Description
This decadent Chocolate Raspberry Truffle Cake features layers of moist chocolate cake filled with a luscious raspberry truffle filling and topped with a glossy chocolate ganache. Perfect for special occasions, this rich dessert combines the deep flavor of cocoa with fresh raspberries for a delightful balance of sweetness and tartness.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- ½ cup sour cream
For the Raspberry Truffle Filling:
- 8 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup raspberry puree (from fresh raspberries)
- 1 tablespoon sugar (optional, to sweeten puree)
For the Ganache:
- 6 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon butter
For Garnish:
- 1 cup fresh raspberries
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter becomes smooth with no lumps remaining.
- Incorporate Boiling Water: Gradually pour in the boiling water, mixing continuously until fully combined. Note that the batter will be quite thin, which is normal for this recipe.
- Fold in Sour Cream and Divide Batter: Stir in the sour cream to add moisture and richness. Then divide the batter evenly between the two prepared cake pans.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Raspberry Truffle Filling: In a small saucepan over medium heat, warm the heavy cream and butter until it begins to simmer. Remove from heat and immediately add the chopped chocolate, stirring continuously until fully melted and smooth.
- Add Raspberry Puree and Vanilla: Stir the raspberry puree and vanilla extract into the melted chocolate mixture. Taste and add sugar if you prefer a sweeter filling. Allow the filling to cool to room temperature, then refrigerate for approximately 30 minutes until thickened.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer, then remove from heat. Add the chopped chocolate and stir until the mixture is smooth and glossy. Stir in the butter and set aside to cool slightly.
- Assemble the Cake: Once completely cooled, slice each cake horizontally into two layers to create four layers total. Place the first cake layer on a serving platter or cake stand.
- Layer with Raspberry Filling: Spread a generous amount of the raspberry truffle filling over the first cake layer. Top with the second cake layer and repeat the filling layer. Continue alternating layers until all four cake layers and filling are used.
- Pour Ganache Over Cake: Pour the slightly cooled ganache over the top of the assembled cake. Use a spatula to spread it evenly across the top and down the sides to coat completely.
- Garnish the Cake: Decorate the top of the cake with fresh raspberries. Optionally, dust with powdered sugar for a beautiful, elegant finish.
- Set Ganache: Allow the cake to sit for 30 minutes so the ganache can set before slicing and serving.
- Serve: Slice the cake carefully and enjoy the rich, velvety chocolate paired with the fresh raspberry truffle filling.
Notes
- Make sure to use boiling water when mixing the batter to help the cocoa powder bloom for a richer chocolate flavor.
- For best results, use fresh raspberries for the puree and garnish.
- If you prefer a sweeter filling, adjust the sugar in the raspberry truffle filling to taste.
- Allow the cake layers to cool completely before assembling to prevent the filling from melting.
- Ganache can be stored in the refrigerator and gently warmed before pouring if needed.
- Use parchment paper for easier removal of cakes from pans and cleaner edges.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
