Bittersweet Chocolate Ganache Cake With Raspberries
Prep time
Cook time
Total time
This is a rich dark chocolate cake, moist and light, with a thick ganache and raspberry topping.
Glamorous Glutton:
Recipe type: Baking
Serves: 20
  • For The Cake
  • 2 Large eggs
  • 250ml Whole milk
  • 60ml Groundnut oil or unflavoured oil
  • 250ml Water
  • 2 tsp Vanilla paste
  • 375g Plain flour
  • 500g Caster sugar
  • 11/2 tsp Baking powder
  • 11/2 tsp Bicarbonate of soda
  • 75g Good quality cocoa
  • Pinch of salt
  • For The Ganache
  • 200g Dark chocolate (75%)
  • 200ml Double cream
  • 80 Fresh raspberries to decorate
  1. Preheat oven 180c, 160c fan, gas mark 4, 350f
  2. Grease 20 mini loaf tins or use disposable loaf liners
  3. Place all the liquid ingredients from the cake list, including the vanilla paste into a large mixing bowl and mix well together.
  4. Sift all the dry ingredients, from the cake list, together into another bowl. Pour the dry ingredients into the wet ingredients in the large bowl and mix well.
  5. Pour into the prepared tins to half way up and place in the preheated oven for 20 - 25 mins until a crust forms on top and a skewer in to the centre comes out clean.
  6. Remove from the oven and leave to cool for about 5-10 minutes, then carefully run a knife around the edge of the tins and remove the cakes. They are quite delicate at this point so you need to take care. Set aside on a cooling rack
  7. Whilst cooling make the ganache, break the chocolate into small pieces and place in a bowl.
  8. Heat the cream on a moderate heat until it just bubbles around the edge, it does need to be hot but not boiled. Pour over the chocolate and leave for a minute or two. Then stir until all the chocolate has melted into the cream. Set aside for about 5-7 minutes until the ganache has cooled slightly and is no longer a pouring consistency.
  9. Spread liberally over the cakes and top with 4 raspberries on each one
Recipe by Glamorous at