Description
Indulge in the perfect combination of rich, decadent chocolate and the tartness of fresh raspberries with this luxurious Chocolate Raspberry Truffle Cake. A moist chocolate cake base is layered with a creamy truffle filling and fresh raspberries, then topped with a silky chocolate ganache. This cake is perfect for special occasions like Valentine’s Day, birthdays, or any time you want to impress your guests with an elegant and irresistible dessert.
Ingredients
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For the Cake:
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1 ½ cups all-purpose flour
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1 ½ cups granulated sugar
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup unsweetened cocoa powder
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2 large eggs
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1 cup buttermilk
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1 cup boiling water
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1/2 cup sour cream
For the Raspberry Truffle Filling:
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8 oz semisweet or bittersweet chocolate, chopped
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1/2 cup heavy cream
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2 tablespoons butter
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1 teaspoon vanilla extract
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1/2 cup raspberry puree (from fresh raspberries)
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1 tablespoon sugar (optional, to sweeten puree)
For the Ganache:
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6 oz semisweet or bittersweet chocolate, chopped
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1/2 cup heavy cream
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1 tablespoon butter
For the Assembly:
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1 cup fresh raspberries (for garnish)
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Powdered sugar (optional, for dusting)
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Instructions
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Prepare the Cake:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
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In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
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Add the eggs, buttermilk, oil, and vanilla extract. Mix until the batter is smooth.
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Gradually add the boiling water and mix until the batter is well-combined (it will be thin).
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Stir in the sour cream, then divide the batter evenly between the prepared pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Make the Raspberry Truffle Filling:
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In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
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Remove from heat and add the chopped chocolate, stirring until smooth.
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Stir in the raspberry puree and vanilla extract. Taste and add sugar if you prefer a sweeter filling.
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Let the truffle filling cool to room temperature, then refrigerate it for about 30 minutes to thicken.
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Prepare the Ganache:
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In a small saucepan, heat the heavy cream until it starts to simmer.
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Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
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Stir in the butter and set the ganache aside to cool slightly.
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Assemble the Cake:
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Once the cakes have cooled, slice each cake in half horizontally to create four layers.
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Place the first layer of cake on a serving platter or cake stand.
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Spread a generous amount of the raspberry truffle filling over the cake layer.
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Place the second cake layer on top and repeat with the filling.
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Continue layering with the cake and filling until you have used up all the layers.
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Pour the ganache over the top of the cake, spreading it evenly with a spatula to coat the top and sides.
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Garnish and Serve:
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Garnish the cake with fresh raspberries on top.
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Optionally, dust with powdered sugar for an elegant touch.
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Let the cake sit for 30 minutes to allow the ganache to set before slicing.
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Serve:
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Slice and enjoy the rich, velvety goodness of this Chocolate Raspberry Truffle Cake.
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Notes
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This cake can be made a day in advance and refrigerated until ready to serve.
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The raspberry puree can be made by blending fresh raspberries and straining out the seeds.
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For an extra touch, drizzle some raspberry sauce on top when serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg