Chocolate Raspberry Truffle Cake

Introduction

Decadent, rich, and bursting with bold berry flavor, this Chocolate Raspberry Truffle Cake is a dessert masterpiece that every chocolate lover dreams of. Combining dark chocolate, tangy raspberries, and a velvety truffle filling, this cake is perfect for celebrations, date nights, or anytime you want a show-stopping sweet treat.

Dark chocolate is not only a delight for the tastebuds but also offers a range of health benefits, such as antioxidants and mood-boosting compounds. Learn more about the advantages of dark chocolate from this article by Healthline.

Raspberries bring a tart contrast and are rich in vitamin C, fiber, and antioxidants. If you’re curious about what makes raspberries so nutritious, check out this guide to raspberry nutrition.

Why You’ll Love This Cake

Rich, fudgy texture that melts in your mouth
Perfect balance of sweet and tart flavors
Elegant enough for special occasions yet easy enough to make at home
Make-ahead friendly for stress-free hosting

Ingredients You’ll Need

For the Chocolate Cake Layers:

1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
½ cup sour cream
½ cup brewed coffee (or hot water)
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract

For the Raspberry Truffle Filling:

1 cup heavy cream
10 oz bittersweet chocolate, chopped
1 teaspoon raspberry extract (optional)
1 cup fresh raspberries (plus more for garnish)

For the Ganache Topping:

½ cup heavy cream
6 oz semisweet chocolate, chopped
1 tablespoon butter (for shine)

How to Make Chocolate Raspberry Truffle Cake

1. Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together eggs, sugars, oil, and vanilla until smooth.
Add buttermilk and sour cream, then mix in the coffee.
Gradually add the dry ingredients to the wet mixture until fully combined.
Divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool completely before assembling.

2. Make the Truffle Filling

Heat the heavy cream until just simmering.
Pour over the bittersweet chocolate and let sit for 1–2 minutes.
Stir until smooth and glossy.
Add raspberry extract if using, then fold in the fresh raspberries.
Chill slightly until thickened but still spreadable.

3. Prepare the Ganache Topping

Heat cream in a small saucepan until just bubbling.
Pour over the semisweet chocolate and let sit.
Stir until smooth, then add butter for extra shine.

4. Assemble the Cake

Place one cake layer on a serving plate.
Spread the raspberry truffle filling evenly on top.
Add the second cake layer.
Pour the ganache over the top and let it drip down the sides.
Decorate with fresh raspberries and optional chocolate curls.

Tips for Success

Use high-quality chocolate for the richest flavor.
Let all components cool completely before assembly.
Chill the truffle filling slightly before spreading to avoid a runny consistency.
Add extra raspberries between the layers for more fruity goodness.

Variations to Try

White Chocolate Raspberry Cake: Swap dark chocolate with white chocolate for a sweeter twist.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Mini Truffle Cakes: Bake in ramekins for individual portions.
Nutty Addition: Add chopped hazelnuts or almonds between the layers.

What to Serve with This Cake

This decadent cake pairs wonderfully with:

A glass of red wine or port
Freshly brewed espresso or coffee
Vanilla bean ice cream
Whipped cream with mint garnish

Frequently Asked Questions (FAQs)

1. Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them wrapped at room temperature. Assemble and ganache just before serving.

2. Can I use frozen raspberries?

Yes, but thaw and drain them well to avoid excess moisture in the filling.

3. How should I store leftovers?

Keep in the fridge for up to 4 days in an airtight container. Bring to room temp before serving.

4. Can I freeze the cake?

Yes, freeze the unfrosted layers or fully assembled cake for up to 1 month. Thaw in the fridge overnight.

Final Thoughts

This Chocolate Raspberry Truffle Cake is a celebration of indulgence—decadent chocolate, luscious raspberry, and a silky ganache come together in perfect harmony. Whether you’re baking for a romantic evening or a festive gathering, this cake is sure to leave everyone swooning.

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