Dark Chocolate Raspberry Truffle Cake

Dark Chocolate Raspberry Truffle Cake

Ingredients

Chocolate Cake

• All-purpose flour – 1¾ cups (220 g)
• Unsweetened cocoa powder – ¾ cup (75 g)
• Sugar – 2 cups (400 g)
• Baking powder – 1½ teaspoons
• Baking soda – 1½ teaspoons
• Salt – 1 teaspoon
• Eggs – 2 large
• Milk or buttermilk – 1 cup (240 ml)
• Vegetable oil – ½ cup (120 ml)
• Vanilla extract – 2 teaspoons
• Hot coffee or hot water – 1 cup (240 ml)

Raspberry Filling

• Fresh or frozen raspberries – 2 cups
• Sugar – ¼ cup
• Lemon juice – 1 tablespoon
• Cornstarch – 1 tablespoon
• Water – 2 tablespoons

Dark Chocolate Truffle Ganache

• Dark chocolate (60–70%), chopped – 300 g
• Heavy cream – 1 cup (240 ml)
• Butter – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Pinch of salt

Instructions

1. Make the Cake

1. Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans.
2. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Mix until smooth.
4. Slowly stir in hot coffee/water (batter will be thin).
5. Divide batter evenly between pans.
6. Bake for 30–35 minutes, or until a toothpick comes out clean.
7. Cool completely.

2. Raspberry Filling

1. In a saucepan, combine raspberries, sugar, and lemon juice.
2. Cook on medium heat until berries break down.
3. Mix cornstarch with water, add to pan, and stir until thickened.
4. Remove from heat and cool completely.

3. Truffle Ganache

1. Heat cream until just steaming (not boiling).
2. Pour over chopped dark chocolate.
3. Let sit 2 minutes, then stir until smooth.
4. Add butter, vanilla, and salt. Cool until thick but spreadable.

4. Assemble

1. Place one cake layer on a serving plate.
2. Spread raspberry filling evenly on top.
3. Add second cake layer.
4. Cover entire cake with dark chocolate truffle ganache.
5. Chill for 30 minutes before serving for clean slices.

Optional Finishes

• Fresh raspberries on top
• Chocolate shavings or cocoa dust
• Drizzle of raspberry sauce

If you want a no-bake truffle version, a cupcake adaptation, or a bakery-style ingredient scaling, just tell me 😌🍰

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