Raspberry Chocolate Ganache Cake

Serving: Slice and serve immediately for the best flavor and texture. This cake is perfect for birthdays, celebrations, or a special dessert treat.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste.
Variations
Berry Compote: You can substitute raspberries with blackberries or strawberries for a different flavor.
Gluten-Free Option: Use a gluten-free flour blend to make the cake gluten-free.
Lighter Ganache: For a lighter version, use milk chocolate or even a whipped cream ganache.
FAQ
1. Can I make the cake ahead of time?
Yes! The cake can be made a day ahead and stored at room temperature. Add the ganache and compote just before serving for the freshest taste.

2. Can I use frozen raspberries for the compote?
Yes, you can use frozen raspberries. Just be sure to thaw and drain any excess liquid before cooking the compote.

3. How do I make sure my ganache is smooth?
Be sure to let the hot cream sit with the chocolate for a minute or two before stirring. If it’s not fully smooth, you can gently heat it and stir again until silky.

Indulge in this Raspberry Chocolate Ganache Cake for a decadent dessert that combines rich chocolate with refreshing berries—it’s a treat that’s sure to wow your guests!