Description
Indulge in the rich and decadent Chocolate Raspberry Truffle Cake, a luscious layered dessert that combines moist cocoa-flavored cake with a tangy raspberry filling and a silky chocolate truffle ganache. This elegant cake is perfect for special occasions or any time you crave a gourmet chocolate treat.
Ingredients
Scale
For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water or brewed coffee
For the raspberry filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For the chocolate truffle ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter
For topping (optional):
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy cake removal after baking.
- Make the cake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract, mixing until combined. Stir in hot water or brewed coffee until the batter is smooth but thin.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Prepare the raspberry filling: In a saucepan over medium heat, combine fresh or frozen raspberries, sugar, and lemon juice. Cook until the raspberries break down, then stir in the cornstarch slurry. Continue cooking until the mixture thickens. Remove from heat and let cool completely.
- Make the chocolate truffle ganache: Heat the heavy cream until just simmering. Pour the hot cream over the chopped chocolate and unsalted butter. Let sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool until it thickens to a spreadable consistency.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread the raspberry filling evenly over the top, followed by a layer of the ganache. Place the second cake layer on top, then cover the entire cake with the remaining ganache.
- Decorate and chill: Decorate the cake with fresh raspberries and chocolate shavings as desired. Chill the cake in the refrigerator for at least 1 hour to set the ganache before slicing and serving.
Notes
- For a richer, more intense flavor, use dark chocolate in the ganache instead of semi-sweet.
- The cake can be made a day ahead and stored in the refrigerator; allow it to sit at room temperature for 30 minutes before serving to soften the ganache.
- Using brewed coffee instead of hot water in the cake batter enhances the chocolate flavor without adding a coffee taste.
- Ensure the raspberry filling cools completely before assembly to prevent melting the ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
