Decadent Chocolate Raspberry Truffle Cake

Indulge in the ultimate dessert experience with this rich and luxurious Chocolate Raspberry Truffle Cake. Combining smooth chocolate ganache, moist layers of cake, and the tart freshness of raspberries, this dessert is perfect for special occasions or whenever you crave something truly unforgettable.

Why You’ll Love This chocolate raspberry truffle cake

This cake strikes the perfect balance between deep chocolate flavor and fruity brightness. The creamy truffle filling adds a touch of sophistication, while the raspberries cut through the richness to create harmony in every bite. It’s elegant enough for celebrations yet simple enough for passionate home bakers.

As one dessert lover perfectly put it: “Cacao is the bean — it’s what chocolate is made of. The whole flavor profile depends on the bitterness of the dark chocolate and the sweet tartness of the raspberry.”
That’s exactly what makes this cake special — the delicate balance between the intense bitterness of pure cacao and the lively sweetness of raspberries. Every bite delivers that contrast in the most decadent way.

chocolate raspberry truffle cake Ingredients

For the Cake Layers:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch mixed with 1 tablespoon water

For the Chocolate Truffle Ganache:

• 16 ounces semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Cake Layers
   • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment paper.
   • In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
   • Stir in the hot coffee until the batter is thin and silky.
   • Divide the batter evenly between pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Make the Raspberry Filling
   • In a saucepan, combine raspberries, sugar, and lemon juice.
   • Cook over medium heat until the raspberries break down, about 5 minutes.
   • Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened.
   • Let the filling cool completely before using.
3. Prepare the Chocolate Truffle Ganache
   • Heat the heavy cream in a saucepan until it begins to simmer.
   • Pour it over the chopped chocolate and let sit for 1 minute.
   • Stir until smooth, then add butter and vanilla.
   • Allow the ganache to cool until thick enough to spread.
4. Assemble the Cake
   • Place one cake layer on a serving plate. Spread the raspberry filling evenly over it.
   • Add a layer of ganache over the raspberries.
   • Top with the second cake layer and cover the entire cake with the remaining ganache.
   • Chill for 30 minutes to set before serving.

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Serving Tips

Serve this cake slightly chilled or at room temperature for the best texture. Garnish with fresh raspberries, shaved chocolate, or a dusting of cocoa powder for a professional finish.

Storage

Store covered in the refrigerator for up to 4 days. Allow it to sit at room temperature for 20–30 minutes before serving to enhance the flavor and texture.

This Chocolate Raspberry Truffle Cake is a showstopper that combines classic flavors with a gourmet touch. Each bite delivers velvety chocolate richness and a burst of fruity freshness, making it the perfect dessert for any true chocolate lover.