Raspberries and Chocolate

March 21, 2013

I’m not sure there is a better combination.


Okay, peanut butter and chocolate is pretty good, too. And I guess oranges and chocolate are pretty dang fantastic as well.

Raspberries are just so pretty though. Like little, hairy jewels, no?


This cake came out like a dream. I was a little worried at first.

It’s always about your audience. Who are you baking for? Some people like a fluffy moist cake (ahem usually boxed) while others like a dense, moist cake.

I always aim to please the birthday boy/girl since the cake is for them in the first place. The other nay-sayers can just wait until it’s their birthday.



Homemade raspberry jam


and chocolate ganache


are the stars of this cake.


Two cakes = 4 layers + 3 layers of raspberry jam + a spritzer of alcohol= a wonderfully moist, rich cake.

Did that only make sense in my mind?

Well in any case, this is perfect for your sister’s birthday celebration.

Chocolate and Raspberry Ganache Cake

For the cake:

I won’t bother typing up the recipe since I used  David Leobovitz’s devil’s food cake and ganache recipe to a T. Plus, you should check out his site anyway. He has good things to say about food.

For the raspberry jam filling:

2 cups frozen raspberries
I tbsp lemon juice
1/2 cup of sugar, or more if you’d like it sweeter

Combine the raspberries, lemon juice, and sugar in a sauce pan and place over medium high heat. The raspberry mixture will start to produce more liquid once heated. It will only take 5-10 minutes to get to a jam-like consistency. If you find that it is too thin, add a cornstarch slurry (2 tbsp cornstarch and COLD water, mixed) to the mixture to thicken it. Let cool completely to room temperature.

Before assembling the cake, it is crucial that the raspberry jam and chocolate ganache are both cooled to room temperature. Otherwise you will have a tilted, possibly landslide cake in your future.

To assemble the cake:

Cut the 2, 8-inch cake rounds horizontally in half, so that you have 4 cake rounds. Optional: Using a fork or tooth picks, poke 10-15 holes into cake rounds.  With whatever neutral (no over powering with it’s flavor) alcohol you have on hand, take a brush and spread it over the cake. This will add some secruity moistness to the cake. Be sure to use a brush since this won’t drown the cake with liquid.

Place one cake round on your preferred cake stand and spread about 2/3 cup of jam on top. Do this for two more layers. (You should have enough since you used 2 cups of berries). Let this sit for about 5 minutes, or if you are in a rush like me slather on your chocolate ganache and call it a day.

Top the cake with fresh raspberries and sprinkle with confectionary sugar.


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