Description
This decadent Chocolate Raspberry Truffle Cake combines rich cocoa layers with a luscious raspberry-infused chocolate truffle filling. Topped with a smooth chocolate ganache and fresh raspberries, this cake offers a perfect balance of deep chocolate flavor and refreshing fruitiness, ideal for special occasions or indulgent treats.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- ½ cup sour cream
For the Raspberry Truffle Filling:
- 8 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup raspberry puree (from fresh raspberries)
- 1 tablespoon sugar (optional, to sweeten puree)
For the Ganache:
- 6 oz semisweet or bittersweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon butter
For Garnish:
- 1 cup fresh raspberries
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Incorporate Boiling Water: Gradually pour in the boiling water, mixing continuously. The batter will be thin, which is expected and ensures a moist cake.
- Fold in Sour Cream: Stir the sour cream gently into the batter for extra richness, then divide the batter evenly between the two prepared cake pans.
- Bake the Cakes: Place pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center— it should come out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Raspberry Truffle Filling: In a small saucepan, heat the heavy cream and butter over medium heat until simmering, then remove from heat. Add chopped chocolate and stir until smooth. Mix in raspberry puree and vanilla extract. Taste the filling and add sugar if desired to sweeten. Cool to room temperature, then refrigerate for about 30 minutes to thicken.
- Prepare Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer, then remove from heat. Stir in the chopped chocolate until smooth and glossy, then add butter and stir to combine. Set aside to cool slightly.
- Assemble the Cake: Once cakes are completely cooled, slice each cake horizontally to create four thin layers. Place the first layer on a serving platter or cake stand.
- Layer with Filling: Spread a generous amount of raspberry truffle filling over the first cake layer. Repeat layering with remaining cake layers and filling until all layers are stacked.
- Apply Ganache: Pour the ganache over the top layer, using a spatula to spread it evenly over the top and sides of the cake for a smooth, glossy finish.
- Garnish: Decorate the cake with fresh raspberries arranged on top. Optionally, dust lightly with powdered sugar for an elegant look.
- Set and Serve: Allow the cake to rest for 30 minutes so that the ganache sets properly. Slice and serve to enjoy the rich, velvety chocolate and raspberry truffle flavors.
Notes
- For the raspberry puree, fresh raspberries are best, but frozen can be used if thawed and strained to remove seeds.
- Be careful not to overbake the cakes to maintain moistness.
- The boiling water helps to bloom the cocoa and create a more intense chocolate flavor in the cake.
- Refrigerate the truffle filling to help it thicken, making it easier to spread between cake layers.
- Use high-quality semisweet or bittersweet chocolate for better flavor in both filling and ganache.
- Allow the ganache to cool slightly before pouring to avoid melting the filling layers.
- Powdered sugar garnish is optional but adds a professional touch for presentation.
