Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Truffle Cake. A moist chocolate cake studded with fresh raspberries, layered with a smooth ganache, and topped with more raspberries and chocolate shavings. Perfect for any special occasion or a delightful treat for chocolate lovers.
Ingredients
Scale
Main Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water
- 1 cup fresh raspberries
Ganache Truffle Layer:
- 8 oz semi-sweet chocolate (chopped)
- 1/2 cup heavy cream
For Garnish:
- additional fresh raspberries
- chocolate shavings (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Prepare dry ingredients: Sift together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla and sour cream.
- Combine and bake: Gradually add dry ingredients to wet mixture, alternating with hot water. Fold in raspberries. Bake for 30–35 minutes.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Spread over cooled cake.
- Garnish: Top with raspberries and chocolate shavings. Chill before serving.
Notes
- For a richer cake, double the ganache and use half to fill the cake if sliced in layers.
- You can also use raspberry preserves between layers for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
