Chocolate Raspberry Truffle Cake
A rich and velvety dessert that combines layers of chocolate cake with tart raspberry ganache, perfect for any occasion.
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Raspberry Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 cup fresh raspberries
- Additional raspberries and whipped cream for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat well until smooth.
- Gradually stir in boiling water (the batter will be thin).
Baking
- Pour the batter evenly into the prepared pans and 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. Allow them to fully cool.
Ganache Preparation
- In a saucepan, heat the heavy cream until it’s just about to boil. Remove it from heat, then stir in the chopped chocolate until melted and smooth.
Assembly
- Once the cakes are cooled, place one layer on a serving plate. Spread a layer of ganache on top, then scatter fresh raspberries over the ganache. Top with the second cake layer.
- Pour the remaining ganache over the top and let it drip down the sides.
- Decorate with additional raspberries and a dollop of whipped cream as desired.
Serving
- Serve and enjoy!
Notes
For a gluten-free version, use almond flour or a gluten-free all-purpose mix. Allow the cakes to cool completely before frosting to prevent the ganache from melting. Be careful not to overmix the batter to avoid a dense cake. For a more intense chocolate flavor, opt for high-quality chocolate in your ganache. Refrigerate wrapped in plastic or in an airtight container and consume within 3-4 days.