Why You'll Love It
- - Moist chocolate layers stay tender for days
- - Raspberry truffle adds a bright, fragrant lift
- - Simple ingredients, no fancy equipment needed
- - Gorgeous presentation makes any occasion feel special
*"The cake was the star of our dinner; the raspberry truffle was a revelation!"*
Essential Ingredient Guide
- Dark chocolate: Choose a high‑quality 70% cocoa bar; it gives depth and a glossy finish.
- Fresh raspberries: Select plump, deep‑red berries; they provide natural acidity and bright color.
- Heavy cream: Full‑fat cream creates a silky ganache that holds the truffle together.
- Butter: Softened butter adds richness and helps the cake stay moist.
- Lemon zest: A tiny amount lifts the raspberry flavor with a subtle citrus spark.
- Granulated sugar: Adjust sweetness to balance the tartness of the berries.
Complete Cooking Process
-
Ingredient Readiness:
Measure and sift dry ingredients, melt chocolate gently, and pat the raspberries dry.
-
Flavor Development:
Whisk together butter, sugar, and eggs until light, then fold in chocolate and zest.
-
Texture Control:
Blend in the flour just until incorporated; over‑mixing would toughen the crumb.
-
Finishing Touches:
Prepare the raspberry truffle by simmering cream with berries, then chill before folding into ganache.
-
Serving Timing:
Allow the cake to rest at room temperature for 30 minutes before slicing to reveal its glossy layers.
- Use a kitchen scale for precise chocolate measurements
- Chill the truffle mixture briefly for easier spreading
- Cool the cake completely before adding ganache to avoid melting
- Garnish with whole raspberries and a dusting of cocoa powder
Pro Tips
Well, these little details make a big difference. I remember once I forgot to chill the truffle and it turned soupy—oops! A quick chill and the texture set perfectly. Also, when you let the ganache glisten under a soft light, it feels like a small celebration every time you look at it. So take your time, enjoy each step, and let the aromas guide you.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use room‑temperature butter for a smoother batter
- Do not over‑bake; the center should be slightly wobbly
- Cool completely before frosting to avoid runs
Frequently Asked Questions
→ Can I make this cake gluten‑free?
Yes, substitute the all‑purpose flour with a 1:1 gluten‑free blend; the texture remains tender.
→ How long does the truffle filling need to chill?
About 20‑30 minutes in the refrigerator, just until it firms enough to spread.
→ Can I use frozen raspberries?
You can, but thaw and pat them dry first to avoid excess moisture in the filling.
→ What’s the best way to store leftovers?
Wrap each slice tightly in plastic wrap and keep in the fridge for up to three days.
→ Is there an alternative to heavy cream?
Full‑fat coconut milk works as a dairy‑free substitute, giving a subtle coconut note.
→ How do I avoid a cracked ganache?
Let the ganache cool to room temperature before spreading and apply a thin first coat (crumb coat) before the final layer.
Chef's Tips
The ganache will thicken as it cools; work quickly for a smooth finish.,If you prefer a darker chocolate flavor, use 85% cocoa chocolate for the ganache.,A pinch of sea salt on the top enhances the sweet‑tart contrast.
Nutrition Facts
per serving
420
Calories
6g
Protein
46g
Carbs
22g
Fat
Taste Profile
Rich chocolate with a bright raspberry finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust liquid ratios if using cocoa powder to maintain moisture.
Will add a faint coconut nuance; keep the same volume.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/2 tsp cayenne pepper to the ganache for a subtle heat that pairs with the raspberry.
Mediterranean Style
Stir in crumbled feta and chopped pistachios into the raspberry filling for a savory twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter leads to a dense crumb.
- Adding raspberries too early can make the cake soggy.
- Allowing ganache to cool too long before spreading causes cracks.
Meal Prep & Storage
Make Ahead Tips
You can prepare the raspberry truffle filling a day ahead and keep it covered in the fridge; bring to room temperature before spreading. The ganache also sets well overnight, so assemble the cake the morning of serving for the freshest texture.
Leftover Ideas
Reheat gently in a microwave on low power, covering the slice with a damp paper towel to retain moisture, or warm in a skillet with a splash of milk.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, preheat oven, and prepare pans.
Mix dry ingredients, then combine wet ingredients and incorporate chocolate.
Bake the layers, then cool on rack while preparing raspberry truffle.
Simmer raspberries with cream, strain, chill; melt ganache.
Assemble cake, spread truffle, pour ganache, garnish, and let set.
Chocolate Raspberry Truffle Cake
A velvety chocolate cake layered with raspberry truffle filling, topped with a glossy ganache that whispers of berries and cocoa, perfect for celebrations or a quiet evening treat.
Timing
Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
1 Hour
Recipe Details
Ingredients
Cake
- 01 2 cups all‑purpose flour
- 02 1 3/4 cups granulated sugar
- 03 3/4 cup unsweetened cocoa powder
- 04 1 1/2 tsp baking powder
- 05 1 1/2 tsp baking soda
- 06 1 tsp salt
- 07 2 large eggs
- 08 1 cup whole milk
- 09 1/2 cup vegetable oil
- 10 2 tsp vanilla extract
- 11 1 cup hot water
- 12 4 oz dark chocolate, melted
- 13 1/2 cup butter, softened
Raspberry Truffle Filling
- 01 1 1/2 cups fresh raspberries
- 02 1/2 cup heavy cream
- 03 2 tbsp powdered sugar
- 04 1 tsp lemon zest
Ganache Topping
- 01 8 oz dark chocolate, chopped
- 02 3/4 cup heavy cream
- 03 2 tbsp butter
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 9‑inch round cake pans.
In a large bowl whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat on medium speed until smooth. Stir in melted chocolate and butter.
Gradually pour in hot water; the batter will be thin, that’s okay. Divide batter between pans.
Bake for 30‑35 minutes, or until a toothpick comes out clean. Let cakes cool in pans 10 minutes, then transfer to a wire rack.
For the truffle, simmer raspberries and heavy cream together, mash lightly, then strain. Stir in powdered sugar and lemon zest, chill until set.
Whip the ganache: place chopped chocolate in a heat‑proof bowl, pour hot cream over, let sit 2 minutes, then stir until smooth. Add butter and mix until glossy.
Place one cake layer on a serving plate, spread a generous layer of raspberry truffle, top with the second layer. Pour the ganache over, letting it drip down the sides.
Garnish with fresh raspberries and a dusting of cocoa powder. Let the cake set for 20 minutes before slicing.
Notes & Tips
- 1 The ganache will thicken as it cools; work quickly for a smooth finish.
- 2 If you prefer a darker chocolate flavor, use 85% cocoa chocolate for the ganache.
- 3 A pinch of sea salt on the top enhances the sweet‑tart contrast.
Tools You'll Need
-
Two 9‑inch round cake pans
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Mixing bowls
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Electric mixer
-
Saucepan
-
Fine mesh strainer
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Spatula
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Cooling rack
Must-Know Tips
- Don't over‑mix the batter, it can make the cake dense.
- Let the raspberry filling chill fully before spreading to avoid run‑offs.
- Taste the ganache before glazing; add a pinch of salt if needed.
Professional Secrets
- Room‑temperature butter integrates smoothly, ensuring a uniform crumb.
- Hot water in the batter creates steam, giving the cake an extra lift.
- A thin crumb coat locks in crumbs for a flawless ganache finish.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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