Decadent Raspberry Chocolate Truffle Cake Recipe

This Raspberry Chocolate Truffle Cake is a rich and indulgent dessert that combines the luscious flavors of chocolate and fresh raspberries. Perfect for special occasions or as a delightful treat, this cake is sure to impress.

The recipe is straightforward and requires basic baking techniques. It features layers of moist chocolate cake filled with raspberry ganache, making it a standout dessert option.

Rich Raspberry Chocolate Truffle Cake Recipe

This cake consists of layers of chocolate cake paired with a smooth raspberry chocolate ganache. The recipe takes about 1 hour and 30 minutes from start to finish and serves 10 people. It’s an ideal choice for celebrations or as a luxurious dessert.

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup fresh raspberries
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Powdered sugar for dusting (optional)
Additional raspberries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined. Gradually stir in boiling water until the batter is smooth.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Ganache: In a saucepan, heat the heavy cream until just boiling. Pour over the chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth. Fold in fresh raspberries.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry ganache on top. Place the second cake layer on top and cover the entire cake with the remaining ganache.
Garnish: Dust with powdered sugar and top with additional raspberries if desired. Slice and serve.