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Chocolate Raspberry Truffle Cake

Emily Parker
Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Assembly time 15 minutes
Total Time 1 hour 13 minutes
Servings 10 slices
Calories 480 kcal

Ingredients
  

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Raspberry Filling:
  • 1 1/2 cups fresh raspberries or use frozen, thawed and drained
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

For the Chocolate Truffle Ganache:

  • 1 1/2 cups dark chocolate chips or chopped high-quality chocolate
  • 3/4 cup heavy cream
  • 2 tablespoons butter

Substitution Tips:

  • No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice and let sit 5 minutes.
  • Swap raspberries for strawberries or blackberries for a different fruity twist.
  • Use semi-sweet chocolate for a milder ganache flavor.

Instructions
 

Step 1: Make the Cake

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment rounds.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat softened butter and sugar together until light and fluffy—about 3–4 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
  • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined—do not overmix.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Tip: Tap the pans gently on the counter to remove air bubbles for an even bake.
  • Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

  • In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until the mixture thickens into a jam-like consistency.
  • Remove from heat and let cool completely. It will continue to thicken as it cools.
  • Tip: For a smoother texture, mash the berries as they cook or strain to remove seeds.

Step 3: Make the Chocolate Truffle Ganache

  • Place the chocolate chips and butter in a heatproof bowl.
  • In a small saucepan, heat the cream over medium heat just until it begins to simmer—do not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
  • Then, stir slowly from the center outward until the mixture becomes silky and smooth. Let the ganache cool slightly to thicken before pouring.
  • Tip: For a thicker glaze-like finish, refrigerate the ganache for 10–15 minutes before using.

Step 4: Assemble the Cake

  • Place one cooled cake layer on a serving plate or cake stand. Spread the raspberry filling evenly over the top.
  • Carefully place the second cake layer on top, aligning the edges.
  • Slowly pour the ganache over the top of the cake, letting it drip naturally down the sides. Use a spatula to gently coax it if needed.
  • Let the ganache set at room temperature or chill the cake slightly before slicing.
  • Tip: For extra elegance, top with a few fresh raspberries, chocolate curls, or a dusting of powdered sugar.

Notes

  • Use room temperature ingredients: Butter, eggs, and buttermilk blend more smoothly when not cold, resulting in a more tender cake.
  • Chill the ganache if needed: If the ganache is too runny to work with, pop it in the fridge for 10 minutes. Stir before using.
  • Layer evenly: Trim the tops of the cakes if needed to ensure a level, stable stack—especially helpful if you’re serving at a party.
  • Want a bolder raspberry flavor? Stir a tablespoon of raspberry liqueur or jam into the filling for an adult twist.
  • Gluten-free adaptation: Substitute with a 1:1 gluten-free flour blend—no one will know the difference!