Raspberry Ganache Cake

Raspberry Ganache Cake

Y’all, this might be the best cake I’ve ever made. And I’ve made a lot of cakes considering I used to be a professional baker. But, this cake is just something else. It’s light and fluffy, but also decadent and rich. The tanginess of the raspberry filling coupled with the rich, smooth chocolate ganache… then that fluffy, sweet buttercream. Ohmigawd. There are no words.


Raspberry Ganache Cake - The Bitchy Baker

I ended up making this cake at the request of my partner. Their birthday is today, and every year I make them a cake of their choosing. This year they requested something with raspberry and chocolate. Thus, this cake was born. It’s definitely the ultimate raspberry chocolate cake if I do say so myself.


Raspberry Ganache Cake - The Bitchy Baker

Recipe time. If you happen to make this cake, please take a picture and tag me on Instagram @Bitchy_Baker <3


Raspberry Ganache Cake - The Bitchy Baker

Raspberry Ganache Cake

Yield: One 9-inch Cake
Time: 2.5-3 Hours

 

Cake Ingredients:

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon espresso powder dissolved into 1 cup of boiling water (see note)

  • 2/3 cup cocoa powder (I prefer Cacao Barry Extra Brute)

  • 2 cups granulated sugar

  • 1 cup non-dairy milk mixed with ¼ cup apple cider vinegar (allow to stand for 5 minutes)

  • ¾ cup neutral-flavored oil (such as grapeseed or vegetable)

  • ¼ cup applesauce (unsweetened)

  • 1 tablespoon vanilla extract


Raspberry Filling:

  • 1 ½ cups frozen raspberries, thawed

  • ¼ cup sugar

  • Juice of 1 lemon (about two tablespoons)

  • 2 teaspoons lemon zest

  • 1 level tablespoon + 1 teaspoon cornstarch (or arrowroot starch)

 

Ganache Filling:

  • 5 ounces chopped dark or bittersweet chocolate (check label to ensure it’s dairy-free, I prefer Trader Joe’s Pound Plus dark chocolate)

  • 1/3 cup unflavored vegan creamer (see notes)

  • 1 tablespoon corn syrup or brown rice syrup (adds shine)


Frosting:

  • 1 ½ cups frozen raspberries, thawed

  • 1 ½ cups vegan butter, room temperature (see note)

  • 6-7 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Pinch of salt


Ganache Topping:

  • 5 ounces chopped dark or bittersweet chocolate (check label to ensure it’s dairy-free)

  • 1/3 cup unflavored vegan creamer (see note)

  • 1 tablespoon corn syrup or brown rice syrup (adds shine)

Fresh raspberries for decoration

 

Cake Instructions:

  1. Preheat oven to 350 F. Prepare three 9-inch round cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper.

  2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the remaining cake ingredients until combined. Add the wet ingredients into the dry ingredients. Whisk together until thoroughly combined.

  3. Divide the batter evenly among the three prepared cake pans. Tap each pan on your counter a couple of times to flatten and knock out any air bubbles. Place the pans on a center rack in a preheated oven.

  4. Bake at 350 F for 22-28 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and allow to cool in pans for 15 minutes before gently inverting the layers onto a wire rack to cool completely. Once cooled, place the layers in your freezer (or refrigerator) until ready to assemble. This makes them easier to handle.

Raspberry Filling Directions:

  1. In a small sauce pan, combine all raspberry filling ingredients. Cook over medium-high heat until the filling begins to boil. Stir constantly. Reduce heat and cook until the mixture has thickened slightly. Remove from heat and pour into a bowl. Cover with parchment or plastic wrap, make sure the parchment is touching the surface of the filling to prevent a skin from forming. Refrigerate for about an hour, or until ready to use.

Ganache Filling Directions:

  1. In a small sauce pan, heat about an inch of water over high heat until boiling. Reduce heat to medium. Place a small, heatproof bowl over the pan of simmering water. Make sure the bottom of the bowl is not touching the water. Add all of the ganache filling ingredients to the bowl. Stir gently until the chocolate has melted. The ganache should be smooth, creamy, and shiny. Remove the bowl from the heat and allow to stand at room temperate for about an hour, or until ready to use. The ganache should thicken and become spreadable.

Frosting Directions:

  1. Add the thawed raspberries to a small sauce pan. Cook over medium-high heat while stirring constantly until almost all of the liquid has evaporated. The volume should shrink considerably, until only about 1/2 cup remains. Remove from heat and allow to cool completely.

  2. Add the softened vegan butter to the bowl of mixer. Mix on high speed until light and fluffy. Add the cooled reduced raspberries and mix to combine.

  3. Slowly add in six cups of powdered sugar, about a cup at a time. Lastly, add in the vanilla extract and salt. Whip on high speed for about two minutes, or until light and fluffy.

  4. Check the consistency. If it seems too soft, add an additional cup of powdered sugar. If the consistency seems too stiff, add in a very small splash of non-dairy milk. Mix to combine. Set aside until ready to use.

Ganache Topping Directions:

  1. In a small sauce pan, heat about an inch of water over high heat until boiling. Reduce heat to medium. Place a small, heatproof bowl over the pan of simmering water. Make sure the bottom of the bowl is not touching the water. Add all of the ganache filling ingredients to the bowl. Stir gently until the chocolate has melted. The ganache should be smooth, creamy, and shiny. Turn off the heat, but allow the bowl to remain over the water while you begin assembling your cake.

To Assemble the Cake:

  1. Prepare a piping bag with a star tip, I used a Wilton 2D tip. Add some of the raspberry frosting to the bag and set aside until ready to use.

  2. On a cake board or cake plate, add a small dollop of frosting. Place the first layer of chocolate cake on top. Next, use a small offset spatula to spread a very thin layer of raspberry frosting on top of the cake layer before using the piping bag to pipe a border of frosting around the layer of the cake, as shown in Step 2 of this article here. This creates a dam to seal in the filling. Within the border, spread about half of the ganache onto the cake layer, then spread on a layer of the raspberry filling before placing the next cake layer on top of the filling. Repeat this process with the second layer before placing the final layer on top.

  3. Frost the cake with the raspberry buttercream. I like to smooth the sides using a bench knife. Once finished, place the cake into the freezer for 5-10 minutes to set the buttercream. This makes it easier to add on the ganache drips. Alternately you could place the cake in the refrigerator for 20-30 minutes.

  4. Check the consistency of the ganache topping. The ganache should be smooth, pourable, and only slightly warm. If it’s too hot it will melt the buttercream, if it’s too cool it won’t drip. Fill a squeeze bottle, small piping bag, or ziploc bag (with the corner snipped) with the ganache topping. Remove the cake from the freezer and begin piping the ganache around the top border. Squeeze on a little extra wherever you want the ganache to drip. Use photos for reference.

  5. The ganache should begin setting within about ten minutes. Use any remaining buttercream to pipe small swirls of frosting around the top of the cake. Press a raspberry into each swirl, as shown in the photos.

  6. Serve at room temperature. Enjoy!  

Recipe Notes:

  1. If you do not have espresso powder on hand, you may substitute 1 cup of very strong, very hot coffee for the espresso powder in boiling water. The coffee enhances the flavor of the chocolate, so I wouldn't recommend omitting this ingredient.

  2. I used Ripple Half & Half in the ganache. If you don't have access to this, I'd recommend another unflavored vegan creamer, such as Silk Original Soy Creamer.


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