Chocolate Raspberry Truffle Cake

WHY YOU’LL LOVE THIS RECIPE

• Deep chocolate flavor, rich and satisfying

• Rich chocolate with bright raspberry flavor notes

• Silky truffle frosting for smooth, elegant finish

QUICK OVERVIEW

• Prep time: 20 minutes

• Cook time: 25-30 minutes

• Total time: 45-50 minutes

• Yield/servings: 12

• Difficulty: Easy

INGREDIENTS

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup raspberries

• 1 cup heavy cream

• 8 ounces bittersweet chocolate, chopped

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and vanilla until combined.
5. Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly between the prepared pans.
8. Purée the raspberries and strain to remove seeds; see straining tips for fine sieving methods.
9. Bake the cakes for 25-30 minutes or until a toothpick comes out clean.
10. Cool the cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
11. Heat the cream until it simmers, stir in chopped chocolate until smooth, cool to thicken, then spread raspberry filling between layers and frost top and sides.

SERVING IDEAS

• Serve slices with extra fresh raspberries

• Dust with cocoa powder for a simple finish

• Pair with vanilla ice cream on the side

• Offer espresso or strong coffee after dinner

HOW TO STORE

• Fridge: Store covered for up to 4 days.

• Freezer: Wrap tightly and freeze up to 2 months.

• Reheat/serve: Thaw in fridge, serve at room temperature.

TROUBLESHOOTING

• Cake too dense: Do not overmix batter.

• Cake sticks to pan: Grease and flour pans well.

• Frosting too thin: Chill until it thickens slightly.

• Filling too runny: Cook down purée to thicken.

• Bitter chocolate: Use higher quality bittersweet chocolate.

FAQ

• Q: Can I use frozen raspberries?
A: Yes. Thaw and drain well before puréeing.

• Q: Can I make this dairy-free?
A: Use dairy-free butter and cream substitutes.

• Q: How long does truffle frosting set?
A: It firms as it cools, about 30–60 minutes.

• For a vegan-inspired truffle cake idea, see this version at Gretchen’s Vegan Bakery for more inspiration.

• For another chocolate raspberry layer cake take, view the recipe at Everyday Annie.

Chocolate Raspberry Truffle Cake

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• Author: miamcook
• Total Time: 50
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich chocolate cake filled with fresh raspberries and topped with silky truffle frosting.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raspberries
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped

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Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and vanilla until combined.
5. Whisk the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly between the prepared pans.
8. Purée the raspberries and strain to remove seeds.
9. Bake the cakes for 25-30 minutes or until a toothpick comes out clean.
10. Cool the cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Heat the cream until it simmers, then stir in chopped chocolate until smooth.
12. Cool the ganache to thicken, then spread raspberry filling between layers and frost top and sides.

Notes

Chill frosting to thicken if it becomes too thin. Store leftovers covered in the fridge for up to 4 days.

• Prep Time: 20
• Cook Time: 30
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 80mg