Description
Chocolate raspberry truffle cake is a decadent dessert that perfectly balances rich chocolate and tart raspberries. Each slice offers a luxurious experience, enhanced by silky ganache and fresh berries. Ideal for celebrations or a special treat any day, this cake will leave everyone craving more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually combine dry ingredients with egg mixture alternately with milk until just mixed.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes for 10 minutes in pans before transferring to wire racks to cool completely.
- For the ganache, heat heavy cream until boiling, pour over chopped dark chocolate, let sit for 5 minutes, then stir until smooth.
- Assemble the cake by layering ganache and fresh raspberries between the cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Experiment with flavors by adding orange zest or vanilla extract. Substitute raspberries with strawberries or cherries for a fruity twist.