Chocolate Raspberry Truffle Cake Recipe
If you are ready to swoon over a dessert that brings together the lusciousness of chocolate and the bright tartness of fresh raspberries, this Chocolate Raspberry Truffle Cake Recipe is for you. This cake is richly indulgent with moist cocoa layers, a fruity raspberry filling, and a silky chocolate ganache truffle frosting that melts in your mouth. Whether you’re celebrating a special occasion or simply craving some sweet comfort, this cake hits every note perfectly and will quickly become one of your favorite go-to recipes to share with friends and family.
Ingredients You’ll Need
Every ingredient in this Chocolate Raspberry Truffle Cake Recipe has a purpose, creating that perfect balance of flavors and textures. The cake layers rely on simple pantry staples that blend together for moistness and tender crumb, while the raspberry filling adds a fresh, fruity burst. Finally, the truffle ganache frosting is rich, creamy, and packed with chocolatey goodness, making this cake a true indulgence.
- 1 cup all-purpose flour: The base of the cake, providing structure without weighing it down.
- ½ cup unsweetened cocoa powder: For deep, intense chocolate flavor; use a quality cocoa for best results.
- 1 teaspoon baking powder: Helps the cake rise and stay light.
- ½ teaspoon baking soda: Adds lift and tenderness to the crumb.
- ¼ teaspoon salt: Enhances all flavors and balances sweetness.
- ¾ cup granulated sugar: Adds sweetness and helps with cake texture.
- ½ cup brown sugar: Gives subtle molasses notes and moisture.
- 2 large eggs: Bind everything together and give richness.
- ½ cup vegetable oil: Keeps the cake moist and tender.
- 1 teaspoon vanilla extract: Lifts the chocolate flavors beautifully.
- ½ cup sour cream: Adds richness and a slight tang for balance.
- ½ cup hot water or coffee: Enhances chocolate depth and smooths batter consistency.
- ¾ cup raspberry jam or preserves: The heart of the filling, bringing sweetness and fruitiness.
- 1½ cups fresh raspberries: Adds fresh texture and tangy pops within the cake.
- 1½ cups heavy cream: Essential for creating silky, rich ganache frosting.
- 12 ounces semi-sweet chocolate chips or chopped chocolate: The star of the truffle ganache, choose high-quality chocolate.
- 1 tablespoon butter: Adds sheen and smoothness to the ganache.
- 1 teaspoon vanilla extract: Brings out the complexity in the chocolate cream frosting.
How to Make Chocolate Raspberry Truffle Cake Recipe
Step 1: Prepare the Cake Batter
First, preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper. In a medium bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a large mixing bowl, beat together the granulated and brown sugars with the eggs, vegetable oil, and vanilla until smooth and glossy. Next, mix in the sour cream for richness, then gradually add the dry ingredients. Finally, pour in the hot water or coffee and mix until you achieve a smooth, velvety batter that promises moist chocolate layers.
Step 2: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and bake for 22 to 26 minutes. To test doneness, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, your cake layers are ready. Cool them completely on wire racks before moving on to filling and frosting to ensure the best texture and presentation for your Chocolate Raspberry Truffle Cake Recipe.
Step 3: Make the Chocolate Ganache Truffle Frosting
Gently heat the heavy cream in a saucepan just until it starts to simmer—avoid boiling. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl and let it sit for 1 to 2 minutes to soften the chocolate. Then add butter and vanilla extract and whisk until smooth and glossy. Let this ganache cool at room temperature for about an hour, stirring occasionally, until it thickens to a luscious, spreadable consistency perfect for frosting.
Step 4: Assemble the Cake
Begin by spreading an even layer of raspberry jam over one cake layer to add sweetness and moisture. Top this jam with a generous handful of fresh raspberries for texture and a lively tart contrast. Carefully place the second cake layer on top to complete your cake’s foundation. Finally, frost the top and sides with the cooled ganache truffle frosting, smoothing it out for that elegant, glossy finish. Chill slightly to set if needed, and your Chocolate Raspberry Truffle Cake Recipe is almost ready for its grand debut!
How to Serve Chocolate Raspberry Truffle Cake Recipe
Garnishes
For finishing touches, adorn your cake with extra fresh raspberries or delicate chocolate shavings. These simple garnishes not only add visual appeal but also enhance the fresh and rich flavor experience of the cake. The bright red raspberries paired against the silky chocolate frosting create a classic look that is as inviting as it is delicious.
Side Dishes
Serve a slice of this cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add a creamy contrast that balances the rich chocolate and tart raspberries. A cup of freshly brewed coffee or a glass of sparkling berry-infused water also pairs beautifully, rounding out a memorable dessert experience.
Creative Ways to Present
Elevate your presentation by serving this cake on a rustic wooden platter or a sleek mirrored tray to reflect its stunning layers. You could also sprinkle edible gold flakes or dust a bit of powdered sugar around the edges for a sophisticated touch. For a fun party twist, serve individual slices in small glass jars layered with extra fresh raspberries and ganache drizzles for a deconstructed take on this beloved Chocolate Raspberry Truffle Cake Recipe.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator wrapped tightly to maintain freshness. Leftovers will stay moist and flavorful for up to 4 days—just remember to bring slices to room temperature before serving so the ganache softens and the flavors become fully expressive again.
Freezing
If you want to prepare this cake in advance, it freezes well. Wrap it securely in plastic wrap and place it in an airtight container or freezer bag for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then let it sit at room temperature for an hour to regain its smooth, sliceable texture.
Reheating
Because this cake is best served at room temperature, reheating is not necessary. However, if you prefer a slightly warmer slice, allow it to sit out for about 30 minutes to soften the ganache naturally. Avoid microwaving, which might melt the frosting unevenly and affect the texture.
FAQs
Can I use frozen raspberries instead of fresh in this Chocolate Raspberry Truffle Cake Recipe?
Yes, frozen raspberries can be used, especially for the filling, but it’s best to thaw and drain them well to avoid excess moisture affecting the cake layers. Fresh raspberries, however, offer a better texture and brightness when layered inside or used as garnish.
Is this cake suitable for vegetarians?
Absolutely! This Chocolate Raspberry Truffle Cake Recipe uses no animal gelatin or meat products, making it a perfect vegetarian dessert. Just ensure that your chocolate chips are also vegetarian-friendly.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend that matches one-to-one ratios for flour. The texture may be slightly different but should still yield a delicious moist cake.
What if I don’t have coffee for the batter?
Hot water works perfectly in place of coffee and still intensifies the chocolate flavor nicely. Coffee adds a subtle richness but is not essential if you prefer to omit it.
How long does it take to make this cake from start to finish?
From prepping ingredients to cooling, assembling, and chilling, expect about 1 hour plus the necessary time for the ganache to set. The effort is well worth the decadent reward!
Final Thoughts
This Chocolate Raspberry Truffle Cake Recipe is a celebration of flavors and textures that’s sure to delight anyone lucky enough to have a slice. It’s approachable enough for a home baker yet impressive enough for special occasions. Give it a try—you’ll love how effortlessly it brings a little bit of gourmet magic into your kitchen and onto your dessert table!
Print
Chocolate Raspberry Truffle Cake Recipe
- Total Time: 1 hour plus cooling and chilling
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A decadent Chocolate Raspberry Truffle Cake featuring moist layers of rich cocoa cake filled with fresh raspberries and raspberry jam, finished with a smooth, luscious chocolate ganache truffle frosting. Perfect for special occasions or any time you want an indulgent, fruity chocolate dessert.
Ingredients
For the cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup hot water or coffee
For the raspberry filling:
- ¾ cup raspberry jam or preserves
- 1½ cups fresh raspberries
For the chocolate ganache truffle frosting:
- 1½ cups heavy cream
- 12 ounces semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Prepare cake pans and oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and aerate for a tender cake texture.
- Beat wet ingredients: In a large bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Incorporate sour cream and dry ingredients: Stir the sour cream into the wet mixture, then gradually mix in the sifted dry ingredients, ensuring no lumps remain.
- Add hot liquid: Pour in the hot water or coffee slowly while mixing until the batter becomes smooth and slightly thin, enhancing the chocolate flavor and moistness.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on a wire rack.
- Prepare the ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over semi-sweet chocolate in a heat-proof bowl and let sit for 1–2 minutes.
- Finish the ganache: Add butter and vanilla extract to the chocolate and cream mixture, then whisk until smooth and glossy. Allow the ganache to cool at room temperature for about 1 hour until it thickens and becomes spreadable.
- Assemble the cake: Spread raspberry jam evenly over one cooled cake layer. Arrange fresh raspberries on top of the jam layer. Place the second cake layer over the raspberry topping.
- Frost the cake: Using a spatula, spread the thickened ganache over the top and sides of the cake evenly. Chill the cake slightly in the refrigerator to set the frosting if desired.
- Garnish and serve: Decorate with extra fresh raspberries or chocolate shavings before serving for an elegant finish.
Notes
- Use seedless raspberry jam for a smoother filling texture without seeds.
- The cake can be made a day ahead and stored covered in the refrigerator to enhance flavors.
- Bring the cake to room temperature before serving to enjoy the ganache’s creamy texture.
- Substitute coffee for hot water to intensify the chocolate flavor in the cake.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
