Description
Indulge in the decadent richness of this Chocolate Raspberry Truffle Cake. Layers of moist chocolate cake filled with fresh raspberries and coated in a silky truffle ganache make this dessert a showstopper at any gathering.
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
- Preheat the oven and prepare pans: Preheat to 350°F. Grease and line cake pans.
- Mix wet ingredients: Cream butter and sugars, add eggs, vanilla, and sour cream.
- Combine dry ingredients: Whisk flour, cocoa, baking soda, and salt.
- Combine wet and dry: Alternate adding dry mix and hot water to wet mix.
- Add raspberries and bake: Fold in raspberries, divide batter, and bake for 30–35 minutes.
- Make ganache: Melt chocolate, add hot cream, stir until smooth.
- Assemble: Layer cake with ganache and raspberries. Cover with remaining ganache and garnish.
Notes
- Substitute frozen raspberries if fresh aren’t available.
- For extra flavor, brush cake layers with raspberry liqueur.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
