Print

Chocolate Raspberry Cake with Ganache Drip – Stunning Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, rich chocolate cake layered with tangy raspberry filling and topped with ganache or raspberry buttercream. A perfect showstopper for romantic occasions or elegant gatherings.

Ingredients

Scale

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 2 cups granulated sugar

  • 1½ tsp baking soda

  • 1½ tsp baking powder

  • 1 tsp salt

  • 2 eggs

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot water or coffee

Instructions

  1. Preheat oven to 350°F. Grease and line two 9-inch pans.

  2. Mix dry ingredients. Whisk in eggs, buttermilk, oil, vanilla.

  3. Stir in hot water or coffee. Batter will be thin.

  4. Divide into pans and bake 30–35 minutes. Cool.

  5. Cook raspberries, sugar, lemon juice, and cornstarch until thick. Cool.

  6. Make ganache or buttercream.

  7. Layer cake with raspberry filling. Frost and garnish with berries.

  8. Chill before slicing.

Notes

Use raspberry jam for a shortcut. Swap buttercream for ganache if desired. Store cake covered in fridge for 3 days or freeze for later.

Find it online: https://thefoodaunt.com/chocolate-raspberry-cake-with-ganache-drip-stunning-dessert/