If you’re looking for a show-stopping dessert that combines rich chocolate, tangy raspberries, and luxurious truffle filling, this Chocolate Raspberry Truffle Cake is the perfect choice. With layers of moist chocolate cake, velvety chocolate ganache, and fresh raspberry filling, this cake is a dream come true for chocolate lovers. Whether it’s for a birthday, anniversary, Valentine’s Day, or just an indulgent weekend treat, this cake will impress everyone at the table.
Why You’ll Love This Chocolate Raspberry Truffle Cake
✅ Rich & Decadent – Layers of chocolate cake, ganache, and raspberry create an irresistible flavor combination.
✅ Perfect for Special Occasions – Elegant enough for celebrations but easy enough to make at home.
✅ Balanced Sweetness – The tartness of raspberries cuts through the richness of the chocolate.
✅ Customizable – Can be made as a layer cake, sheet cake, or even cupcakes.
Ingredients You’ll Need
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water, enhances chocolate flavor)
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (mixed with 1 tbsp water)
For the Chocolate Ganache:
- 1½ cups heavy cream
- 12 oz semi-sweet or dark chocolate, finely chopped
- 2 tbsp unsalted butter
For the Chocolate Truffle Frosting (Optional):
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- ½ cup powdered sugar (optional, for sweetness)
For Garnish:
- Fresh raspberries
- Chocolate shavings or curls
- Edible gold dust (for a fancy touch)
Step-by-Step Instructions
1. Bake the Chocolate Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla, mixing until smooth.
- Slowly pour in hot coffee (or water) while mixing—batter will be thin.
- Divide batter evenly between pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Raspberry Filling
- In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Mash berries slightly and simmer for 5-7 minutes until softened.
- Stir in cornstarch slurry and cook for another 1-2 minutes until thickened.
- Strain through a fine-mesh sieve to remove seeds (optional).
- Let cool completely before using.
3. Prepare the Chocolate Ganache
- Heat heavy cream in a saucepan until just simmering (do not boil).
- Pour over chopped chocolate in a bowl, let sit for 2 minutes, then stir until smooth.
- Add butter and stir until glossy. Let cool slightly to thicken.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a thin layer of ganache over it.
- Pipe a frosting dam around the edge (to hold filling in) and spread raspberry filling in the center.
- Place the second cake layer on top.
- Cover the entire cake with remaining ganache (for a drip effect, let some drip down the sides).
- Chill for 30 minutes to set.
5. Add Truffle Frosting (Optional)
- Heat 1 cup heavy cream until hot (not boiling), then pour over 8 oz chopped chocolate.
- Stir until smooth, then let cool to a spreadable consistency.
- Frost the cake and smooth with an offset spatula.
6. Garnish & Serve
- Top with fresh raspberries, chocolate shavings, and a dusting of edible gold (if desired).
- Slice and serve at room temperature for the best texture.
Tips for the Best Chocolate Raspberry Truffle Cake
🔹 Use high-quality chocolate – It makes a huge difference in flavor.
🔹 Don’t skip the coffee – It enhances the chocolate without making the cake taste like coffee.
🔹 Chill between steps – This prevents the layers from sliding.
🔹 Strain raspberry filling – For a smoother texture without seeds.
Variations & Substitutions
- Gluten-Free – Use a gluten-free flour blend.
- Dairy-Free – Substitute coconut milk in ganache and use vegan butter.
- White Chocolate Version – Swap dark chocolate for white chocolate in the ganache.
- Mini Cakes – Bake in 6-inch pans for a smaller, elegant version.
How to Store & Serve
- Room Temperature – Best served within 2 hours of assembly.
- Refrigerate – Store covered for up to 3 days (bring to room temp before serving).
- Freeze – Wrap unfrosted cake layers tightly and freeze for up to 1 month.
Final Thoughts
This Chocolate Raspberry Truffle Cake is the ultimate indulgence—moist chocolate layers, luscious raspberry filling, and silky ganache make it unforgettable. Perfect for romantic dinners, birthdays, or any celebration, this cake is sure to earn rave reviews.