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Delicious Chocolate Raspberry Truffle Cake with rich chocolate and fresh raspberries
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Chocolate Raspberry Truffle Cake

A divine dessert featuring layers of rich chocolate cake and sweet-tart raspberry preserves, perfect for any occasion.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baking Recipe, Chocolate Cake, Indulgent Dessert, Raspberry Dessert, Truffle Cake
Servings: 12 servings
Calories: 375kcal

Ingredients

Cake Ingredients

  • 1.75 cups all-purpose flour Perfect for achieving that soft, tender crumb.
  • 0.75 cups unsweetened cocoa powder Provides rich chocolatey goodness.
  • 2 cups granulated sugar Sweetness that balances the tartness of raspberries.
  • 1.5 tsp baking powder Helps the cake rise to perfection.
  • 1.5 tsp baking soda Adds to the cake's fluffiness.
  • 1 tsp salt Enhances all flavors.
  • 2 large eggs Binding agent for a moist texture.
  • 1 cup buttermilk Contributes to a tender cake with a slight tang.
  • 0.5 cups vegetable oil Keeps the cake moist.
  • 1 tsp vanilla extract Adds depth and warmth.
  • 1 cup boiling water Creates a thin batter that produces an exceedingly moist cake.

Filling and Ganache Ingredients

  • 1.25 cups raspberry preserves The star of the show, bringing delightfully fruity notes.
  • 1 cup fresh raspberries For layers and decoration, bursting with flavor.
  • 1.5 cups heavy cream Essential for making a luscious ganache.
  • 12 oz semi-sweet chocolate chips or chopped chocolate bar The cornerstone of rich chocolate flavor.
  • 2 tbsp unsalted butter Creates a glossy finish for the ganache.
  • Fresh raspberries & cherries for topping A colorful and elegant finish.
  • Extra ganache drizzle (optional) For those who simply can’t resist more chocolate.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal.
  • In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.

Mixing

  • Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until silky smooth. Gradually stir in the boiling water; the batter will be thin, but that’s okay!

Baking

  • Evenly divide the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Ganache Preparation

  • While the cake cools, heat the heavy cream in a saucepan until it simmers. Pour it over the chopped chocolate in a bowl, letting it sit for 3 minutes before stirring until smooth. Add the butter and mix until glossy. Set aside to cool until thickened.

Cake Assembly

  • Place one cake layer on a serving plate and spread a layer of raspberry preserves followed by a thin layer of ganache on top. Repeat this process with the second layer. Finally, top with the last layer and cover the entire cake with ganache, smoothing it over the top and sides.

Decoration

  • Top the assembled cake with fresh raspberries and cherries, and if you wish, drizzle with extra ganache for that opulent look.

Notes

To elevate your baking experience, consider adding a pinch of espresso powder to the batter to intensify the chocolate flavor without making it taste like coffee. Ensure your cake layers cool completely to prevent ganache from melting off. If you prefer a lower-sugar option, try using less granulated sugar in your cake or swapping some preserves for a homemade berry compote.