Name: Chocolate cake with chocolate ganache and raspberries recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Dessert
Ingredients: 1 and 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, at room temperature; 1 cup buttermilk, at room temperature; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot water; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; Fresh raspberries

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Introduction

Chocolate cake topped with rich chocolate ganache and fresh raspberries. Perfect for any special occasion or simply to satisfy your sweet cravings, this luscious dessert will leave you craving for more.

Ingredients

For the Chocolate Cake:

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semisweet chocolate, chopped

For Serving:

Fresh raspberries

Directions

Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth. Stir in hot water until combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
Assemble the Cake: Place one cooled cake layer on a serving plate. Pour half of the chocolate ganache over the top and spread it evenly. Place the second cake layer on top and pour the remaining ganache over it. Let the ganache drip down the sides of the cake. Decorate the top with fresh raspberries.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 55 minutes (plus cooling time)
Calories: 350 per serving
Yield: 12 servings
Diet: Vegetarian
Method: Baking
Cuisine: Dessert
Category: Cake
Serving Size: 1 slice
Sugar: 25g
Sodium: 300mg
Fat: 20g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg

Serving and Storage Tips

Serve slices of the chocolate cake with chocolate ganache and raspberries at room temperature for the best taste and texture.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Health Benefits

Antioxidants: Dark chocolate contains antioxidants that help reduce inflammation and protect against heart disease.
Mood Booster: Chocolate can stimulate the release of endorphins, which can improve mood and reduce stress.
Heart Health: Raspberries are rich in fiber and antioxidants, which are beneficial for heart health and may reduce the risk of cardiovascular disease.
Iron Source: Cocoa powder used in the cake is a good source of iron, essential for the production of red blood cells.
Bone Health: Buttermilk used in the cake batter is a good source of calcium, important for maintaining strong and healthy bones.

Resources

Conclusion

This chocolate cake with chocolate ganache and raspberries is a show-stopping dessert that will impress your guests and satisfy your sweet tooth. With its rich chocolate flavor, creamy ganache, and bursts of freshness from the raspberries, it’s a true indulgence for any occasion.

FAQs

Can I use milk instead of buttermilk in the cake batter? Yes, you can use an equal amount of regular milk, but the texture and flavor of the cake may vary slightly.
Can I make the cake layers in advance and freeze them? Yes, you can wrap the cooled cake layers tightly in plastic wrap and aluminum foil, then freeze them for up to 3 months. Thaw in the refrigerator before assembling the cake.
Can I use frozen raspberries instead of fresh ones? Yes, you can use frozen raspberries, but thaw and drain them well before using to prevent excess moisture on the cake.
Can I make the ganache ahead of time? Absolutely! You can make the ganache up to 2 days in advance and store it in the refrigerator. Reheat gently in the microwave or on the stove before using.
Can I omit the raspberries if I don’t like them? Of course! The chocolate cake and ganache are delicious on their own, or you can substitute raspberries with other fruits like strawberries or cherries.