Description
Indulge in a decadent Chocolate Raspberry Truffle Cake featuring moist cocoa layers studded with fresh raspberries and enveloped in a luscious truffle ganache. Perfect for special occasions or any time you crave a rich, chocolatey dessert with the tart burst of raspberries.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened, plus extra for greasing the pans
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1 1/2 cups fresh raspberries (plus more for garnish)
Truffle Ganache
- 12 ounces semisweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Prepare the pans: Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, creating a smooth base for your cake batter.
- Add eggs and flavorings: Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and sour cream for moisture and flavor depth.
- Combine dry ingredients: Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl to evenly distribute the leavening and cocoa.
- Mix batter: Gradually add the dry ingredients to the wet mixture, alternating with hot water, beginning and ending with the dry ingredients. Stir until just combined, being careful not to overmix.
- Fold in raspberries: Gently fold in the fresh raspberries to avoid crushing them, which adds delightful bursts of tartness throughout the cake.
- Bake the cakes: Divide the batter evenly between prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the truffle ganache: Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just simmering. Pour hot cream over the chocolate and let sit for 2 minutes. Stir until smooth, glossy, and fully combined. Let ganache cool to room temperature, then refrigerate for about 30 minutes until thickened but still spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of ganache evenly on top. Add a few fresh raspberries if desired. Top with the second cake layer and cover the entire cake with the remaining ganache. Garnish with extra raspberries before serving.
Notes
- You can substitute frozen raspberries if fresh ones are not in season; just thaw and drain them well to avoid excess moisture in the cake.
- For an extra layer of flavor, brush each cake layer lightly with raspberry liqueur before applying the ganache.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
