A decadent chocolate cake layered with rich raspberry compote and silky ganache, creating the perfect balance of tart and sweet. A true showstopper for any occasion, this cake is irresistibly moist, flavorful, and elegant.

Why You’ll Love This Recipe

Rich & Indulgent – The perfect blend of deep chocolate and tart raspberry.
Moist & Fluffy – A delicate crumb thanks to the combination of buttermilk and boiling water.
Beautiful Presentation – A glossy ganache finish with fresh raspberries makes it stunning.
Perfect for Special Occasions – Ideal for birthdays, anniversaries, or holiday celebrations.
Balanced Sweetness – The tartness of raspberries complements the chocolate beautifully.

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Raspberry Compote:

2 cups raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
Juice of 1 lemon

For the Chocolate Ganache:

8 ounces semisweet chocolate, chopped
1 cup heavy cream

For Garnish:

Fresh raspberries
Shaved chocolate pieces

Directions

Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until combined.
Stir in boiling water carefully—the batter will be thin, which ensures a moist cake.
Divide batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Compote:

In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
Cook, stirring occasionally, until the mixture thickens.
Remove from heat and let it cool completely.

Make the Chocolate Ganache:

Heat heavy cream in a saucepan over medium heat until it begins to simmer.
Pour it over chopped chocolate in a bowl and let it sit for 1-2 minutes.
Stir until smooth and glossy.

Assemble the Cake:

Place one layer of chocolate cake on a serving platter.
Spread a generous layer of raspberry compote over the cake.
Add the second cake layer and repeat with more compote.
Pour the chocolate ganache over the top, letting it drip down the sides.
Garnish with fresh raspberries and chocolate shavings.

Servings and Timing

Prep Time: 45 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories per serving: 480 kcal

Variations

White Chocolate Twist – Swap dark chocolate ganache for white chocolate for a different flavor.
Nutty Addition – Add chopped toasted almonds or hazelnuts between the layers for crunch.
Gluten-Free Version – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Extra Raspberry Flavor – Add raspberry extract to the compote for a more intense taste.
Coffee-Infused – Replace boiling water with hot brewed coffee for a deeper chocolate flavor.

Storage and Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Let the cake come to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Just cook them a little longer to reduce excess liquid.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Do I have to use espresso powder?

No, but it enhances the chocolate flavor without making it taste like coffee.

Can I make this cake in advance?

Yes! Bake the cake layers up to two days ahead and store them wrapped at room temperature.

How do I get a smooth ganache drip?

Let the ganache cool slightly before pouring so it doesn’t run too quickly.

Can I use a different fruit for the compote?

Absolutely! Strawberries, cherries, or blackberries work well.

How do I make the cake extra moist?

Do not overbake, and make sure to use boiling water in the batter.

What’s the best way to frost the cake neatly?

Chill the cake layers before assembling to reduce crumbs in the ganache.

Can I use milk chocolate instead of semisweet?

Yes, but the ganache will be sweeter, so adjust the sugar in the compote if needed.

How do I make this into cupcakes?

Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes.

Conclusion

This Raspberry Chocolate Ganache Cake is the ultimate indulgence, featuring a moist chocolate cake, vibrant raspberry compote, and rich ganache. Whether you’re celebrating a special occasion or just craving something decadent, this cake is sure to impress. Enjoy every luxurious bite!

Raspberry Chocolate Ganache Cake

Author: Chef Clara
Total Time: 40 minutes
Yield: 10 clusters 1x
Diet: Vegetarian

Print Recipe

Description

A decadent chocolate cake layered with rich raspberry compote and silky ganache, creating the perfect balance of tart and sweet. A true showstopper for any occasion!

Ingredients

Scale

1 cup pecans, chopped
1/2 cup dried cranberries
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper and set aside.
In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir continuously until the mixture comes to a gentle boil.
Let the mixture boil for about 2-3 minutes, stirring frequently, until it thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Fold in the chopped pecans and dried cranberries, ensuring they are fully coated with the caramel mixture.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let the clusters cool at room temperature for about 30 minutes or until they are set.
Enjoy immediately or store in an airtight container for up to one week.

Notes

Use toasted pecans for an extra depth of flavor.
For a firmer texture, refrigerate the clusters for 15 minutes after cooling.
Substitute maple syrup for vanilla extract for a richer taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No Bake
Cuisine: American