Description
Chocolate cake topped with rich ganache and fresh raspberries. Indulge in this decadent dessert today!
Ingredients
Scale
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
Instructions
- 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.
Notes
- Stress the importance of proper ingredient measurements and preparation to ensure the best results.
- Highlight the step-by-step process, making it clear and easy to follow for all skill levels.
- Emphasize any key techniques or tips for success, such as properly greasing and flouring cake pans or gently folding ingredients together for a light and fluffy cake batter.
- Encourage preparation ahead of time, such as preheating the oven and assembling all ingredients and equipment, to streamline the cooking process.
- Suggest any potential substitutions or variations to accommodate dietary restrictions or personal preferences, providing flexibility for the reader to adapt the recipe to their n
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 350 per serving
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Chocolate cake with chocolate ganache and raspberries
