Description
Indulge in the decadent delight of this Chocolate Raspberry Truffle Cake. Layers of moist chocolate cake sandwich a tangy raspberry filling, all encased in a luxurious truffle ganache frosting. Perfect for any special occasion!
Ingredients
Scale
For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water or brewed coffee
For the raspberry filling:
- 1½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch mixed with 1 tablespoon water
For the truffle ganache frosting:
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare pans: Preheat oven to 350°F and grease/line two 8-inch cake pans.
- Prepare the cake: Mix dry ingredients, add wet ingredients, incorporate hot water/coffee, divide batter, and bake.
- Make the raspberry filling: Cook raspberries, sugar, lemon juice until thickened.
- Create the ganache frosting: Heat cream, pour over chocolate chips, add butter and vanilla, then cool.
- Assemble the cake: Layer cake, raspberry filling, second cake layer, and spread ganache over the top and sides. Chill before serving.
Notes
- This cake is ideal for celebratory events, topped with fresh raspberries and chocolate shavings for added elegance.
- Prepare layers and ganache in advance and assemble on the day of serving for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
