Raspberry Chocolate Cake with Chambord Ganache (2024)

FAQs

What does raspberry ganache taste like? ›

The chocolate has the taste of citrus and red fruit and the dark cocoa undertones pair perfectly with the raspberry puree in the ganache. It's tart with just the right amount of sweetness.

To glaze a cake, cheesecake, or other dessert with ganache:

Let the ganache sit uncovered until it's at room temperature, about 15 minutes, before pouring over the cake. Start pouring in the middle gently working your way to the edges.

A very simple trick that makes raspberries stand out even more on a cake is to dust it with powdered sugar. On my Layered Pink Pavlova with Vanilla Custard, I sprinkled fresh raspberries in between the cake layers and then on top and finished it with powdered sugar.

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Start in the center and work outward until the mixture is smooth, but be sure not to overmix. Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.

Ganache seals a cake much better than buttercream even when at room temperature because it encapsulate cake in a lovely crisp shell.

Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking.

Fresh or frozen raspberries - if you're using frozen raspberries, don't let them thaw before adding to the batter. That'll cause extra moisture in the batter which we don't want!

How to decorate the top of a cake with raspberries? ›

Add first cake layer, then spread an even layer of frosting on top. Place raspberries on top of the frosting to cover the layer. If your raspberries are larger, I recommend slicing them in half before placing. Then add the next cake layer, and repeat frosting and raspberries.

Place the chocolate into a large bowl. Pour whipping cream over the chocolate and allow it to sit for 5 mins. Then stir. Pour the ganache over the buttercream and beat.

Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly. Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with swirls of frosting on top the set ganache.

After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.

Ganache has different flavors depending on what type it is. Dark chocolate ganache has a rich, deep chocolate flavor, while the milk chocolate version is creamier and a bit sweeter. White chocolate ganache lacks the chocolatey flavor of the other two, but it's rich, creamy and sweet.

The tangy freshness of raspberry balances very well with the milk and dark chocolate. This combination can also be used for molding or dipping chocolates or for petit four sec etc. The amount of raspberry powder can be increased or decreased depending on your requirements or flavor desired.

Taste and Texture: Ganache has a deliciously rich and creamy flavor, derived from the high-quality chocolate used in its preparation. It provides a smooth, velvety texture that adds depth and decadence to cakes and pastries.

A classic American buttercream is about as sweet as you can get. Ganache tastes like biting into a luxurious chocolate truffle and doesn't hit with the same level of sweetness (via America's Test Kitchen).