Description
A rich and decadent Chocolate Raspberry Truffle Cake with layers of chocolate cake, raspberry filling, and chocolate ganache.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot water or brewed coffee
- ¾ cup raspberry jam or preserves
- ½ cup fresh raspberries (optional)
- 1½ cups semi-sweet chocolate chips or chopped chocolate
- ¾ cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk the sugars, eggs, oil, and vanilla. Add the buttermilk and mix until smooth.
- Gradually add the dry ingredients, mixing gently. Stir in the hot water or coffee until well blended.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Once cakes are cooled, spread raspberry jam over one cake layer. Top with fresh raspberries if using. Place the second layer on top.
- In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering. Pour over the chocolate and let sit for 2–3 minutes. Stir until smooth, then mix in the butter for that glossy finish.
- Pour or spread the ganache over the cake, letting it drip slightly down the sides for a truffle-like look. Let it set slightly before slicing and serving.
Notes
- Optional: For added richness, use brewed coffee instead of hot water.
- This cake can be made a day in advance and stored in the refrigerator.
- Ensure the cake is completely cooled before adding the ganache to avoid melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg