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Chocolate Raspberry Truffle Cake Recipe

Chocolate Raspberry Truffle Cake Recipe


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4.8 from 29 reviews

  • Total Time: 55 minutes
  • Yield: 8 1x

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

  1. Prepare the oven environment at 350F (175C) and coat two 8-inch round cake pans with a light grease layer to prevent sticking.
  2. Combine the dry ingredients – flour, cocoa powder, baking powder, and salt – in a mixing bowl, whisking thoroughly to eliminate any potential lumps.
  3. In a separate large bowl, cream the unsalted butter and sugar until the mixture becomes pale, fluffy, and significantly increased in volume.
  4. Incorporate eggs and vanilla extract into the butter mixture, blending until the ingredients are fully integrated and the texture becomes smooth.
  5. Gradually fold the dry ingredient mixture and milk into the butter base, alternating between the two to create a consistent, lump-free batter.
  6. Distribute the cake batter evenly between the prepared pans, ensuring uniform thickness for consistent baking.
  7. Bake the cake layers for 25-30 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean and dry.
  8. 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.
  9. Apply an even layer of raspberry jam across the surface of one cake layer, positioning the second layer carefully on top.
  10. Prepare the truffle ganache by heating heavy cream until it reaches a gentle simmer, then pour over finely chopped dark chocolate.
  11. Stir the chocolate and cream mixture until it transforms into a glossy, smooth ganache with no visible chocolate pieces.
  12. 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