Description
A decadently rich chocolate cake layered with raspberry jam and topped with creamy ganache, offering a delightful balance of flavors.
Ingredients
Scale
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup raspberry jam
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar (for dusting)
- 1/4 cup water (for the cake mix)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Prepare the chocolate cake mix according to the instructions on the box.
- Divide the batter evenly between the pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
- In a small saucepan, bring the heavy cream to a gentle simmer.
- Pour the hot cream over the chocolate chips and let it sit for 5 minutes before stirring until smooth.
- Stir in the unsalted butter and vanilla extract until fully combined.
- Spread a thin layer of raspberry jam on the first layer of cake and top with fresh raspberries.
- Place the second layer on top and pour the ganache over the cake.
- Garnish with additional fresh raspberries and dust with powdered sugar.
- Let the ganache set for about 10 minutes before serving.
Notes
For best results, ensure the cakes are completely cooled before layering. Consider serving with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg