Description
Dark Chocolate Raspberry Truffle Cake is a rich, moist, and elegant dessert that blends intense cocoa flavor with tart raspberries. Perfect for celebrations or gatherings, this truffle-style chocolate cake is a show-stopping centerpiece for any sweet occasion.
Ingredients
For the Cake:
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Granulated sugar
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Vegetable oil
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Eggs
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Vanilla extract
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Sour cream
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Hot water or brewed coffee
For the Filling & Frosting:
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Semisweet or dark chocolate chips (or chopped chocolate)
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Heavy cream
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Fresh raspberries
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Optional: Powdered sugar or cocoa powder (for dusting)
Instructions
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Prepare the Cake Batter:
Preheat oven to 350 °F (180 °C). Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, mix oil, sugar, eggs, vanilla, and sour cream until smooth.
Alternately add dry ingredients and hot water or coffee, mixing until just combined. -
Bake the Layers:
Divide batter into pans and bake for 25–30 minutes.
Cool in pans for 10 minutes, then turn onto wire racks to cool completely. -
Make the Raspberry Truffle Filling (optional):
Gently melt chocolate and cream together until smooth.
Fold in raspberries and cool until spreadable. -
Assemble the Cake:
Place one cake layer on a serving plate. Spread raspberry ganache.
Add second cake layer. Top with more ganache or leave sides exposed for a “naked” finish.
Garnish with fresh raspberries and a dusting of cocoa or powdered sugar. -
Chill & Serve:
Refrigerate at least 30 minutes. Slice with a hot, clean knife for best presentation.
Notes
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Use espresso instead of water for deeper chocolate flavor.
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For a gluten-free version, use almond flour and omit baking soda.
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Chill before slicing to stabilize ganache.
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Frozen raspberries can be used if drained well.