November 9, 2021

Fluffy Raspberry And Vanilla Cake With Chocolate Ganache

I've been wanting to try my hand at baking a high layer cake for a while now. I've tried it a few times, but I've never been completely satisfied with the result. For one thing, I have always used my old springform pan with a 30-centimetre diameter. This makes the cake big, but relatively flat, and unfortunately it never matched the pictures I looked at online.

With a new springform pan and a relatively easy recipe, I recently tried it again and have to say that for a first attempt, I was really excited! The combination of vanilla, raspberry and chocolate tastes lovely and the consistency is a great mix of fluffy and creamy too. I hope you like it as much as I do.


For one cake, springform pan with 18cm diameter

For the cake

375g of flour

190g of sugar

1 sachet of vanilla sugar

1 sachet of baking powder

a pinch of salt

300ml of vanilla-flavoured vegetable milk

120ml of rapeseed oil (or other tasteless oil)

handful of fresh or frozen raspberries

For the ganache

250ml of soy cream

500g of dark chocolate

  1. Preheat the oven to 180°C (top/bottom heat) and grease the springform pan with a little oil or margarine.
  2. Put all the dry ingredients in a bowl and mix thoroughly. Then add the wet ingredients (except the raspberries) and mix by hand or with a hand mixer until smooth.
  3. Pour the batter into the springform pan. Then press the raspberries one by one into the batter (if the berries are already mixed with the batter in the bowl, the batter will turn pink afterwards and the raspberries will shrink as they are stirred).
  4. Bake the cake in the middle of the preheated oven for about 60 minutes. Keep an eye on the cake and test it with a stick or fork to see if it needs a little less or a little longer.
  5. Remove the cake and leave to cool completely in the springform pan.
  6. Heat the cream and chocolate together in a pan. As soon as the cream starts to simmer, turn down to a low heat and wait, stirring constantly, until the mixture has melted into a liquid chocolate sauce. Remove from the heat and leave to cool for about 15-30 minutes. The glaze should be thick enough for further processing.
  7. In the meantime, remove the cake from the springform pan. Cut away the «top», which is slightly round and mostly torn, and set aside for a later snack. Cut the now flat cake into three equally sized cake layers. I use a cake cutter with wire for this.
  8. To spread the ganache better, I put the bottom cake layer back into the springform pan and spread a little more than ¼ of the cooled chocolate ganache on it. Like this the ganache won’t run down the sides if it’s still a little too liquid. Repeat the process with the other two cake layers. Set aside some more ganache for the edge. Place the cake in the springform pan in the fridge to cool.
  9. Once the ganache is set, remove the cake from the fridge and the springform pan. Now spread the remaining ganache, which should be creamy and firm by now, over the edge of the cake with a spatula. Chill the cake again for at least 30 minutes before serving.