Chocolate Raspberry Ganache (Layer Cake Recipe)
This two-layer 20 cm chocolate cake pairs tender cocoa layers with a firm, spreadable dark-chocolate ganache and a measured amount of seedless raspberry preserves. Bake the layers at 175°C / 350°F, cool them fully, then fill and coat the cake. Gentle heating and a 2:1 chocolate-to-cream ratio help the ganache set for clean slices.
Making a layer cake at home can cost less than buying one, especially when you already have basic baking supplies. The trick is choosing a recipe with clear steps and ingredients you can find easily. This version uses cocoa, coffee or water, and raspberry preserves to build flavor without needing special equipment or fresh berries in the filling.
I focus on two details that make this cake easier to manage: checking the layers for doneness instead of trusting the clock, and cooling the ganache until it spreads without running. The steps below also explain how to adjust the ganache if it firms up too much or stays too soft.
Recipe at a glance
This recipe makes one two-layer, 20 cm (8 in) chocolate cake with ganache between the layers and over the top and sides. The ganache uses dark chocolate, cream, and a modest amount of seedless raspberry preserves. Allow time for the cake to cool before you assemble it.
| Part | Ingredients or setting | Purpose |
|---|---|---|
| Cake | Two 20 cm layers | Creates the base for filling and coating |
| Oven | 175°C / 350°F, fully preheated | Bakes the layers evenly |
| Ganache | 400 g chocolate to 200 g cream | Sets firm enough to spread |
| Raspberry | 40–60 g seedless preserves | Adds fruit flavor without excess liquid |
| Doneness | Few moist crumbs on tester, or about 96–99°C / 205–210°F at center | Helps avoid underbaking or drying out |
Ingredients and equipment
Gather and measure the ingredients before you start. Use cake pans rated for a 175°C / 350°F oven, plus a nonreactive saucepan or bowl for the ganache. Nonreactive means the material is less likely to react with acidic foods such as raspberries.
Ingredients for the cake
- 220 g plain flour
- 60 g unsweetened cocoa
- 300 g sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 240 g buttermilk
- 120 g neutral oil
- 2 teaspoons vanilla
- 180 g hot coffee or hot water
Coffee brings out the cocoa flavor, while hot water also works. Neither needs to be boiling when you add it to the batter. Measure the ingredients before mixing so the batter can go into the pans soon after you combine the wet and dry mixtures.
Ingredients for the ganache
- 400 g finely chopped dark chocolate, about 60–70% cacao
- 200 g heavy cream
- 40–60 g seedless raspberry preserves
- A pinch of salt
The 2:1 chocolate-to-cream ratio is by weight, not volume. It helps the ganache become firm and spreadable as it cools. Choose seedless preserves rather than adding a large amount of watery raspberry purée, which can make the ganache loose or oily.
Pans and tools
Use two aluminum or aluminized-steel cake pans for even baking. Grease the pans, line their bases with parchment, then lightly grease the parchment. Check that both pans are rated for the oven temperature.
For ganache, choose stainless steel, glass, or enamel. Avoid bare aluminum or unlined copper for the raspberry mixture, as acidic ingredients may react with those materials. If you heat cream on an induction hob, the saucepan must be induction-compatible; the cake pans do not need to be.
Bake the chocolate layers
The cake batter comes together in one bowl for the dry ingredients and one for the wet ingredients. Mixing the hot coffee or water in last helps bring the batter together. The batter will be thin, so divide it carefully between the prepared pans.
- Set a rack in the center of the oven. Preheat fully to 175°C / 350°F.
- Sift the flour, cocoa, baking powder, baking soda, and salt into a large bowl.
- In another bowl, whisk the sugar, eggs, buttermilk, oil, and vanilla until combined.
- Add the wet mixture to the dry ingredients and mix just until combined.
- Carefully stir in the hot coffee or water. Divide the batter evenly between the pans.
- Bake until a tester inserted in the center comes out with a few moist crumbs. If using a thermometer, aim for about 96–99°C / 205–210°F in the center.
Do not use baking time alone to judge doneness. Oven performance and pan details vary. Once baked, cool the layers in their pans for 10 minutes, then turn them out and cool completely on a rack. Warm cake can melt the ganache and make the layers slide.
Make a smooth raspberry ganache
Ganache is a mixture of chocolate and cream that becomes thicker as it cools. For this cake, the higher proportion of chocolate gives it enough body to fill and coat the layers. Gentle heating and stirring help the mixture stay smooth rather than oily or separated.
- Put the finely chopped chocolate in a dry, heatproof bowl. Keep water and steam away from the chocolate.
- Heat the cream in a nonreactive saucepan until it reaches 80–85°C / 176–185°F. It should steam, not boil.
- Pour the warm cream over the chocolate. Leave it for 2 minutes.
- Stir gently from the center, making small circles at first, until the chocolate and cream form a smooth mixture.
- Stir in 40 g of preserves and a pinch of salt. Add more preserves, a little at a time, up to 60 g, if you want a stronger raspberry flavor.
- Let the ganache cool until thick and spreadable, stirring now and then.
Adding preserves gradually matters because their water can soften or destabilize the chocolate-and-cream mixture. If the ganache is very firm, warm it briefly and gently. If it is too soft to hold on a spoon, cool it while stirring.
| What you notice | Likely reason | What to do |
|---|---|---|
| Ganache is loose | It is still warm, or it has more liquid than needed | Cool it while stirring; do not add extra preserves yet |
| Ganache looks oily | The mixture may have overheated or separated | Stir gently; avoid further high heat |
| Ganache is too firm to spread | It has cooled more than needed | Warm it briefly and gently, then stir |
| Raspberry flavor is mild | The lower amount of preserves was used | Add preserves in small amounts, up to 60 g |
Fill and coat the cake
Assemble the cake only after the layers have cooled completely and the ganache has thickened. A level base and an even layer of filling help keep the top layer steady. If the cake domes during baking, trim the raised area with a long serrated knife once the layer is cool.
- Set one cake layer on a serving plate or cake board.
- Spread ganache over the top, leaving a small margin at the edge so it does not squeeze out when you add the second layer.
- Place the second layer on top. Spread ganache over the top and sides.
- If the ganache becomes difficult to spread, warm it briefly. If it starts to run, pause and cool it while stirring.
- Chill the assembled cake until the ganache is set.
For a softer glaze rather than a firm filling, use equal weights of chocolate and cream. That softer ratio is less suited to a thick layer of filling, so keep the 2:1 ratio when you want ganache that can support the upper cake layer.
Serve, store, and clean up
A short chill helps the ganache set and makes the cake easier to slice. For a softer bite, let the cake stand briefly at room temperature before serving. Because this cake contains cream, keep it refrigerated between servings and return leftovers to the refrigerator promptly.
- Refrigerate the cake at or below 4°C / 40°F.
- Limit total time at room temperature to 2 hours, or 1 hour when the temperature is above 32°C / 90°F.
- Cut with a warm, dry knife. Wipe the blade between cuts for neater slices.
- Add fresh raspberries just before serving if you want a garnish.
- Let pans and the saucepan cool before washing. Soak stubborn chocolate residue in warm water, then wash with mild detergent and a nonabrasive sponge.
- Dry metal cookware promptly. Follow the maker’s care instructions for coated pans; do not season stainless steel, enamel, glass, or nonstick bakeware.
Avoid sudden temperature changes with hot cookware. Let pans cool before washing, and check the manufacturer’s instructions for temperature limits and thermal-shock guidance, especially for glass.
Frequently asked questions
Can I use water instead of coffee in the cake?
Yes. Use 180 g of hot water in place of the coffee. Both work in the batter, so choose the option you prefer.
What chocolate works best for the ganache?
Use finely chopped dark chocolate with about 60–70% cacao. Chopping it small helps the warm cream melt it evenly.
Can I use raspberry purée instead of preserves?
Seedless preserves are the more reliable choice here. A large amount of purée can add extra water, which may make the ganache loose or cause it to separate.
Why is my ganache too soft to coat the cake?
It may still be warm, or it may contain too much liquid for a firm coating. Cool it while stirring until it thickens. For this recipe, keep the chocolate-to-cream ratio at 2:1 by weight.
How do I fix ganache that has become too firm?
Warm it briefly and gently, then stir until it is spreadable. Avoid vigorous heating, which can scorch the chocolate or affect the texture.
How can I tell when the cake layers are done?
A tester inserted in the center should come out with a few moist crumbs. A center temperature of about 96–99°C / 205–210°F is another guide; do not rely on time alone.
Can I assemble the cake while the layers are warm?
No. Cool the layers completely first. Warm cake can melt the ganache and cause the top layer to shift.
How should I cut and store the finished cake?
Chill the cake until the ganache sets, then cut it with a warm, dry knife and wipe the blade between slices. Refrigerate leftovers at or below 4°C / 40°F and limit room-temperature holding to the stated food-safety times.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
