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Raspberry Cream Cake with Chocolate Ganache

  • Prep 35 min
  • Total 3 hr 0 min
  • Servings 8
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So EASY - just a pre-made cake with a little makeover! MORE + LESS -

Michelle Palm
March 23, 2017


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


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  • 1
    Slice pound cake horizontally in three even layers. Spread the bottom layer with 2 tablespoons raspberry jam.
  • 2
    Take one package of raspberries, and slice the berries in half. Arrange half of the cut berries in a layer on top of the jam.
  • 3
    In a small bowl, combine whipped topping with 4 tablespoons of jam. Dot half of the cream mixture over the layer of jam and berries and gently spread until uniformly distributed.
  • 4
    Place the second cake layer on top of the raspberry whipped topping. Spread with remaining 2 tablespoons jam, top with cut berries, and dot and spread the remaining whipped topping mixture. Top with final cake layer.
  • 5
    Cover with plastic wrap and refrigerate at least 1 hour (up to overnight).
  • 6
    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 it’s ready.
  • 7
    Remove from heat and allow ganache to cool on countertop for 20 minutes. Consistency should be pourable, but not runny.
  • 8
    Place cake on a cooling rack set over a wax paper- or parchment-lined rimmed baking sheet. Pour ganache over chilled cake. Garnish with additional fresh raspberries, if desired.
  • 9
    Cut cake into 8 slices and serve plated with fresh raspberries and extra ganache, if desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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.

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

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.

Add the top layer.

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.

The ganache will be smooth and shiny when its ready.

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.

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

Hope you enjoy!

XO Michelle

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

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