Chocolate Raspberry Truffle Cake

This decadent delicacy, Chocolate Raspberry Truffle Cake, blends the bright, tart explosion of fresh raspberries with the rich, deep flavor of dark chocolate. Typically, this cake has layers of rich chocolate cake with a creamy cream filling flavored with raspberries, all covered in a glossy chocolate ganache that resembles truffles. Perfect for special occasions or any celebration of rich flavors, the contrast between the silky chocolate and the vivid raspberry not only pleases the palate but also creates a visually appealing presentation.

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• Two 9‑inch layered cakes (serves approximately 10–12 per cake)

Components

Chocolate Cake Layers

Raspberry Cream Filling

Chocolate Ganache Truffle Glaze

Chocolate Cake Layers

Ingredients

• 1 1/4 cups (150 g) all‑purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1/4 cup (60 ml) vegetable oil
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup (120 ml) hot water

Instructions

Preheat the oven to 350°F (175°C) and get the pans ready. Line the bottoms of two 9-inch round cake pans with parchment paper and grease them.

Combine Dry Ingredients: Sift the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a big basin.

Mix Wet Ingredients: Beat the eggs, vegetable oil, buttermilk, hot water, and vanilla extract in a different bowl.

Make the Batter: To make the batter, gradually combine the wet and dry components.

Gently stir until it just blends (Avoid overmixing to keep the cake light).

Bake: Evenly distribute the batter among the pans that have been prepared. A toothpick inserted in the center should come out with a few moist crumbs after baking for 30 to 35 minutes. After ten minutes of cooling in the pans, move the cakes to a wire rack to finish cooling.

Raspberry Cream Filling

Ingredients

• 1 cup heavy cream, very cold
• 1/4 cup powdered (confectioners’) sugar, sifted
• 1/2 cup fresh raspberries, pureed (or strain the puree to remove seeds)
• 1/2 teaspoon raspberry extract (optional, for extra intensity)

Instructions

Beat the Cream: Using an electric mixer, beat the heavy cream and powdered sugar in a refrigerated basin until soft peaks form.

Add raspberry flavor: To add raspberry flavor, gently fold in the raspberry extract and puree until the mixture is smooth and uniformly pink. Put the cake in the fridge until you’re ready to assemble it.

Chocolate Ganache Truffle Glaze

Ingredients

• 8 ounces (225 g) semi‑sweet chocolate (or dark chocolate for a deeper flavor), chopped
• 1 cup heavy cream
• 1–2 tablespoons raspberry liqueur (or substitute 1/2 teaspoon raspberry extract for a non‑alcoholic version)

Instructions

Heat the Cream: Do not boil the heavy cream; instead, bring it to a simmer over medium heat in a small saucepan.

Prepare the Ganache:
Put the chopped chocolate in a basin that can withstand heat. Cover the chocolate with heated cream. Stir until smooth and glossy after letting it sit for two to three minutes. Add the raspberry extract or liquor and stir. Let the ganache cool slightly until it thickens but still pours easily.

Assemble

Level the Cakes: After the cake layers have cooled fully, trim any domed tops using a cake leveler or serrated knife to make the layers flat.
Put the cake in layers:
• Line your serving plate with one layer of chocolate cake.
• Cover the top with an even layer of raspberry cream filling, about 1/2 to 3/4 cup.
• Align the sides of the second cake layer and carefully place it on top.
Put the Ganache on:
• Cover the cake with the heated ganache.
• Gently push the ganache down the cake’s sides with an offset spatula so that it drips in a truffle-like cascade.
(Let the ganache flow naturally down the sides for a dramatic finale) .

Set and Garnish:
Garnish and set: Add some chocolate shavings and, if you’d like, some fresh whole raspberries to the cake. Before serving, place the assembled cake in the refrigerator for approximately an hour to solidify the ganache.

Serving Suggestions

• To ensure that all the flavors are present, let the cake sit at room temperature for 15 to 20 minutes before serving.
• For an even more decadent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Savor the perfect balance of rich chocolate, tart raspberry, and smooth truffle decadence in every slice of your handmade Chocolate Raspberry Truffle Cake!