Chocolate Raspberry Truffle Cake
A decadent dessert combining rich chocolate with tart raspberries, featuring layers of moist chocolate cake, raspberry preserves, and smooth chocolate ganache.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
For the Filling and Topping
- 1.25 cups raspberry preserves
- 1 cup fresh raspberries
- 1.5 cups heavy cream
- 12 oz semi-sweet chocolate chips or chopped bar
- 2 tbsp unsalted butter
- Fresh raspberries and cherries for topping Optional
- Extra ganache drizzle Optional
Instructions
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until fully combined.
- Add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter is smooth.
- Gradually stir in the boiling water. Divide the batter evenly among the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before assembling.
Make the Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a bowl and let it sit for about 3 minutes. Stir until glossy and smooth.
- Add the unsalted butter and mix until fully incorporated. Let the ganache cool until it thickens.
Assemble the Cake
- Place one layer of cake on a serving plate. Spread raspberry preserves, then a thin layer of ganache.
- Add the second cake layer and repeat with preserves and ganache.
- Place the final cake layer on top and cover with remaining ganache. Top with fresh raspberries and cherries.
Notes
Ensure ingredients are at room temperature for best results. Avoid opening the oven door too early while baking the cakes.