Chocolate Raspberry Truffle Cake
A decadent yet light dessert that pairs rich chocolate with fresh raspberries, featuring a creamy truffle filling and glossy ganache topping.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 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 substitute buttermilk for extra tang
- 1/2 cup vegetable oil substitute mild olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries can use thawed frozen raspberries, drained
For the raspberry truffle filling
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped 60–70% cacao recommended
- 1/4 cup sugar
- 1 cup fresh raspberries for folding into ganache after smooth
For the ganache topping
- 3/4 to 1 cup additional heavy cream depending on desired thickness
- 8 ounces additional chopped bittersweet chocolate match the 8 oz or use slightly more for a thicker coating
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until well blended.
- Add the eggs, milk, vegetable oil, and vanilla. Beat on medium until combined, avoid overmixing.
- Carefully stir in the boiling water. Batter will be thin. Divide evenly between the prepared pans.
Baking
- Bake for 30–35 minutes, rotating the pans halfway through. A toothpick inserted should come out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then loosen edges and turn out onto wire racks to cool completely.
Raspberry Truffle Filling
- Heat the heavy cream until it just begins to simmer. Pour over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth.
- Stir in the sugar until dissolved, then fold in the fresh raspberries. Chill in the refrigerator until thickened, about 30–60 minutes.
Assembling the Cake
- Place one cake layer on a serving plate. Spread the chilled raspberry truffle filling evenly, leaving a small border.
- Top with the second cake layer.
Ganache Topping
- Heat the cream (start with 3/4 cup) until steaming. Pour over the additional chopped chocolate. Let sit, then whisk until glossy and smooth.
- Cool slightly until pourable, then pour over the center of the cake, letting it drip down the sides.
- Chill briefly to set the ganache (10–20 minutes) and decorate with extra raspberries.
Notes
For seedless filling, press the raspberry–ganache mixture through a fine mesh sieve before chilling. Use light cream for a lower-fat option for ganache.