Easy Chocolate Raspberry Cake With Chocolate Ganache

chocolate raspberry cake with chocolate ganache

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 12 servings
Nutrition Facts (per serving)
466 Calories
21g Fat
65g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 466
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 77mg 26%
Sodium 355mg 15%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 6%
Total Sugars 41g
Protein 5g
Vitamin C 2mg 12%
Calcium 120mg 9%
Iron 2mg 10%
Potassium 130mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cake mix makes this chocolate raspberry bundt cake recipe a snap to prepare, and the raspberry jam and optional liqueur make it extra special. A rich chocolate ganache is the perfect finishing touch, and it's surprisingly easy to make.

The chocolate ganache is the perfect topping for this rich chocolate cake, but feel free to drizzle some vanilla icing over the top and decorate with sprinkles or chopped nuts if you'd like. Serve the cake with fresh raspberries if they're in season.

If you don't have Chambord, a raspberry-flavored liqueur for this cake, you can use milk or juice.


  • 1 (18-ounce box) chocolate cake mix, such as devil's food cake

  • 1 cup (about 12 ounces) raspberry jam

  • 1/2 cup Chambord liqueur , or milk

  • 1/2 cup vegetable oil

  • 4 large eggs

For the Chocolate Ganache:

  • 2/3 cup whipping cream

  • 1 cup semisweet chocolate chips

  • 2 tablespoons chopped walnuts , optional garnish

  • 1/2 cup raspberries

Steps to Make It

  1. Heat oven to 350 F. Grease and flour a 12-cup Bundt cake pan.

  2. Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.

  3. Cool completely before frosting.

For the Chocolate Ganache

  1. Put the whipping cream in a saucepan over medium heat. Bring the cream to a boil; remove from the heat and stir in the chocolate chips. Continue stirring until the chocolate has melted and the ganache is smooth.

  2. Let the ganache stand for about 5 minutes to cool slightly and then drizzle over the cooled cake. Garnish if desired with chopped walnuts and fresh raspberries.

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