If you’re searching for an indulgent dessert that blends rich chocolate, luscious raspberry filling, and a velvety ganache, this Chocolate Raspberry Truffle Cake is a dream come true. Perfect for holidays, romantic dinners, birthdays, or anytime you crave a gourmet treat, this cake delivers maximum flavor with minimal fuss.
Why You’ll Love This Recipe
-
Rich and moist texture thanks to buttermilk and cocoa powder
-
Homemade raspberry filling with a sweet-tart balance
-
Silky chocolate ganache for a professional finish
-
Perfect for special occasions and celebrations
-
Uses budget-friendly, high-quality ingredients
Ingredients Breakdown:
For the Cake:
-
1 1/2 cups all-purpose flour – provides structure and body
-
1/2 cup cocoa powder – gives the cake its deep chocolate flavor
-
1 tsp baking soda – leavening agent to help the cake rise
-
1/2 tsp salt – enhances and balances the sweetness
-
1/2 cup unsalted butter (softened) – adds moisture and richness
-
1 cup sugar – sweetens the cake
-
2 eggs – binds the ingredients and adds softness
-
1 cup buttermilk – keeps the cake moist and tender
-
1 tsp vanilla extract – adds warm, aromatic flavor
For the Raspberry Filling:
-
1 1/2 cups fresh raspberries – for a juicy, tart layer
-
1/4 cup sugar – sweetens and balances the raspberries
-
1 tbsp lemon juice – enhances the berry flavor and thickens the mixture
For the Chocolate Truffle Ganache:
-
1 1/2 cups dark chocolate chips – rich and smooth chocolate base
-
3/4 cup heavy cream – makes the ganache luxuriously creamy
-
2 tbsp butter – adds shine and silkiness
Tips and Tricks
-
Bring all ingredients to room temperature for the best mixing results
-
Do not overmix the batter to avoid a dense cake
-
Let the raspberry filling cool completely before layering
-
For a thicker ganache, refrigerate it briefly before pouring
Variations and Customizations
-
Use a gluten-free flour blend to make the cake gluten-free
-
Make it dairy-free by substituting plant-based butter and cream
-
Add a tablespoon of raspberry liqueur to the filling for an adult twist
-
Sprinkle toasted almonds between layers for added texture
Pairing Suggestions
-
Enjoy with a glass of red wine like Merlot or Cabernet Sauvignon
-
Serve with espresso or a rich black coffee
-
Pair with vanilla bean ice cream or raspberry sorbet for a full dessert experience
Storage Instructions
-
Refrigerator: Store in an airtight container for up to 5 days
-
Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months
-
Room Temperature: Best served slightly chilled or at room temperature
Popular Questions
Can I use raspberry jam instead of homemade filling?
Yes, high-quality raspberry preserves work well as a substitute if you’re short on time.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers up to a day in advance and store them tightly wrapped until ready to assemble.
What type of chocolate should I use for ganache?
Use dark chocolate with 60–70% cocoa content for a rich, truffle-like ganache.