Dark Chocolate Cake with Raspberry Cream Cheese Frosting and Dark Chocolate Ganache

I have some great blog friends. I hope in the future to meet these ladies in real life, and be more than just blog friends. Although, I think we are. Right? You all know who you are! And it seems each day blogging I get to know more and more people.

One day I hope to even make it to a conference. How fun would that be? I had to turn my phone off recently when all the bloggers were at BlogHer in Seattle. Every tweet and instagram photo was about BlogHer. And the food.

But, if I never make it to a conference I know I still have some of the best friends visiting me here on Shugary Sweets.

A while back (and I do mean awhile), my friend Jocelyn shared a picture on instagram of Raspberry m&m’s. I was drooling immediately because they reminded me of the cherry m&m’s and this popcorn. I knew I needed some of these, but I couldn’t find them in the stores near me.

Not long after my whining, I received a beautiful package. One that included a bag of raspberry m&m’s, and crunchy biscoff (yeah, I whined about that too), and some other fun things. I ripped that bag open immediately and gulped down a big handful of these candies. Oh my they are good.

But, before I inhaled all of them I knew I had to make a delicious dessert.

And so, the idea for the dark chocolate cake with raspberry cream cheese frosting and dark chocolate ganache was created.

Quite a title for a cake, but you can’t leave anything out!

Funny thing though, Jocelyn who sent me the candy, also made something very similar. In cupcake form!

And guess what? My Target now carries these candies, it’s quite exciting. I still can’t find the crunchy Biscoff, but at the rate I consume Biscoff it’s probably a good thing.

Want more m&m recipe ideas? Check out these great posts….
m&m Cookie Bars with Rainbow Frosting
White Chocolate m&m Cookies
Cherry m&m Caramel Corn
Bunny Chow
m&m Cookies
White Trash Candy
m&m Flowers

Chocolate Cake with Raspberry Buttercream Frosting

by Shugary Sweets
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients (serves 8-10)

    For the Cake:

    • 1/2 cup butter, softened
    • 1 1/2 cup granulated sugar
    • 2 eggs
    • 1 1/2 cup flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 tsp kosher salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 cup brewed coffee, cooled
    • 1/2 cup milk

    For the Frosting:

    • 1/2 cup butter, softened
    • 8oz cream cheese, softened
    • 2 tsp vanilla bean paste
    • 2 Tbsp milk
    • 6-7 cup powdered sugar
    • 1 cup fresh raspberries

    For the ganache:

    • 1 cup dark chocolate
    • 1/2 cup heavy cream
    • 1 1/2 cup Raspberry m&m’s
    Instructions

    For the Cake:

    In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
    In a measuring cup, mix together cooled coffee and milk. Set aside.
    In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
    Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
    **I use Wilton bake strips to bake my cakes evenly with no domed tops. Works every time!

    For the Frosting:

    In large mixing bowl, beat butter and cream cheese until smooth, about 1 minute. Beat in vanilla paste, milk and powdered sugar. Continue to beat for about 3-5 minutes, until fluffy. Add raspberry and beat for about 1 minute, until combined.

    For the Ganache:

    In saucepan on low heat, whisk dark chocolate and heavy cream together until smooth and melted. Remove from heat.
    To assemble, lay one layer of cake on cake plate (I use parchment paper strips under cake to keep plate clean). Spread frosting on top of cake. Add second layer of cake. Frost sides of cake, then frost top of cake. Pour slightly cooled ganache over top of cake and decorate with raspberry m&m candies.
    Store cake in refrigerator and enjoy.

    25 Responses to “Dark Chocolate Cake with Raspberry Cream Cheese Frosting and Dark Chocolate Ganache”

    1. posted Jun 21, 2012 at 11:49 am

      That looks delicious! I am a new follower excited for more recipes. I just hope my attempts turn out this good :)

      Kayleigh

      http://kayleighshomemadelife.blogspot.co.uk

    2. posted Jun 21, 2012 at 1:32 pm

      Oh my god does this look AMAZING!! I love blog friends too,such a fun way to meet new people :)

    3. posted Jun 21, 2012 at 1:36 pm

      I love that you and I were on the same wave length on how to use those awesome m&m’s!!! What an incredible looking cake…I’m drooling!!! I’m glad your store has them now, but you know I would be more than willing so send you more if you needed them:-)

      Blog friends are the best! I can’t wait until we get together this summer…it is going to be a blast!!! And I say you and me…conference for sure!!!

    4. posted Jun 21, 2012 at 3:35 pm

      OH MY!

      That looks FABULOUS!

      I love the combination of chocolate & raspberry. Sounds like a good thing to bake tonight!

    5. posted Jun 21, 2012 at 3:59 pm

      This looks delicious! Thanks for stopping by and leaving a note! Have a fabulous weekend! I’m off to peek around at all your other tasty goodness!

    6. posted Jun 21, 2012 at 4:40 pm

      I just blogged today that I don’t know what I was thinking not going to BlogHer. Kicking myself, hugely.

      And I’ve been looking for a good (and easy) chocolate cake recipe. Do you love love love this recipe? I’ve seen some with melted choc vs. cocoa powder, butter vs. oil and there are just so many options!

    7. posted Jun 21, 2012 at 7:50 pm

      Yum! I wish I could have a piece now. Newest GFC follower from A Glimpse inside. Love for you to follow back when you get a chance 😉

      http://naptimeshopper.blogspot.com

    8. posted Jun 21, 2012 at 9:30 pm

      Oh, that’s a beautiful cake. And thank goodness for bloggy friends! I need to find one to send me crunchy biscoff, lol. :)

    9. posted Jun 21, 2012 at 10:28 pm

      How gorgeous is this cake!

      I was very jealous of all the BlogHer posts as well. Maybe one year I’ll get there!

    10. posted Jun 21, 2012 at 11:36 pm

      Do the m&m’s have a raspberry flavor as well????? Up here in Canada we have nothing like that!!!
      But then again were a bit boring when it comes to food up here!!! Like Cherry Coke, they don’t sell it here anymore and havent in years. I have friends that go across the boarder just for that!!!

      I have just came across your blog not to long ago and love it!!!!!
      Thanks for sharing!!!

    11. posted Jun 22, 2012 at 12:38 am

      This looks fantastic. Cannot wait to try tCome and visit us on Friday. We are having a great giveaway. Flip flops that you will love. his one out. Delicious.

    12. posted Jun 23, 2012 at 2:45 am

      Okay – this just looks toooooo awesome! Yummm!

    13. posted Jun 23, 2012 at 5:31 am

      This cake is too much fun! And looks SO moist.

    14. posted Jun 23, 2012 at 1:33 pm

      Love this! We would love for you to share this at our Kitchen Fun and Crafty link party going on now! http://kitchenfunwithmy3sons.blogspot.com/2012/06/kitchen-fun-and-crafty-friday-link_21.html

    15. posted Jun 23, 2012 at 9:48 pm

      Gorgeous looking cake
      It’s rich and must be super delicious

    16. posted Jun 25, 2012 at 11:49 pm

      This comment has been removed by the author.

    17. Ann
      posted Jun 25, 2012 at 11:56 pm

      I have a dumb question. Is the dark chocolate for the ganache powder or chips or…? This looks amazing and I would like to make it for my mom (raspberry & chocolate is her favorite flavor combination) sometime. Thanks–Ann

      • posted Jun 26, 2012 at 1:05 pm

        I used dark chocolate chips (Ghirardelli). ENJOY!

      • Ann
        posted Jul 2, 2012 at 5:39 am

        Thanks so much, Aimee!

    18. posted Jun 26, 2012 at 6:40 pm

      I love chocolate and raspberry – looks amazing!

    19. posted Jun 26, 2012 at 8:39 pm

      That looks amazing! My husband’s favorite combo is dark chocolate and raspberry – I’ll have to give this a try!

    20. posted Jun 27, 2012 at 6:37 pm

      This is so pretty! What a lovely cake to make for a special occasion! Have a wonderful week! Angie xo

    21. posted Jun 28, 2012 at 1:10 pm

      This looks absolutely delicious!

    22. Lisa
      posted Mar 16, 2013 at 9:39 pm

      A couple of questions here. If I want to leave the coffee out of the cake batter, should I substitute something else?
      Also, in the frosting, can I use just liquid vanilla instead of the vanilla bean paste, and are frozen raspberries ok instead of fresh?
      The cake looks amazing!!

      • posted Mar 16, 2013 at 9:57 pm

        Hi Lisa,
        As for the coffee, you can leave it out and just use water. The coffee only enhances the flavor of the chocolate (it doesn’t make it taste like coffee). But if you prefer you can just use water.
        As for the frosting, the vanilla bean paste has a much stronger vanilla flavor than plain extract. If possible use a combo of vanilla extract and the seeds of one vanilla bean. Otherwise you will lose some of that delicious vanilla flavoring.
        And as for frozen, I wouldn’t recommend it. The moisture in frozen raspberries will change the consistency of the frosting.
        ENJOY!

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