Chocolate Ganache Layer Cake with Raspberry

Chocolate Ganache Layer Cake with Raspberry 2

Have you ever seen four layers of ultimate chocolate magic?

{you can wipe the drool from your face now…}

I think thats what this cake is… Four layers of the most decadent moist, chocolate cake that is layered with a raspberry filling and then topped with a pourable Chocolate Ganache frosting that coats the entire cake.

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YES… I just went there!  and I haven’t even had my coffee for the morning…


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I think every baker needs a chocolate cake recipe in their repertoire or arsenal, because some days just call for something decadent.

Now you may think this cake would be too sweet, it has just the perfect amount of sweetness and tartness form the raspberry filling that just goes so well together.  It does take some time to make because its just a step-by-step process but it is so worth it.

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Plus who really turns down chocolate ganache… I mean I think if need be I could of just eaten that by itself.















Chocolate Ganache Layer Cake with Raspberry 7

Chocolate Ganache Layer Cake with Raspberry 8


You know this week is #Choctoberfest with Imperial Sugar in these parts so I had to come out with the big guns to end the week right.

Make sure to ENTER the giveaway... It ends October 12th… you know you want to win #Choctoberfest Prize Pack Worth Over $350!

Choctoberfest-2015-2 (1)

and…. what does every good food blogger need to complete #chocotoberfest, CHOCOLATE!  I was so kindly sent chocolate from Divine Chocolate.  Now there is a reason why their name is Divine Chocolate and that is because when added to this recipe… It makes such a difference.

Divine Chocolate

If you have a chance visit their site… I may have not sent a little too long oohing and ahhing over some of their chocolates… Ooopppsss 🙂


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If you make any of our recipes, share them on instagram or twitter be sure to tag me @thatssoyummy and use the hashtag #thatssoyummy! I love seeing your photos!


Chocolate Ganache Layer Cake with Raspberry

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour, 10 minutes

Yield: serves 12

Ultimate chocolate magic, four layers of moist decadent chocolate cake layered with raspberry filling and chocolate ganache frosting.


    For Cake Layers:
  • 3 ounces fine-quality Divine Chocolate, (semi-sweet works also)
  • 1 1/2 cups hot brewed Coffee
  • 3 cups Imperial Sugar
  • 2 1/2 cups All-Purpose fFour
  • 1 1/2 cups Divine Chocolate Cocoa Powder, (unsweetened, not Dutch process)
  • 2 teaspoons Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1 1/4 teaspoons Salt
  • 3 large Eggs
  • 3/4 cup Vegetable Oil
  • 1 1/2 cups well-shaken Buttermilk
  • 3/4 teaspoon Vanilla Extract
  • For Chocolate Ganache Frosting:
  • 1/2 pound fine-quality Divine Chocolate, (semisweet chocolate)
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Imperial Sugar
  • 1 Tablespoon Light Corn Syrup
  • 2 Tablespoons Butter, unsalted
  • Raspberry Filling:
  • 2 10-ounce bag frozen Raspberries, thawed
  • 1/2 cup [Imperial Sugar]]
  • zest of 1 Lemon
  • 2 Tablespoons Cornstarch
  • Special equipment: two 10- by 2-inch round cake pans


    Make cake layers:
  1. Preheat oven to 300 F and butter pans. Line bottoms with rounds of parchment paper. Butter again and dust both pans with cocoa powder. Tap and swirl around the cocoa to lightly coat the pans.
  2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  3. Into a large bowl sift together Imperial Sugar, flour, Divine Chocolate Cocoa Powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
  4. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
  5. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
  6. Make Ganache Frosting:
  7. Finely chop Divine Chocolate. In a small saucepan bring cream, Imperial Sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
  8. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.
  9. Make Raspberry Filling:
  10. Puree the raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Stir in lemon zest at the end.
  11. Let it cool complete before spreading it thinly over three layers.
  12. Assemble Time:
  13. With a long serrated knife, slice eat cake into two layers. Lay the bottom layer on cake stand. Take 1/3 the raspberry filling and spread it over the layer. Stay about 1/2 inch away from the edge. Lay the next layer on top. Spread another 1/3 of the raspberry filling. Place the third layer on cake and the last of the raspberry filling. Put the final layer on the top of the cake. Gently make sure that all the layers line up.
  14. Pour some of the ganache in the middle of the top layer and with an offset spatula start smoothing out the frosting - gently pushing it toward the edge. Add more until you have worked the ganache down over the sides of the cake.
  15. Decorate with fresh raspberries... Serve and Enjoy!


adapted from Picky Cook


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Disclosure: Imperial Sugar and Divine Chocolate sent me product for this event. I was not paid to write this post and all opinions are my own


Enjoy and see you next time!
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