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Raspberry Cream Cake with Chocolate Ganache

Michelle P Recipe by
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Raspberry Cream Cake with Chocolate Ganache
  • Prep Time 35 min
  • Total Time 3 hr 0 min
  • Servings 8
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Raspberry Cream Cake with Chocolate Ganache

So EASY - just a pre-made cake with a little makeover!

Ingredients

1
pre-made pound cake (16 oz size)
8
tablespoons raspberry jam, divided
1 1/2
cups whipped topping or whipped cream, divided
2
packages fresh raspberries, divided
1 1/3
cups heavy cream
2
cups semi-sweet chocolate chips (or a 16 oz package)

Directions

  • 1 Slice pound cake horizontally in three thin layers.
  • 2 Spread the bottom layer with raspberry jam.
  • 3 Take one package of raspberries, and slice the berries in half. Sprinkle half of the berries on top of the jam.
  • 4 In a small bowl, mix the whipped topping iwth 4 tbsp of the jam. Dot half of the cream over the jam and berries and gently spread until uniform.
  • 5 Place the second layer on top. Spread with the remaining 2 tbsp jam, sprinkle with berries, and dot and spread the remaining whipped topping mixture. Place the last cake layer on top.
  • 6 Cover with plastic wrap and refrigerate for an hour or so (overnight is fine as well).
  • 7 In the top of a double boiler, heat the heavy cream and chocolate chips, stirring constantly until combined. The mixture will be smooth and shiny when its ready.
  • 8 Remove from heat and allow ganache to cool on countertop for 20 minutes. Consistency should be pourable, but not runny.
  • 9 Pour over chilled cake. Garnish cake with fresh raspberries, if desired.
  • 10 To serve, slice and plate (with fresh raspberries and extra ganache) if desired.
See Step By Step

Step By Step  

Easy Raspberry Cream Cake

As prepared by Michelle P,

I love to bake.  Sifting and precise measurements are an absolute joy to my OCD heart.


An orderly baking exercise is the perfect medicine for an unruly world . . . As such, it is my personal opinion that many days are special, aka cake-worthy.  Naturally, birthdays, anniversaries, and other celebrations make the cut, but also dinner parties, Arbor Day, Tuesdays . . . mandatory cake occasions are the rule, rather than the exception.  Unfortunately, from time to time an overwhelming need for cake occurs during the most completely hustle and bustle-ish, inconvenient times.



No worries, it's easy to keep the confectionery supply chain rolling with a few tricks.  It’s a bit misleading to call these “recipes” – they are more like cake make-overs  - but nevertheless, produce delicious cakes which, although is not entirely homemade, have a personal touch, yet require little or no time with an oven or stove.  This Easy Raspberry Cream Cake with Chocolate Ganache recipe, which is nothing more than a swanked-up, pre-made pound cake, is a perfect example.

To prepare, carefully cut the cake horizontally into three thin layers.

Chocolate ganache cake layers

Spread raspberry jam on the bottom layer, and sprinkle with halved raspberries.

Chocolate ganache raspberry jam

Add a little of the raspberry jam to the whipped cream, then spoon on and spread half of the whipped topping mixture on top of the jam.  (Note: although it's easier to add the raspberries after the whipped cream layer, I prefer the fruit placed next to the jam.)

Place the next layer on top, and spread the jam and whipped topping.

Ganache cake layers

Add the top layer.

Chocolate ganache cake layers

Cover cake with plastic wrap and refrigerate for several hours or overnight.

Next step, culinary REDEMPTION.  Thus far, yes, the components have been pre-made.  But now comes the homemade chocolate ganache to pour over the top.  What’s better than chocolate ganache?  Not much. Chocolate ganache is sinfully rich and delicious and wonderful.  It is the is perfect topping for cakes and cupcakes alike.  (Quite frankly, corrugated cardboard dipped in chocolate ganache would garner no complaints from me either.)  And what’s easier than chocolate ganache?  Not much!

Over a double boiler (or a heat safe glass bowl over a pot of boiling water – I’m not fancy enough to have a double boiler!) heat the cream and chocolate, stirring constantly.

Ganache cake chocolate chips

The ganache will be smooth and shiny when its ready.

Chocolate ganache

Allow ganache to cool on the countertop for 20 to 30 minutes – the consistency should be pourable, but not runny.

Remove the cake from the fridge and pour about 2/3 of the ganache over it.  Return the cake to the refrigerator to set the ganache, approximately 15 minutes.  You will have extra ganache - reserve for serving.

Transfer the cake to a pretty plate, garnish with a few berries.

Raspberry cream and chocolate ganache cake

Serve with fresh raspberries and a drizzle of the extra ganache!

Hope you enjoy!

XO Michelle

Final Ganache Cake

More Great Cake Make-Overs


Looking for a few other "taste-like-homemade" cakes? Check these out:

Easy Tiramisu Dessert

Grilled Butter-Rum Pound Cake

Fresh Strawberry and Rhubarb Sauce over Pound Cake

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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