Description
Indulgent chocolate raspberry truffle cake promises a luxurious journey through rich, velvety layers of intense chocolate and bright raspberry essence. Each delectable slice offers a perfect balance of deep cocoa notes and tangy fruit, inviting you to savor a moment of pure culinary bliss.
Ingredients
Scale
Cake Base:
- 2 cups (480 ml) all-purpose flour
- 1 cup (100 g) cocoa powder
- 4 eggs
- 1 cup (240 ml) milk
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling and Topping:
- 1 cup (240 ml) raspberry jam
- 1 cup (240 ml) heavy cream
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 8 ounces (226 g) dark chocolate, chopped
Instructions
- Prepare the oven environment at 350F (175C) and coat two 8-inch round cake pans with a light grease layer to prevent sticking.
- Combine the dry ingredients – flour, cocoa powder, baking powder, and salt – in a mixing bowl, whisking thoroughly to eliminate any potential lumps.
- In a separate large bowl, cream the unsalted butter and sugar until the mixture becomes pale, fluffy, and significantly increased in volume.
- Incorporate eggs and vanilla extract into the butter mixture, blending until the ingredients are fully integrated and the texture becomes smooth.
- Gradually fold the dry ingredient mixture and milk into the butter base, alternating between the two to create a consistent, lump-free batter.
- Distribute the cake batter evenly between the prepared pans, ensuring uniform thickness for consistent baking.
- Bake the cake layers for 25-30 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cakes to rest in their pans for 10 minutes to stabilize, then carefully transfer to a wire cooling rack for complete temperature reduction.
- Apply an even layer of raspberry jam across the surface of one cake layer, positioning the second layer carefully on top.
- Prepare the truffle ganache by heating heavy cream until it reaches a gentle simmer, then pour over finely chopped dark chocolate.
- Stir the chocolate and cream mixture until it transforms into a glossy, smooth ganache with no visible chocolate pieces.
- Drizzle the ganache over the assembled cake, allowing it to cascade elegantly down the sides for a professional, decadent finish.
Notes
- Prevent cake from sticking by thoroughly greasing and lining the pans with parchment paper for easy removal.
- Check cake doneness by gently pressing the center; it should spring back and not leave an indentation when fully baked.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, ensuring a 1:1 replacement ratio.
- Enhance raspberry flavor by brushing each cake layer with raspberry liqueur or adding fresh raspberries between cake layers before applying jam.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 429 kcal
- Sugar: 39 g
- Sodium: 174 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 93 mg