Decadent Raspberry Chocolate Ganache Cake
Make the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth. Divide evenly between the prepared pans. Bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Raspberry Filling:
In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
Make the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly before use.
Assemble the Cake:
Place one chocolate cake layer on a serving plate. Spread raspberry filling on top, then add the second cake layer. Pour chocolate ganache over the top, letting it drip down the sides. Smooth the ganache over the cake with a spatula, and garnish with fresh raspberries if desired. Chill for at least 30 minutes before serving.
Get ready to indulge in this irresistible Raspberry Chocolate Ganache Cake—perfect for satisfying your homemade dessert cravings! Try this today and bring a little sweetness into your life.
