Chocolate Raspberry Truffle Cake
A rich chocolate cake layered with a smooth chocolate truffle filling and fresh raspberries, perfect for special occasions or a sweet treat.
Ingredients
For the cake
- 1 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the truffle filling
- 200 g dark chocolate Chopped
- 200 ml cream Heavy cream, heated
- 1 tablespoon butter Unsalted, at room temperature
For the raspberry layer
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
Instructions
Preparation of the cake
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar, eggs, milk, oil, and vanilla until smooth.
- Gradually add the dry mixture, mixing well.
- Slowly pour in the boiling water, stirring until everything is combined.
- Pour the batter into a greased cake pan and bake for about 25–30 minutes.
Preparation of the truffle filling
- Heat the cream in a small pot (don’t bring it to a boil).
- Pour it over the dark chocolate in a bowl, letting it sit for a minute.
- Stir until it’s melted and smooth, then mix in the butter.
- Allow it to cool to room temperature, then place it in the fridge until it’s slightly firm.
Preparation of the raspberry layer
- In a bowl, combine the raspberries with sugar and gently mash or whisk them together.
Assembly
- Once the cake has cooled, slice it horizontally in half.
- Spread the truffle filling on the bottom layer and then layer on the raspberries.
- Place the top layer back on and coat the entire cake with any remaining truffle mixture.
- For the finishing touch, sprinkle the top with cocoa powder or grated chocolate.
Chill and serve
- Refrigerate the cake for at least 2–3 hours before serving.
- When ready to enjoy, slice it up and revel in the chocolate-raspberry goodness!
Notes
Store the cake in an airtight container in the refrigerator. It’s best enjoyed within 4-5 days, but can last up to a week chilled. Bring it to room temperature before serving for the best flavor and texture. You can swap raspberries with strawberries or cherries for a different flavor twist.