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
Scale
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
