Chocolate Raspberry Truffle Cake
Indulge in pure decadence with this Chocolate Raspberry Truffle Cake, a showstopping dessert that combines rich chocolate layers with a luscious raspberry filling and velvety ganache. Perfectly balanced between bittersweet and fruity, this cake features moist chocolate sponge infused with boiling water for an ultra-tender crumb. Fresh raspberries are gently mashed with seedless jam to create a vibrant filling, while a creamy ganache made from bittersweet chocolate and heavy cream envelopes the cake in silky perfection. Topped with a glossy glaze and adorned with fresh raspberries, this elegant cake is ideal for special occasions or as the ultimate treat for chocolate and berry lovers. Easy-to-follow steps ensure success every time, while its stunning presentation guarantees a dessert that will steal the spotlight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 8 ounces Bittersweet chocolate
- 1 cup Heavy cream
- 1.5 cups Fresh raspberries
- 0.5 cup Seedless raspberry jam
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly pour in the boiling water and mix until the batter is smooth and thin.
Divide the batter equally between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the ganache, chop the bittersweet chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it just starts to simmer, then pour it over the chocolate.
Let it sit for 2-3 minutes, then stir until smooth. Chill for 20 minutes, stirring occasionally, until thickened to a spreadable consistency.
In a small bowl, gently mash 1 cup of raspberries with the raspberry jam to make the filling.
Place one cake layer on a serving plate. Spread a layer of raspberry filling over the top. Add a layer of ganache on top of the raspberry layer.
Place the second cake layer on top and spread the remaining ganache evenly over the entire cake.
In a small saucepan, melt the unsalted butter and add any remaining ganache. Warm until smooth and glossy, then pour it over the top of the cake for a shiny glaze.
Decorate with the remaining fresh raspberries on top. Refrigerate for at least 1 hour to set.
Slice and serve at room temperature for the best texture and flavor. Enjoy your Chocolate Raspberry Truffle Cake!
Nutrition Facts
Calories |
6273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.1 g | 416% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 852.1 g | 310% | |
| Dietary Fiber | 97.1 g | 347% | |
| Total Sugars | 544.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 814 mg | 63% | |
| Iron | 67.0 mg | 372% | |
| Potassium | 5042 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
