Name: Chocolate Raspberry Truffle Cake
Prep time: 20 min
Cook time: 30 min
Total time: PT-487634H40M
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup granulated sugar; ½ cup cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup vegetable oil; 2 large eggs; ½ cup buttermilk (or milk + ½ tsp vinegar); ½ cup strong brewed coffee, cooled; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 4 oz semisweet chocolate, chopped; ½ cup heavy cream; 2 tbsp unsalted butter; ¼ cup raspberry jam

Why You’ll Love This Recipe

I adore this cake for its intense chocolate flavor balanced with the tart brightness of raspberries. The coffee enhances the chocolate, while the silky truffle filling adds luxurious depth. It’s a showstopper dessert that always impresses and satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

1½ cups all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
2 large eggs
½ cup buttermilk (or milk + ½ tsp vinegar)
½ cup strong brewed coffee, cooled
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries

For the truffle filling:

4 oz semisweet chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter
¼ cup raspberry jam

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I combine the oil, eggs, buttermilk, coffee, and vanilla until smooth.
I add the wet ingredients to the dry ingredients and stir until just combined. Then I gently fold in the raspberries.
I divide the batter evenly between the two pans and bake for 25–30 minutes, until a toothpick inserted comes out with just a few moist crumbs. I cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, I prepare the truffle filling: I heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. I let it sit for 2 minutes before stirring until smooth. Then I stir in the butter and raspberry jam until the mixture is glossy. I let it cool until it reaches a spreadable consistency.
To assemble, I place one cake layer on a serving plate and spread half of the truffle filling over the top. I add the second cake layer and spread the remaining truffle mixture on top, allowing it to drip slightly down the sides for an elegant look.
I chill the cake in the refrigerator for at least 1 hour to set the filling before slicing and serving.

Servings and timing

This recipe makes 12 servings. Prep time is about 20 minutes, baking takes 30 minutes, and with cooling and assembly, total time is approximately 1 hour and 50 minutes. Each slice contains around 420 kcal.

Variations

Sometimes I mix in white chocolate chips or swirl extra jam between the layers for a bolder raspberry note. If I want a darker chocolate profile, I use bittersweet chocolate in the truffle. For an even more decadent touch, I add fresh raspberries between the layers.

storage/reheating

I store the cake in the refrigerator, covered, for up to 4 days. It’s best served at room temperature, so I take it out about 30 minutes before serving. This cake also freezes well—I slice and wrap pieces individually for future treats.

FAQs

Can I use frozen raspberries?

Yes, I often use frozen raspberries straight from the freezer. I don’t thaw them first to avoid excess moisture.

What kind of chocolate is best for the truffle?

I use semisweet or bittersweet chocolate depending on my mood. Both melt beautifully and pair well with raspberries.

Can I bake this as a single-layer cake?

Yes, I use a 9×13-inch pan and spread all the truffle filling on top. It’s just as delicious and easier to serve.

How do I make it gluten-free?

I substitute the flour with a gluten-free baking blend. I also double-check that the chocolate and other ingredients are gluten-free.

Can I make this ahead?

Definitely. I often bake the cake layers and make the truffle filling a day ahead, then assemble it the next day.

Conclusion

This Chocolate Raspberry Truffle Cake is a dreamy dessert that I come back to time and again. Its rich, moist layers and luscious filling make every bite a luxurious treat worthy of any celebration.