Decadent Chocolate Raspberry Truffle Cake

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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.

Decadent Chocolate Raspberry Truffle Cake

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• Author: easysweetmeal
• Total Time: 60 minutes
• Yield: 8–10 servings 1x

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Description

Chocolate Raspberry Truffle Cake: Moist chocolate layers filled with tangy raspberry compote and topped with rich dark chocolate ganache. Decadent, fruity, and perfect for any celebration.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 1 ½ cups fresh raspberries (or frozen, thawed)

• ¼ cup sugar

• 1 tablespoon lemon juice

• 1 ½ cups dark chocolate chips

• ¾ cup heavy cream

• 2 tablespoons unsalted butter

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Instructions

Step 1: Prep the Cake Pans

• Preheat oven to 350°F (175°C).

• Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Make the Cake Batter

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.

2. In a large mixing bowl, cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then mix in the vanilla extract.

4. Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix just until combined.

Step 3: Bake the Cake

• Divide the batter evenly between the two pans.

• Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

• Let the cakes cool completely on a wire rack before assembling.

Step 4: Prepare the Raspberry Filling

• In a small saucepan, combine raspberries, sugar, and lemon juice.

• Simmer over medium heat for 5–7 minutes, stirring often, until thickened.

• Allow to cool to room temperature.

Step 5: Make the Ganache

• Heat the heavy cream until it just begins to boil.

• Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2–3 minutes.

• Stir until smooth and glossy, then add in the butter and mix until fully melted.

Step 6: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread the raspberry filling evenly over the top.

3. Add the second cake layer.

4. Pour ganache over the top, letting it drip down the sides for a beautiful finish.

Step 7: Chill and Serve

• Refrigerate the cake for at least 1 hour before serving.

• Slice and enjoy.

Notes

• Make sure your cake is completely cool before layering and frosting to prevent melting

• For an elegant touch, garnish with fresh raspberries or chocolate curls

• This recipe is great for beginner bakers who want impressive results with simple steps

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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