Description
This decadent Chocolate Raspberry Truffle Cake combines rich, moist chocolate layers with a luscious raspberry-infused truffle filling and a glossy chocolate ganache. Perfect for special occasions, this cake offers a harmonious blend of deep chocolate flavors and vibrant raspberries, elegantly garnished with fresh raspberries and a dusting of powdered sugar.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1/2 cup sour cream
For the Raspberry Truffle Filling:
- 8 oz semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (from fresh raspberries)
- 1 tablespoon sugar (optional, to sweeten puree)
For the Ganache:
- 6 oz semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon butter
For Garnish:
- 1 cup fresh raspberries
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and unsweetened cocoa powder ensuring these are evenly combined.
- Add Wet Ingredients: Incorporate the eggs, buttermilk, vegetable oil, and vanilla extract into the dry mixture. Mix everything until the batter becomes smooth and uniform.
- Incorporate Boiling Water: Slowly add the boiling water to the batter, mixing continuously until it is fully combined. Note that the batter will be quite thin at this point.
- Fold in Sour Cream: Gently stir in the sour cream to add moisture and richness to the batter. Then divide the mixture evenly between the two prepared cake pans.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Raspberry Truffle Filling: In a small saucepan over medium heat, warm the heavy cream and butter until it just begins to simmer. Remove from heat immediately.
- Add Chocolate to Cream Mixture: Stir in the chopped chocolate into the hot cream mixture until it melts and the mixture becomes smooth and glossy.
- Combine Raspberry and Vanilla: Stir the raspberry puree and vanilla extract into the chocolate mixture. Taste and add sugar if you prefer a sweeter filling.
- Chill Filling: Allow the raspberry truffle filling to cool to room temperature, then refrigerate it for about 30 minutes until it thickens to the right spreading consistency.
- Prepare Ganache: Heat the heavy cream in a small saucepan until it just simmers, then remove from heat. Add the chopped chocolate and stir until smooth.
- Finish Ganache: Stir in butter to the chocolate cream mixture and set aside to cool slightly, preparing it for pouring over the assembled cake.
- Slice Cake Layers: Once the cakes are fully cooled, slice each horizontally to make four even layers in total.
- First Layer Assembly: Place the bottom cake layer on a serving platter or cake stand, spreading a generous portion of the raspberry truffle filling over the surface.
- Layer Cake and Filling: Continue layering with cake and filling alternately, spreading filling evenly on each cake layer until all four layers are stacked.
- Apply Ganache: Pour the cooled ganache over the top of the cake, using a spatula to spread it evenly over the top and sides to coat the entire cake smoothly.
- Garnish Cake: Decorate the cake with fresh raspberries arranged on top for a vibrant and elegant finish.
- Optional Dusting: Lightly dust the garnished cake with powdered sugar to enhance presentation and add a delicate sweetness.
- Set Ganache: Allow the assembled cake to sit for 30 minutes so the ganache can set properly before serving.
- Serve and Enjoy: Slice the cake and enjoy the rich, velvety texture paired beautifully with the tart raspberry filling.
Notes
- Boiling water thins the batter to create a moist, tender cake crumb.
- Use fresh raspberries for the puree to maximize natural flavor; sweeten as needed.
- Ganache should be poured when slightly cooled to avoid melting the filling or cake layers.
- For easy slicing, chill the cake after the ganache sets.
- Storage: Keep the cake refrigerated and consume within 3 days for freshness.
