Description
This chocolate raspberry truffle cake is rich, moist, and layered with fresh raspberries and a silky chocolate ganache filling. A stunning dessert for any celebration.
Ingredients
For the Cake:
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
For the Truffle Filling:
4 oz semisweet chocolate, chopped
½ cup heavy cream
2 tbsp unsalted butter
¼ cup raspberry jam
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix oil, eggs, buttermilk, coffee, and vanilla. Combine with dry ingredients and stir just until smooth.
Fold in raspberries gently.
Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then on a wire rack.
Make the truffle filling: Heat cream until simmering. Pour over chopped chocolate and let sit 2 minutes, then stir until smooth. Add butter and raspberry jam; mix until glossy. Cool to spreading consistency.
Assemble: Spread half the truffle filling over one cake layer, top with the second layer, and spread the rest on top, letting it drip slightly down the sides.
Chill at least 1 hour before slicing.
Notes
Coffee enhances chocolate flavor—no strong coffee taste.
Don’t overmix the batter to keep it tender.
Use frozen raspberries without thawing to prevent excess moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
