If you’re looking to impress at your next gathering or simply spoil yourself with a luscious treat, the Chocolate Raspberry Truffle Cake is the ultimate showstopper. This masterpiece layers rich chocolate cake, a silky raspberry truffle filling, and a glossy ganache, all crowned with fresh raspberries and shavings of chocolate. Each bite is a celebration of deep cocoa flavor balanced by the bright tang of raspberries, making it a dessert you’ll crave long after the last crumb has disappeared.
Ingredients You’ll Need
Every ingredient in this Chocolate Raspberry Truffle Cake plays a crucial role, from the tender crumb of the cake layers to the decadent truffle filling and the irresistible ganache topping. Gather these simple but essential items for a truly unforgettable dessert experience.
- All-purpose flour: The base of our cake, giving it structure and that classic, tender texture.
- Granulated sugar: Sweetens the batter and keeps the cake moist from the inside out.
- Unsweetened cocoa powder: Delivers bold, chocolaty flavor that defines every bite.
- Baking soda & baking powder: A dynamic duo ensuring our layers rise beautifully and stay light.
- Salt: Just a pinch brings out all the flavors and balances the sweetness.
- Buttermilk: Adds tang and tenderness for a moist, melt-in-your-mouth cake.
- Vegetable oil: Keeps the crumb soft and luscious, even after chilling.
- Large eggs: Provide structure and richness to the batter.
- Vanilla extract: Rounds out the flavors with a warm, inviting aroma.
- Hot water: Helps dissolve the cocoa powder and creates a smooth, pourable batter.
- Strong brewed coffee: Intensifies the chocolate flavor without tasting like coffee—trust me, it’s magic!
- Seedless raspberry jam: Adds a layer of juicy, tangy fruitiness between the cakes.
- Semisweet or dark chocolate (for filling): The heart of the truffle layer, bringing deep, luxurious flavor.
- Heavy cream (for filling & ganache): Makes everything silky and decadent, both in the filling and the glossy topping.
- Fresh raspberries: Lightly mashed into the filling for bursts of real berry flavor.
- Chopped semisweet chocolate (for ganache): Ensures a perfectly pourable, shiny finish.
- Fresh raspberries & chocolate shavings (optional): For a stunning, bakery-worthy presentation.
How to Make Chocolate Raspberry Truffle Cake
Step 1: Prepare and Bake the Chocolate Cake Layers
Start by preheating your oven to 350°F and greasing two 8-inch round cake pans. Don’t forget to line them with parchment—it makes for a seamless release later. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, oil, eggs, and vanilla, then mix until smooth. Now, stir in the hot water and coffee; the batter will seem thin, but that’s exactly what you want for a super-moist cake. Divide the batter evenly between your pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before moving on.
Step 2: Make the Raspberry Truffle Filling
While the cakes cool, it’s time for the most decadent part: the raspberry truffle filling. Heat the heavy cream in a saucepan until it’s just starting to steam—no need to boil. Pour it over your chopped chocolate in a heatproof bowl and let it sit for two minutes to melt. Stir the mixture until velvety-smooth, then add the vanilla extract and lightly mashed fresh raspberries. Chill the filling for 15 to 20 minutes; it should be thick enough to spread but still luscious.
Step 3: Assemble the Layers
Once your cakes are completely cool, spread the seedless raspberry jam over one layer. This not only adds a punch of fruity flavor, but also helps keep the cake moist. Carefully spread the chilled raspberry truffle filling over the jam, then gently place the second cake layer on top. Take your time here—a little patience equals a beautiful, bakery-worthy result.
Step 4: Create the Chocolate Ganache
For the finishing touch, heat the heavy cream for the ganache until it’s steaming, then pour it over the chopped chocolate. Let it sit for two minutes, then stir until silky and smooth. Allow the ganache to cool slightly so it thickens just enough to pour, but not so much that it’s hard to spread. Pour it over the assembled cake, letting it drip artistically down the sides.
Step 5: Garnish and Chill
Top your masterpiece with fresh raspberries and a snowfall of chocolate shavings if you like. This not only makes your Chocolate Raspberry Truffle Cake look stunning, but adds extra bursts of flavor and texture. Chill the cake until you’re ready to wow your guests (or yourself!), and bring it to room temperature before slicing for the softest crumb and silkiest ganache.
How to Serve Chocolate Raspberry Truffle Cake
Garnishes
To make your cake truly irresistible, crown it with a handful of plump, fresh raspberries and a generous sprinkle of dark chocolate shavings. These simple garnishes add a pop of color and an extra layer of indulgence, making every slice look straight out of a fancy patisserie.
Side Dishes
While this Chocolate Raspberry Truffle Cake is the star, it pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a refreshing contrast, serve with fresh berries on the side, or even a glass of cold milk or strong espresso to balance the rich chocolate.
Creative Ways to Present
If you’re feeling playful, try cutting the cake into petite squares and serving them as truffle bars at a party. For an elegant twist, garnish each slice with a mint leaf or a drizzle of raspberry coulis. Individual mini cakes are a fun option for special occasions—just use small cake rings and assemble as you would the main cake!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chocolate Raspberry Truffle Cake tightly in plastic wrap or store in an airtight container. It will stay moist and delicious for up to 3 days in the refrigerator. If you’ve garnished with fresh raspberries, just be aware they’re best enjoyed within a day or two.
Freezing
To freeze, slice the cake and wrap each piece individually or wrap the whole cake well in several layers of plastic wrap and foil. The cake will keep its flavor and texture for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge for best results.
Reheating
While this cake is usually served chilled or at room temperature, if you prefer a slightly warm, gooey experience, microwave a slice for just 10 to 15 seconds. The ganache will become silky, and the truffle filling will soften—pure bliss!
FAQs
Can I make the Chocolate Raspberry Truffle Cake without coffee?
Absolutely! If you prefer not to use coffee, simply replace it with additional hot water. The coffee just deepens the chocolate flavor, but your cake will still be delicious without it.
What can I use instead of raspberry jam?
If you’re out of raspberry jam, you can substitute with another berry jam or even a layer of fresh mashed raspberries mixed with a little sugar. The fruity layer is key for balancing the chocolate richness.
Do I have to use both semisweet and dark chocolate?
You can use all semisweet or all dark chocolate, depending on your preference. Semisweet gives a classic, balanced flavor, while dark chocolate adds a more intense, bittersweet note.
How far in advance can I make the cake?
The Chocolate Raspberry Truffle Cake can be made up to two days ahead. Just keep it refrigerated and bring to room temperature before serving for the best flavor and texture.
Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a 1:1 replacement and includes xanthan gum for structure.
Final Thoughts
If you love rich chocolate and juicy raspberries, you owe it to yourself to try this Chocolate Raspberry Truffle Cake. It’s a labor of love that’s absolutely worth every step, and I promise it will make any occasion feel extra special. Gather your ingredients and jump in—the hardest part is waiting to take that first decadent bite!
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Chocolate Raspberry Truffle Cake Recipe
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and decadent Chocolate Raspberry Truffle Cake combines moist chocolate layers with a luscious raspberry truffle filling and a smooth chocolate ganache, perfect for any special occasion or romantic dessert.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1/2 cup strong brewed coffee (or additional hot water)
- 1/2 cup seedless raspberry jam
For the Raspberry Truffle Filling:
- 8 ounces semisweet or dark chocolate, chopped
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup fresh raspberries (lightly mashed)
For the Chocolate Ganache:
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
For Garnish (optional):
- Fresh raspberries
- Chocolate shavings
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture until smooth and well incorporated. Then, gradually stir in the hot water and brewed coffee until the batter is fully combined and smooth; note that the batter will be fairly thin.
- Bake the Cakes: Divide the cake batter evenly between the two prepared pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove from the oven and allow the cakes to cool completely in the pans before proceeding.
- Make the Raspberry Truffle Filling: While the cakes are cooling, heat the heavy cream in a saucepan over medium heat until it just begins to steam—avoid boiling. Pour the hot cream over the chopped semisweet or dark chocolate placed in a bowl. Let sit undisturbed for 2 minutes to allow the chocolate to soften. Stir gently until the mixture becomes smooth and glossy. Then fold in the vanilla extract and lightly mashed fresh raspberries. Chill this mixture in the refrigerator for 15 to 20 minutes, or until thickened but still spreadable.
- Assemble the Cake: Once the cakes are fully cooled, spread the seedless raspberry jam evenly over the top of one cake layer. Then, spread the raspberry truffle filling over the jam layer. Carefully place the second cake layer on top, pressing gently to secure the layers together.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan again until steaming. Pour it over the chopped semisweet chocolate in a separate bowl. Let it sit for 2 minutes, then stir until the ganache is smooth and glossy. Allow it to cool slightly so it thickens but remains pourable.
- Finish the Cake: Pour the ganache evenly over the top of the assembled cake, letting it drip naturally down the sides to create an elegant look. Garnish with fresh raspberries and chocolate shavings if desired. Chill the cake until ready to serve to allow the ganache to set.
Notes
- The coffee enhances the chocolate flavor subtly and does not impart a coffee taste.
- This cake can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving for optimal texture and flavor.
- If you prefer a stronger raspberry flavor, you can add more fresh raspberries to the truffle filling or as additional garnish.
- Ensure the cakes are completely cooled before assembling to prevent melting the filling or ganache.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
