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Raspberry Cream Cake with Chocolate Ganache

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Michelle Palm
Updated May 12, 2017
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Easy Raspberry Cream Cake is as simple as using a pre-made cake with a little makeover!

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 are all mandatory cake occasions. 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. Serve with fresh raspberries and a drizzle of the extra ganache!

Raspberry Cream Cake with Chocolate Ganache

  • Prep Time 35 min
  • Total 3 hr 0 min
  • Servings 8
  • Ingredients 6
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Ingredients

  • 1 (16 oz) pre-made pound cake
  • 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)

Instructions

  • Step 
    1
    Slice pound cake horizontally in three even layers.
  • Step 
    2
    Spread the bottom layer with 2 tablespoons raspberry jam. 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.
  • Step 
    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.
  • Step 
    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. Cover with plastic wrap and refrigerate at least 1 hour (up to overnight).
  • Step 
    5
    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.
  • Step 
    6
    Remove from heat and allow ganache to cool on countertop for 20 minutes. Consistency should be pourable, but not runny.
  • Step 
    7
    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.
  • Step 
    8
    Cut cake into 8 slices and serve plated with fresh raspberries and extra ganache, if desired.

Nutrition

No nutrition information available for this recipe
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