2. Bring the mixture to a boil over medium heat.
3. Add the cornstarch mixture and cook until it thickens.
4. Set aside to cool.

3. Make the Chocolate Ganache
1. Heat the cream in a saucepan (do not let it boil).
2. Pour the hot cream over the chopped chocolate.
3. Wait for 2 minutes, then stir until the chocolate is melted.
4. Add the butter and stir until smooth.
5. Chill the ganache for 10–15 minutes before using.

4. Assemble the Cake
1. Carefully slice the cooled cake layers (you can cut each cake into 2 layers if you want).
2. Spread a thin layer of ganache on the first layer, then add raspberry sauce and whipped cream.
3. Repeat with the other layers.
4. Cover the outside of the cake with ganache.
5. Thin the remaining ganache slightly and drizzle it over the top.
6. Top with fresh raspberries.

Ready!
Enjoy the silky ganache, soft chocolate cake, and fresh raspberries… it’s truly pastry shop quality!

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 8 servings