This Chocolate Ganache Cake with Raspberries is fully inspired by that cake that is featured in the Great British Baking Show intro credits. This is a fluffy, fudgy chocolate cake filled and covered with chocolate ganache. Finish off by placing fresh raspberries all over the top of the cake!

The trick to a good chocolate cake is to use lots of liquids for the ultimate moist cake. We use oil instead of butter plus water, milk and eggs for a really high amount of liquid. This means when you go to pour it into the pan, it should be runny. Just make sure if you’re using a springform pan that it is fully locked together in place to avoid any spillage.

When making this cake, be sure to set aside time for the cake to cool. The frosting will ‘melt’ off the cake if it goes on while the cake is still warm. Speed up the time for the cake to cool by placing in the fridge once the initial heat has gone from the pan (if you can pick it up with bare hands, it’s fine to go in the fridge).

TIPS FOR MAKING A REALLY GREAT CHOCOLATE CAKE

Chocolate cake is a beloved classic that can bring joy to truly any occasion. Here are some tips to elevate your chocolate cake from good to great:

Use Quality Cocoa Powder: Opt for good quality, unsweetened cocoa powder to give your cake a rich and decadent chocolate flavor.
Coffee Enhances Chocolate: A little bit of brewed coffee or espresso powder can intensify the chocolate flavor without making your cake taste like coffee. This recipe adds more than a regular chocolate cake to really bring out some coffee vibes, without overpowering the chocolate flavor.
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature to achieve a smooth batter, which results in a more uniform cake texture.
Liquids: This chocolate cake recipe uses oil in place of butter, which I find leads to a more moist and delicate crumb. The batter may look quite runny, but this is fine!
Sift Dry Ingredients: Sifting flour along with cocoa powder, baking powder, and other dry ingredients helps to aerate them, leading to a lighter cake crumb.
Do Not Overmix: Once you combine your wet and dry ingredients, mix just until they are combined. Overmixing can lead to a dense and tough cake.
Precise Measuring: Baking is a science, so measure your ingredients precisely. I recommend using a kitchen scale for accuracy, instead of converting measurements to cups.
Oven Thermometer: Ovens can often run hotter or cooler than the dial indicates. An oven thermometer can help you bake the cake at the perfect temperature.
Proper Pan Preparation: Grease and flour your cake pans, or use parchment paper to prevent sticking. This helps in easy removal of the cake once it’s baked.
Cool Completely Before Frosting: Frosting a warm cake can lead to a melted mess. Be patient and let your cake cool completely before spreading on the frosting.

By incorporating these tips, your chocolate cake will not only taste better but also have a professional touch that can impress your guests.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. To line a round baking tin, I cut a piece of baking paper to the diameter of the pan. Then place the paper in the pan, pressing up to the edges to see where the pan base ends and the walls start. Then I cut this circle out and place it on the base. Grease all sides with butter or cooking oil. This will make removing the bake so much easier!

Granulated Sugar
Plain (All Purpose) Flour
Baking Powder
Baking Soda
Cocoa Powder
Whole Milk
Large Eggs
Vegetable Oil
Hot Water
Heavy Cream
Semi-Sweet Chocolate
Heavy Whipping Cream (Double Cream in the UK)

TIPS FOR A GREAT Chocolate Ganache Cake with Raspberries

Liquids: We go heavy on the liquid in this recipe. If it looks fairly runny compared to a sponge recipe, that’s good! This means the texture will come out light and moist. Using water, oil, milk and eggs results in a super fluffy texture.
Cocoa Powder: As this is a key part of any chocolate cake, try to use a high quality cocoa powder.
Oil: Use vegetable, canola or sunflower oil. Avoid using anything flavoured like extra virgin olive oil or peanut oil, as this will overpower the other flavors.
Hot Water: Either boil the water and let it cool just slightly before using OR use the hottest water you can get out of your tap.
Chocolate Ganache: Trust the process on this. To make this, use double/heavy cream. Heat it really slowly and keep stirring until it JUST comes to the boil. Immediately turn off the heat and pour this over the chocolate. Make sure the chocolate is roughly chopped into fairly small pieces so they melt easily. Let rest before stirring and go until super smooth and shiny!

I make my Chocolate Ganache Cake with Raspberries using an 8″ circular cake pan and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other cake ideas check out this Cookie Dough Chocolate Cake. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR MY Chocolate Ganache Cake with Raspberries

This Chocolate Ganache Cake with Raspberries can be made ahead of time really easily. Make your cake and wrap entirely in cling film/plastic wrap. Place the wrapped unfrosted cake in the fridge (3-5 days) or freezer (up to 3 months). Frost and decorate with the raspberries when ready to serve!

Once made, store in the refrigerator for up to 3 days. Place in an airtight container to prevent the frosting from drying up. The raspberries are likely to be the first thing to lose their lustre – keep an eye on those for mould. You can also slice up the cake and wrap and freeze it as above. Let thaw in the refrigerator before serving.