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Chocolate Ganache Cake with Raspberry Sauce

 Chocolate Ganache Cake with Raspberry Sauce
Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. — Laura Moore, Prescott, Arizona
16 ServingsPrep: 1 hour Bake: 50 min. + cooling

Ingredients

  • 2 pounds semisweet chocolate, chopped
  • 1-1/4 cups butter, cubed
  • 8 eggs
  • 1/4 cup all-purpose flour
  • GANACHE:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • SAUCE:
  • 2 packages (12 ounces each) frozen unsweetened raspberries, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon orange extract
  • CHOCOLATE WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract

Directions

  • Grease a 10-in. springform pan and dust with baking cocoa; set aside.
  • In a large saucepan, melt chocolate and butter over medium heat; stir

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Chocolate Ganache Cake with Raspberry Sauce (continued)

Directions (continued)

  • until smooth. Set aside to cool. In a large bowl, beat eggs on
  • medium-high speed for 5 minutes. Using low speed, add the flour, 1
  • tablespoon at a time. Gradually add chocolate mixture; beat on
  • medium for 2 minutes. Pour into prepared pan.
  • Bake at 350° for 25-28 minutes or just until set. Cool on a wire
  • rack to room temperature. Remove sides of pan and invert onto a
  • serving plate; invert again, so top side is up.
  • For ganache, in a small saucepan over low heat, melt chocolate chips
  • with cream; stir until smooth. Cool until slightly thickened,
  • stirring occasionally. Spread ganache over top of cake, allowing
  • some to drape over the sides.
  • For sauce, in a large saucepan, heat raspberries. Transfer
  • raspberries to a fine mesh strainer over a large bowl. Mash and
  • strain raspberries, reserving juice. Discard seeds.
  • In another saucepan, combine the sugar, cornstarch, water and
  • reserved raspberry juice until smooth. Bring to a boil. Reduce heat
  • to medium; cook and stir for 2-3 minutes or until mixture reaches
  • desired consistency. Stir in orange extract.
  • For whipped cream, in a small bowl, beat cream until it begins to
  • thicken. Add sugar, cocoa and vanilla; beat until soft peaks form.
  • Garnish cake with chocolate whipped cream and sauce. Yield: 16
  • servings.