Chocolate Ganache Cake with Raspberries

You can never go wrong with a classic slice of chocolate cake. This time, I decided to add on some raspberries to give it a little tart flavor just to enhance the chocolate cake experience. I would recommend using semi-sweet chocolate or even a 70% cacao dark chocolate for the ganache. It does take some time and effort to make this 3 layered cake but in the end, it’s definitely worth it! Your loved ones will sure appreciate it! Unless you don’t want to share and rather have it all to yourself 😉

Yield: 9″ cake


Bottom: Chocolate Cake

  • 2 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup warm/hot coffee (can use espresso powder + water to make 1 cup)
  • 1 cup milk (or almond milk)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla


Middle: Chocolate Buttercream

  • 6 tbsp unsalted butter at room temperature
  • 2 1/3 cup icing sugar
  • 2/3 cup cocoa powder
  • 1/3 cup milk
  • 1/2 tsp vanilla


Top: Chocolate Ganache

  • 1 cup 70% dark chocolate, chopped into small pieces
  • 3/4 cup heavy/whipping cream
  • 2 tbsp unsalted butter
  • 1/2 cup raspberries



Bottom: Chocolate Cake 

  1. Preheat oven to 350F. Prepare a 9″ cake pan by buttering the sides and lining the base with parchment.
  2. Add dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) into a large bowl or bowl of a stand mixer. Use a whisk to combine thoroughly.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined.
  4. Reduce speed while slowly adding in coffee. (Be slow and careful because you don’t want the eggs to cook!)
  5. Once combined, pour batter into prepared pan.
  6. Bake for 1 hr 15 minutes until toothpick inserted in center of cake comes out clean.
  7. Allow to cool for about 20 minutes before removing it from the pan and letting it cool completely on a wire rack.
  8. Using a serrated knife, trim the top (dome) away. (Save the top to binge as a snack ;))
  9. Proceed to make the chocolate buttercream.


Middle: Chocolate Buttercream

  1. With an electric mixer, beat butter in a mixing bowl until creamy. Look for a doubling or tripling in volume before proceeding to step 2.
  2. Add sugar and cocoa powder, mixing well after each addition.
  3. Stir in milk in portions.
  4. Add vanilla.
  5. Spread thinly on cooled cake: top and sides with an off-set spatula.
  6. Let cake cool in fridge.
  7. Proceed to make the chocolate ganache.


Top: Chocolate Ganache

  1. Place chocolate in a medium sized heat proof bowl.
  2. Heat cream and butter and bring just to a boil over medium heat.
  3. Immediately pour cream into chocolate, allowing to stand without stirring for 5 minutes. (Do not touch or stir within that time!)
  4. Stir gently with a spoon to make sure all chocolate has melted and mixed well.
  5. Let it cool for 10 minutes.
  6. Take cake out of fridge.
  7. Pour chocolate ganache on top of chilled cake.
  8. Chill in fridge for 20 minutes.
  9. Add raspberries on top of cake.
  10. Serve and enjoy!

2 thoughts on “Chocolate Ganache Cake with Raspberries

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