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Raspberry Cake with Dark Chocolate Ganache

There are some food combinations that just seem meant to be...

Peanut Butter and Jelly.
Chips and Salsa.
Macaroni and Cheese.
Raspberries and Chocolate!

Yes, I do consider the pairing of raspberry and chocolate to be sheer genius.

I used fresh raspberries to make a seedless puree,
which flavors this cake and the buttercream frosting.
Then I topped it all with a dark chocolate ganache...a dynamic duo!

Start with a pint or two of luscious, fresh raspberries.

Rinse the raspberries and put them in a saucepan, heat over medium heat.
(There is no need to add any liquid.)
Stir occasionally, and they will break apart as they cook.
When the liquid starts to boil, mash them up with a spoon.


Remove from heat and strain the liquid through a fine mesh sieve...
and you have seedless puree!

Raspberry Cake with Dark Chocolate Ganache

by Bird On A Cake

    Raspberry Cake
    • 1 cup unsalted butter (softened)
    • 2 cups sugar
    • 4 eggs
    • 3 cups flour
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3 oz. Raspberry Jell-O powder
    • 1 cup milk
    • 2 teaspoons vanilla
    • 1/2 cup raspberry puree
    Raspberry Buttercream
    • 1 cup unsalted butter (softened)
    • 6 cups confectioners' sugar
    • 1 teaspoon clear vanilla
    • 1/3 cup raspberry puree
    Dark Chocolate Ganache
    • 1 cup dark chocolate chips
    • 1/2 cup whipping cream
    • 1 teaspoon vanilla
    Raspberry Cake
    Preheat oven to 350 degrees. Line the bottoms of three 8 inch round cake pans with wax paper, and spray the sides with cooking oil.

    In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. In another bowl, combine the flour, baking soda, baking powder, salt and Jell-O powder. Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

    Bake for 20-25 minutes, until toothpick inserted in the center comes out clean. Allow to cool on a rack.

    Raspberry Buttercream
    In large mixing bowl, mix butter and sugar on low speed until light and fluffy. Blend in raspberry puree and vanilla. If not desired consistency, add milk one tablespoon at a time. Keep covered.

    Dark Chocolate Ganache
    Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

    Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for an hour, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your frosted cake, slowly moving outward in circles. Smooth the top of the cake with an offset spatula.
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