Chocolate Ganache and Raspberry Tart

Introduction

If you love chocolate and berries, you’ll adore this Chocolate Ganache and Raspberry Tart! It’s rich, sweet, and has a refreshing twist. Perfect for special occasions or just a weekend treat.

Why Make This Recipe

This tart is not only delicious but also surprisingly easy to make. It’s a showstopper that will impress your friends and family. The smooth chocolate ganache paired with tangy raspberries creates the perfect bite. Plus, it’s a great dessert to share on holidays or celebrations!

How to Make Chocolate Ganache and Raspberry Tart

Ingredients:

1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1 cup heavy cream
2 large eggs
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon espresso powder
1/2 cup vegetable oil
8 ounces semi-sweet chocolate, chopped
Juice of 1 lemon
2 teaspoons vanilla extract
2 cups raspberries
1 1/2 teaspoons baking soda
Fresh raspberries (for decoration)
Shaved chocolate pieces (for decoration)

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans and set aside.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Mix well.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until everything is combined.
Carefully add the boiling water. The mixture will be quite liquid, but this helps make a moist cake.
Pour the mixture into the prepared pans.
Bake in the preheated oven for 30-35 minutes. Check if it’s done by inserting a toothpick; if it comes out clean, it’s ready! Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
While the cakes cool, make the raspberry compote. In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook until it thickens, then let it cool.
Now prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to boil. Pour it over the chopped chocolate in a bowl and let it sit for 1-2 minutes. Stir until it’s smooth and silky.
For assembly, place one layer of cake on a serving plate. Spread a generous amount of raspberry compote over the first layer. Top with another layer of cake and repeat until all layers are used, ensuring the last layer is covered with the ganache.
Finish by decorating the tart with fresh raspberries and chocolate shavings for a special touch.

How to Serve Chocolate Ganache and Raspberry Tart

Serve slices of this tart chilled or at room temperature. It’s great on its own or with a dollop of whipped cream on top!

How to Store Chocolate Ganache and Raspberry Tart

You can keep the tart in the refrigerator for up to 3 days. Make sure to cover it to keep it fresh. If you have leftovers, just slice and store.

Tips to Make Chocolate Ganache and Raspberry Tart

Let the cakes cool completely before assembling. This prevents the ganache from melting.
Use fresh raspberries for the best flavor, but frozen can work too if fresh ones aren’t available.
Make the raspberry compote ahead of time to save during assembly.

Variation

You can swap the raspberries for other berries such as strawberries or blueberries. Just adjust the sweetness in the compote to your taste!

FAQs

Can I use other types of chocolate?
Yes! You can use milk chocolate if you prefer a sweeter flavor.

What if I don’t have heavy cream?
You can substitute it with full-fat coconut milk for a dairy-free version!

Can I make this tart ahead of time?
Absolutely! You can make it up to a day in advance. Just store in the fridge until you’re ready to serve.