Description
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.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 33g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg
