Description
Chocolate Raspberry Truffle Cake is a rich dessert that combines chocolate and raspberry flavors for a decadent treat.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 2 cups fresh raspberries
- ½ cup granulated sugar (for filling)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Carefully stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan over medium heat, combine the raspberries, sugar, lemon juice, cornstarch, and water. Cook while gently stirring until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let cool.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 5 minutes.
- Stir the mixture until smooth and glossy. Add the butter and mix until fully incorporated. Allow the ganache to cool slightly before using.
- Place one layer of the chocolate cake on a serving plate. Spread the raspberry filling evenly over the top. Place the second layer of cake on top.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth it out if necessary.
- Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve chilled or at room temperature.
Notes
- Store leftovers in the refrigerator.
- Use fresh raspberries for the best flavor.
- Let the ganache cool slightly before pouring to avoid melting the cake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg