Irresistible Triple Chocolate Cake Recipe with Raspberry Ganache

Posted on November 9, 2025

Triple Chocolate Raspberry Ganache Cake - featured image

The rich scent of chocolate wafting through the kitchen, mingled with the tangy sweetness of ripe raspberries, is absolutely intoxicating. This Triple Chocolate Raspberry Ganache Cake is my go-to recipe when I need to impress or indulge. Whether it’s for a birthday celebration or a cozy weekend treat, this cake delivers pure decadence in every bite. The tender chocolate cake layers, silky raspberry ganache, and creamy chocolate frosting create a dessert that’s nothing short of magical.

I first crafted this recipe for a friend’s anniversary dinner, and the response was a mix of wide eyes and happy sighs. Honestly, it’s a showstopper, but it’s surprisingly straightforward to make. If you’re a fan of chocolate and fruit combos, you’ll love the irresistible balance of flavors in this dessert. It’s indulgent yet elegant, and perfect for any special occasion—or just a Monday night when you need a little pick-me-up.

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The rich chocolate cake contrasts beautifully with the tangy raspberry ganache for a flavor combo that’s unforgettable.
Impressive Yet Simple: While it looks like it came straight out of a bakery, the recipe is surprisingly easy to follow.
Decadent Layers: Three distinct chocolate elements—cake, ganache, and frosting—make every bite a celebration.
Versatile: Ideal for birthdays, holidays, anniversaries, or just because you deserve something indulgent.
Kid-Friendly: It’s a crowd-pleaser for all ages, and you can even get the kids involved in decorating.
Customizable: You can tweak the flavors to suit your preferences (more on that below!).

This isn’t your average chocolate cake. The addition of raspberry ganache elevates it to a whole new level, adding a sophisticated touch to a classic dessert. You’ll love the way the tart raspberries cut through the richness of the chocolate—it’s a flavor harmony that’s hard to beat.

What Ingredients You Will Need

This recipe uses simple yet indulgent ingredients to create layers of flavor and texture. Here’s everything you’ll need:

For the chocolate cake:

2 cups (250g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water

For the raspberry ganache:

1 cup (150g) fresh raspberries (or frozen, thawed)
2 tbsp granulated sugar
½ cup (120ml) heavy cream
1 cup (170g) dark chocolate chips or chopped chocolate

For the chocolate frosting:

1 cup (230g) unsalted butter, softened
3 cups (375g) powdered sugar
¾ cup (75g) unsweetened cocoa powder
½ cup (120ml) heavy cream
1 tsp vanilla extract

If you can’t find fresh raspberries, frozen ones work just as well. For the chocolate, I recommend using high-quality brands like Ghirardelli or Callebaut for the best flavor.

Equipment Needed

Mixing bowls (at least 3)
Electric mixer (handheld or stand mixer)
Three 8-inch round cake pans
Parchment paper
Wire cooling rack
Spatula
Small saucepan
Offset spatula for frosting

If you don’t have three cake pans, you can bake the layers in batches. An offset spatula makes frosting easier, but a butter knife works in a pinch.

Detailed Preparation Method

Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, milk, vegetable oil, and vanilla until combined. Gradually add the dry ingredients, mixing until smooth. Slowly pour in the boiling water and mix until the batter is thin but fully combined.
Bake the cake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the raspberry ganache: Combine the raspberries and sugar in a small saucepan over medium heat. Cook until the berries break down, then strain through a fine-mesh sieve to remove seeds. Heat the cream in the same saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth. Mix in the raspberry puree and let cool to room temperature.
Prepare the chocolate frosting: Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Mix in the vanilla extract and beat until the frosting is smooth and fluffy.
Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of raspberry ganache on top. Add the second layer, repeat with ganache, and top with the third layer. Frost the cake with chocolate frosting, smoothing it with an offset spatula.

For a polished look, pipe swirls of frosting around the edges or add fresh raspberries on top.

Cooking Tips & Techniques

Room temperature ingredients: Make sure your eggs and milk are at room temperature for a smoother batter.
Don’t overmix: Mix the batter until just combined to avoid a dense cake.
Cool completely: Ensure the cake layers are fully cooled before applying ganache and frosting.
Use a crumb coat: Apply a thin layer of frosting first to trap crumbs, then frost the final layer for a cleaner finish.
Ganache consistency: If the ganache is too thick, microwave it for 10 seconds to loosen it.

Trust me, these small tweaks make a big difference in the final result!

Variations & Adaptations

Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
Seasonal twist: Try substituting raspberries with strawberries or blackberries for a different flavor profile.
Dairy-free version: Use coconut milk for the ganache and a vegan butter substitute for the frosting.
Extra indulgence: Add a layer of chocolate mousse between the cake layers.

Personally, I’ve tried this cake with a mixed berry ganache, and it’s just as delightful!

Serving & Storage Suggestions

This cake is best served at room temperature, paired with a hot cup of coffee or a glass of red wine for adults. For presentation, garnish with fresh raspberries, chocolate shavings, or even edible flowers.

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, let the cake thaw in the fridge and bring it to room temperature before serving.

Nutritional Information & Benefits

One slice of this cake (based on 12 servings) contains approximately:

Calories: 450
Fat: 22g
Carbs: 60g
Protein: 5g

The raspberries add a dose of antioxidants, while the dark chocolate provides heart-healthy benefits. Keep in mind it’s an indulgence, so enjoy it in moderation.

Conclusion

This Irresistible Triple Chocolate Raspberry Ganache Cake is the perfect recipe to wow your friends and family. It’s rich, beautiful, and surprisingly simple to make. I love how the flavors come together in such a harmonious way—it always leaves people wanting more.

If you try this recipe, let me know how it turned out! Leave a comment below or share your version on social media. I can’t wait to see your creations. So grab your apron, gather your ingredients, and bake something special today—you deserve it!

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble and frost the cake on the day you plan to serve it.

Can I use white chocolate instead of dark chocolate?

Absolutely! While the flavor profile will be sweeter, white chocolate pairs wonderfully with raspberries.

How do I prevent my cake from sticking to the pans?

Grease the pans well and line the bottoms with parchment paper for easy removal.

Can I use a bundt pan instead of round cake pans?

Yes, but adjust the baking time accordingly. A bundt cake may take 45-50 minutes to bake.

How do I make the ganache thicker?

If your ganache is too thin, let it cool in the fridge for 15-20 minutes before spreading it on the cake.