Decadent Chocolate Raspberry Truffle Cake

Decadent Chocolate Raspberry Truffle Cake

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Decadent Chocolate Raspberry Truffle Cake

A luxurious, rich chocolate cake layered with raspberry filling and silky chocolate ganache, finished with a glossy chocolate glaze. Perfect for special occasions!

Ingredients

For the Chocolate Cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) strong brewed coffee (hot, enhances chocolate flavor)
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract

For the Raspberry Filling:

  • 2 cups (250g) fresh or frozen raspberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (mixed with 1 tbsp water)

For the Chocolate Ganache:

  • 12 oz (340g) semi-sweet or dark chocolate, finely chopped
  • 1½ cups (360ml) heavy cream
  • 2 tbsp unsalted butter

For the Chocolate Glaze (Optional):

  • 4 oz (115g) dark chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 tbsp light corn syrup (for shine)

For Garnish:

  • Fresh raspberries
  • Chocolate shavings
  • Edible gold leaf (optional)

Instructions

1. Bake the Chocolate Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
  2. Whisk dry ingredients – In a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Mix wet ingredients – In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla.
  4. Combine – Gradually add wet ingredients to dry, mixing until smooth (batter will be thin).
  5. Bake – Divide batter evenly between pans. Bake 30-35 mins, or until a toothpick comes out clean. Cool completely.

2. Make the Raspberry Filling:

  1. Cook raspberries – In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 5-7 mins, stirring occasionally.
  2. Thicken – Add cornstarch slurry and cook for 1-2 mins until thickened. Strain to remove seeds (optional). Cool completely.

3. Make the Chocolate Ganache:

  1. Heat cream – In a saucepan, warm cream until steaming (do not boil).
  2. Melt chocolate – Pour hot cream over chopped chocolate. Let sit 2 mins, then stir until smooth. Add butter and stir until glossy. Cool to spreading consistency.

4. Assemble the Cake:

  1. Level cakes – Trim domes for even layers.
  2. Layer 1 – Place one cake layer on a plate. Spread ½ of the ganache, then pipe a dam of ganache around the edge. Fill with raspberry filling.
  3. Layer 2 – Top with the second cake layer. Frost the outside with remaining ganache. Chill 30 mins.

5. Add Chocolate Glaze (Optional):

  1. Heat cream and corn syrup until steaming. Pour over chopped chocolate. Let sit, then stir until smooth.
  2. Pour over the chilled cake, letting it drip down the sides. Garnish with raspberries and chocolate shavings.

Tips for Success

✅ For extra moisture – Brush cake layers with raspberry liqueur or simple syrup.
✅ Make ahead – Bake cakes 1 day in advance; store wrapped at room temperature.
✅ Serving – Let cake sit at room temp 15-20 mins before slicing for the best texture.

This showstopping cake is a chocolate lover’s dream with a tangy raspberry twist! Perfect for anniversaries, Valentine’s Day, or any celebration. Enjoy! 💖🍫

Storage: Refrigerate up to 3 days. Bring to room temperature before serving.


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