Go Back
Delicious Chocolate Raspberry Truffle Cake with rich chocolate and raspberry filling
Print Recipe

Chocolate Raspberry Truffle Cake

A delightful dessert that balances rich chocolate flavors with the bright tartness of raspberries, perfect for any celebration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert, Sweet
Cuisine: American, Baked Goods
Keyword: Baking, Chocolate Cake, Dessert Recipe, Raspberry Cake, Truffle Cake
Servings: 12 servings
Calories: 400kcal

Ingredients

For the cake base

  • 1.75 cups all-purpose flour For a light and fluffy texture.
  • 0.75 cups unsweetened cocoa powder Adds deep, chocolatey flavor.
  • 2 cups granulated sugar Sweetness that balances the tartness of the raspberries.
  • 1.5 tsp baking powder To help the cake rise.
  • 1.5 tsp baking soda Works in tandem with baking powder for fluffiness.
  • 1 tsp salt Enhances the flavors in the cake.
  • 2 pieces eggs Provides structure and moisture.
  • 1 cup buttermilk Adds richness and tenderness.
  • 0.5 cups vegetable oil Keeps the cake moist.
  • 1 tsp vanilla extract Adds depth to the flavor.
  • 1 cup boiling water Makes the batter smooth and silky.

For the filling and decoration

  • 1.25 cups raspberry preserves For a sweet, fruity filling.
  • 1 cup fresh raspberries Juicy and vibrant toppings.
  • 1.5 cups heavy cream For a glossy ganache.
  • 12 oz semi-sweet chocolate chips or chopped bar Rich chocolate flavor for the ganache.
  • 2 tbsp unsalted butter Gives the ganache a silky finish.
  • Fresh raspberries & cherries For topping.
  • Extra ganache drizzle (optional) For added flair.

Instructions

Preparation

  • 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 the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth, then stir in the boiling water carefully.

Baking

  • Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  • Allow the cakes to cool completely in their pans.

Ganache preparation

  • Heat the heavy cream in a saucepan until simmering. Pour it over the chopped chocolate in a bowl, let sit for 3 minutes, then stir until smooth.
  • Add the unsalted butter and mix until combined. Cool until it reaches a spreading consistency.

Assembly

  • Place one layer of cake on a serving plate and spread with raspberry preserves, then drizzle with ganache. Repeat with the second layer.
  • Top with the final layer and cover the entire cake with ganache.

Decoration

  • Decorate the top with fresh raspberries and cherries, and drizzle with extra ganache if desired.

Notes

Use high-quality chocolate for the ganache for best flavor, and chill the ganache if it’s too thin for spreading. Level cake tops for easier assembly, and consider adding other flavors or fruits as variation.