This Chocolate Raspberry Truffle Cake is a rich and elegant dessert that blends deep chocolate flavor with the bright tang of raspberries. Moist chocolate cake layers paired with a silky chocolate truffle ganache make this cake perfect for celebrations or whenever you want a truly indulgent homemade treat.
Why You’ll Love This Recipe
This recipe creates a bakery-quality cake using simple, familiar ingredients. The combination of rich chocolate and fresh raspberry flavor keeps the dessert balanced and not overly sweet. It looks impressive, tastes luxurious, and is approachable even for home bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
For the raspberry filling:
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
For the chocolate truffle ganache:
1 cup heavy cream
8 ounces semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
Directions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
To prepare the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries soften and release their juices. Mix the cornstarch with water, add it to the saucepan, and cook until thickened. Remove from heat and let cool.
For the ganache, heat the cream until just beginning to simmer. Pour it over the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
To assemble, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top, followed by a thin layer of ganache. Add the second cake layer and frost the entire cake with the remaining ganache. Let the cake set before slicing.
Servings and timing
This recipe yields 10 to 12 servings.
Preparation time is approximately 30 minutes. Baking time is 35 minutes. Cooling and assembly take about 45 minutes, making the total time around 1 hour and 50 minutes.
Variations
You can replace raspberries with strawberries or cherries for a different fruit flavor. Adding fresh raspberries between the layers gives extra texture. For a deeper chocolate taste, use dark chocolate instead of semi-sweet in the ganache.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture. Reheating is not recommended.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well and do not need to be fully thawed before cooking.
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day in advance and assembled later.
What can I use instead of buttermilk?
You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar.
Can I freeze this cake?
The cake layers freeze well for up to 2 months, but it’s best to add filling and ganache after thawing.
How do I keep the cake moist?
Avoid overbaking and measure ingredients accurately.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute.
Is this cake very sweet?
The raspberry filling balances the richness of the chocolate nicely.
Can I add chocolate chips to the batter?
Yes, adding ½ cup of chocolate chips enhances the chocolate flavor.
What pan size works best?
Two 8-inch round pans provide ideal results.
How do I get a smooth ganache finish?
Use finely chopped chocolate and hot cream, stirring gently until smooth.
Conclusion
Chocolate Raspberry Truffle Cake is a decadent yet balanced dessert that feels luxurious without being complicated. With moist layers, vibrant raspberry filling, and silky chocolate ganache, this cake is guaranteed to impress and become a favorite for special occasions.
Chocolate Raspberry Truffle Cake is a decadent dessert featuring moist chocolate cake layers, a tangy raspberry filling, and a smooth, rich chocolate ganache. Elegant and balanced, it’s perfect for celebrations and special occasions.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar (for filling)
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
1 cup heavy cream
8 ounces semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter (for ganache)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Add dry ingredients alternately with buttermilk, mixing until just combined.
Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
For the filling, cook raspberries, sugar, and lemon juice in a saucepan until soft. Mix cornstarch and water, add to saucepan, and cook until thickened. Let cool.
For ganache, heat cream until just simmering. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth.
To assemble, place one cake layer on a plate. Spread raspberry filling over top, followed by a thin layer of ganache. Add second cake layer and frost entire cake with remaining ganache.
Let cake set at room temperature or chill before slicing and serving.
Notes
Use frozen raspberries if fresh are unavailable—no need to thaw first.
Substitute strawberries or cherries for a different twist.
Dark chocolate can be used for a richer ganache flavor.
For extra texture, add whole raspberries between the layers.
