Chocolate Raspberry Truffle Cake
Introduction
Chocolate Raspberry Truffle Cake is a delightful dessert that perfectly combines the rich flavors of chocolate with the tartness of fresh raspberries. This cake is both elegant and rich, making it a lovely choice for special occasions, birthdays, or simply to enjoy with family.
Why Make This Recipe
This recipe is a fantastic option for chocolate lovers who appreciate a little fruit in their dessert. The richness of the chocolate pairs wonderfully with the bright, fruity flavor of the raspberries. Plus, making this cake at home allows you to customize it to your liking, ensuring it’s fresher and more delicious than store-bought options.
How to Make Chocolate Raspberry Truffle Cake
Making this delectable cake is easier than you might think! Follow these simple steps to create a stunning and tasty dessert that everyone will love.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 3⁄4 cups (350g) granulated sugar
- 3⁄4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1⁄2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
- 2 cups (300g) fresh or frozen raspberries
- 1⁄2 cup (100g) sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup (180g) dark chocolate, chopped
- 1⁄2 cup (120ml) heavy cream
Directions
Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the oil, buttermilk, eggs, and vanilla, and mix until everything is combined. Carefully pour in the hot coffee while stirring until the batter is smooth. Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 2: In a saucepan, cook the raspberries, sugar, and lemon juice over medium heat. Stir in the cornstarch and keep cooking until the mixture thickens, about 5 minutes. Let it cool afterward.
Step 3: Heat the heavy cream in a small saucepan until it simmers. Pour this hot cream over the chopped dark chocolate. Allow it to sit for 2 minutes, then stir until the chocolate is smooth and creamy.
Step 4: Take one cake layer and place it on a serving plate. Spread the raspberry filling over it, then top it with the second cake layer. Pour the chocolate ganache on top, spreading it evenly. Garnish with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder. Serve with a scoop of vanilla ice cream for an extra treat!
How to Serve Chocolate Raspberry Truffle Cake
Serve this cake at room temperature or slightly chilled. It’s perfect for a dessert after dinner or for a special celebration. Pair it with whipped cream or vanilla ice cream for added flavor.
How to Store Chocolate Raspberry Truffle Cake
Store any leftover cake in an airtight container in the refrigerator. It can last up to 3-4 days. If you want to keep it fresh longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Tips to Make Chocolate Raspberry Truffle Cake
- Use high-quality cocoa powder and dark chocolate for the best flavor.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before adding the ganache to prevent it from melting too quickly.
Variations
Feel free to change the flavor by using other fruits like strawberries or cherries. You can also try adding a layer of cream cheese frosting for a different taste.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this recipe. Just make sure to thaw and drain excess liquid before using.
2. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free.
3. How can I make the chocolate ganache shiny?
To achieve a shiny ganache, heat the cream gently and ensure that the chocolate is finely chopped for a smooth melt. Stir gently to prevent bubbles.
Enjoy making and tasting this wonderful Chocolate Raspberry Truffle Cake!
Print
Chocolate Raspberry Truffle Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines rich chocolate with tart raspberries, perfect for special occasions or family gatherings.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 3⁄4 cups (350g) granulated sugar
- 3⁄4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee
- 2 cups (300g) fresh or frozen raspberries
- 1/2 cup (100g) sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup (180g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the oil, buttermilk, eggs, and vanilla, and mix until everything is combined. Carefully pour in the hot coffee while stirring until the batter is smooth. Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- In a saucepan, cook the raspberries, sugar, and lemon juice over medium heat. Stir in the cornstarch and keep cooking until the mixture thickens, about 5 minutes. Let it cool afterward.
- Heat the heavy cream in a small saucepan until it simmers. Pour this hot cream over the chopped dark chocolate. Allow it to sit for 2 minutes, then stir until the chocolate is smooth and creamy.
- Take one cake layer and place it on a serving plate. Spread the raspberry filling over it, then top it with the second cake layer. Pour the chocolate ganache on top, spreading it evenly. Garnish with fresh raspberries, chocolate shavings, and a light dusting of cocoa powder. Serve with a scoop of vanilla ice cream for an extra treat!
Notes
Use high-quality cocoa powder and dark chocolate for the best flavor. Avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: chocolate cake, raspberry cake, dessert, birthday cake, truffle cake