Raspberry Chocolate Basil

Basil Chocolate Ganache Cake


Happy Friday guys! The recipe of the day is fruity, summery, sweet, very chocolatey and very simple – Basil Chocolate Ganache Cake with Fresh Raspberries. I’d say this is one of the most perfect summer desserts for me. And what really makes the difference here is the basil, this amazing herb makes the cake so aromatic and so flavoursome. And whats more, it goes perfectly with the milk chocolate and raspberries!
Bear in mind though, this dessert goes very quickly! Oh, and there’s no baking involved.

Here’s what you need.

Mummy’s Fast & Easy
Mummy’s Fast & Easy

  • 300g/1lb fresh raspberries
  • 200g/7oz milk chocolate
  • 1 cup double cream
  • 300g/1lb digestive biscuits
  • 150g/5oz butter, melted
  • 5-6 basil leaves, chopped
  • extra basil leaves for decoration
Mummy’s Fast & Easy
Mummy’s Fast & Easy

  1. To make the chocolate ganache combine the chocolate and double cream using the bain marie method. Stir in the chopped basil and leave on a side to cool down.
  2. Meanwhile, make the biscuit layer – crush the biscuits and combine with the melted butter. Arrange the layer on a baking tray.
  3. Pour the chocolate ganache on top and arrange the raspberries. Decorate with some basil leaves.
  4. Refrigerate for at least 4 hours before serving.
Mummy’s Fast & Easy


Mummy’s Fast & Easy


Tip: Why not try using some dark chocolate next time! It’ll taste different, but I’m sure it’ll be delicious too!

0 thoughts on “Basil Chocolate Ganache Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *