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
Scale
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
