Chocolate Raspberry Truffle Cake
A luscious dessert combining rich chocolate with tart raspberries, perfect for any celebration.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cups sugar
- 0.5 cups butter, softened Make sure it's at room temperature.
- 2 large eggs Make sure they're at room temperature.
- 1 teaspoons vanilla extract
- 1 cups milk Substitutable with almond milk for a dairy-free version.
- 1 cups fresh raspberries Can substitute with strawberries or cherries.
- 8 ounces bittersweet chocolate, chopped
- 1 cups heavy cream Substitutable with coconut cream for a dairy-free option.
- Additional raspberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, and then add the vanilla extract.
- Gradually add the dry ingredient mixture into the creamed mixture, alternating with the milk. Mix until just combined.
- Gently fold in fresh raspberries into the batter.
- Pour the cake batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cakes cool, prepare the ganache by heating the heavy cream until simmering and then pouring it over the chopped chocolate. Let it sit and then stir until smooth.
- Once cooled, layer the cakes with ganache and pour remaining ganache over the top.
- Garnish with additional raspberries and serve.
Notes
Ensure all ingredients are at room temperature for best results. Do not overbake the cake; it should be moist but firm.
