Heavenly Rich Raspberry Chocolate Truffle Cake

Heavenly Rich Raspberry Chocolate Truffle Cake

  • on January 12, 2024
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Raspberry Chocolate Truffle Cake is a decadent and delicious cake that is perfect for any occasion. It is made with layers of chocolate cake, raspberry cream filling, chocolate ganache, and chocolate buttercream. The cake is topped with fresh raspberries and chocolate shavings, making it a truly stunning dessert.

This raspberry chocolate truffle cake is sure to be a hit with people of all ages, but it is especially popular with teenagers. The combination of chocolate and raspberry is a classic that everyone loves, and the cake is so moist and flavorful that it is sure to please even the pickiest eaters.

To make the raspberry chocolate truffle cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

3. Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

To make the raspberry cake:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

2. In a small bowl, whisk together the raspberry powder and raspberry compote. Add the raspberry mixture to the wet ingredients alternately with the milk, beating until just combined. Pour the batter into the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

To make the raspberry cream filling:

1. In a medium bowl, whip together the heavy cream, powdered sugar, vanilla extract, and raspberry compote until stiff peaks form.

To make the chocolate buttercream:

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cocoa powder and heavy cream until smooth. Stir in the vanilla extract.

To make the chocolate ganache:

1. In a medium saucepan, heat the heavy cream over medium heat until just simmering. Remove from the heat and stir in the chocolate chips until melted and smooth.

To assemble the cake:

1. Place one layer of the chocolate cake on a cake plate. Spread with 1/2 cup of the raspberry cream filling. Top with the raspberry cake layer. Spread with 1/2 cup of the chocolate buttercream. Top with the second chocolate cake layer.

2. Spread the remaining chocolate buttercream over the top and sides of the cake. Drizzle the chocolate ganache over the top of the cake. Garnish with fresh raspberries and chocolate shavings.

3. Refrigerate the cake for at least 30 minutes before serving.

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake Recipe

Raspberry Chocolate Truffle Cake is a decadent and delicious cake that is perfect for any occasion. It is made with layers of chocolate cake, raspberry cream filling, chocolate ganache, and chocolate buttercream. The cake is topped with fresh raspberries and chocolate shavings, making it a truly stunning dessert.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 1 Cake
Calories 671 kcal

Ingredients
  

Chocolate Cake

  • 1 1/4 150 g cups all-purpose flour
  • 1 cup 200 g granulated sugar
  • 1/2 cup 59 g unsweetened cocoa powder
  • 1 teaspoon 4 g baking soda
  • 1/2 teaspoon 2 g baking powder
  • 1/2 teaspoon 2.8 g kosher salt
  • 1/2 cup 120 g buttermilk at room temperature
  • 1/4 cup 54.5 g vegetable oil
  • 2 large eggs at room temperature
  • 1/2 teaspoon 2.1 g pure vanilla extract
  • 1/2 cup 118.3 g hot water

Chocolate Buttercream

  • 2 cups 452 g unsalted butter, slightly softened
  • 10 oz. 283 g dark chocolate chips, melted and cooled
  • 5 cups 625 g powdered sugar, sifted
  • 1 teaspoon 4.2 g pure vanilla extract
  • 1/4 cup 57.75 g heavy cream
  • Pinch of salt

Raspberry Cake

  • 3/4 cup 150 g granulated sugar
  • 1/2 cup 113 g unsalted butter, softened
  • 1 egg at room temperature
  • 2 egg whites at room temperature
  • 1/2 teaspoon 2.1 g vanilla extract
  • 1 teaspoon 4 g baking powder
  • 1 1/4 cups 143.75 g cake flour
  • 1 oz. 28 g freeze-dried raspberries, ground into a powder
  • 1/2 teaspoon 2 g salt
  • 1/2 cup 120 g sour cream at room temperature
  • 1/2 cup 116 g raspberry puree (about 1 1/2 cups chopped raspberries, pureed and simmered over the stove to thicken and reduce to 1/2 cup)

Raspberry Cream Filling

  • 2 cups 455 g heavy cream
  • 1/2 cup 100 g sugar
  • 1/2 oz. 15 g freeze-dried raspberries, ground into a powder

Chocolate Ganache

  • 1 cup 175 g dark or semi-sweet chocolate chips
  • 3/4 cup 173 g heavy cream

Instructions
 

Chocolate Cake

  • Preheat oven to 325 degrees F.
  • Spray and line an 8-inch round cake pan with parchment paper.
  • In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
  • In a separate bowl, whisk together buttermilk, oil, eggs, water, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it.
  • Let cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.

Chocolate Buttercream

  • In a large bowl, beat butter on medium-high speed for 2 minutes.
  • Slowly add ganache mixture and beat until smooth.
  • Gradually add powdered sugar and beat until combined.
  • Add vanilla and salt and beat on medium-high speed for 3-4 minutes, or until light and fluffy.

Raspberry Cake

  • Preheat oven to 325 degrees F.
  • Spray and line an 8-inch round cake pan with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, and freeze-dried raspberries.
  • In a large bowl, beat sugar and butter until light and fluffy.
  • Add egg and egg whites one at a time, beating well after each addition.
  • Add vanilla.
  • With the mixer on low, alternately add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated.
  • Fold in sour cream.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it.
  • Let cool completely and then divide the layers like you did with the chocolate cake.

Raspberry Cream Filling

  • In a food processor or blender, pulse the freeze-dried raspberries until they resemble a powder.
  • Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
  • Pulse the mixer for about 1-2 minutes or until the texture becomes thick like Greek yogurt.
  • Keep chilled until ready to use.

Ganache

  • Heat the cream in a microwave-safe bowl on medium-high heat for about 1 minute.
  • Pour the cream over the chocolate chips and stir until melted and smooth.
  • If the chips aren’t melting all the way, microwave the mixture in 20-second intervals, stirring each time, until you’ve reached the desired consistency.

Assembly

  • Place the first half of the chocolate cake on a cake board.
  • Spread 1 cup of the raspberry cream over the cake layer.
  • Drizzle and spread chocolate ganache over the cream filling.
  • Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of chocolate buttercream.
  • Repeat steps 1 and 3 and finish with the second raspberry cake layer on top.
  • Apply a thin layer of chocolate buttercream around the entire cake. This is your crumb coat. Freeze the cake for 10-15 minutes to set the crumb coat.
  • Once the cake has chilled, frost the cake with the remaining chocolate buttercream.
  • You can then use extra ganache, buttercream, and raspberry cream to decorate the top if desired.
  • Enjoy!
Keyword Raspberry Chocolate Truffle Cake

Tips:

For a more intense raspberry flavor, use raspberry puree instead of raspberry compote in the raspberry chocolate truffle cake and raspberry cream filling.

To make sure your cake layers are level, use a cake leveler.

If you don’t have a cake leveler, you can use a long serrated knife to carefully slice off the tops of the cake layers.

To make your buttercream extra smooth, strain it through a fine mesh sieve before using it.

To make your ganache extra shiny, add a tablespoon of corn syrup to the heavy cream before heating it.

Be creative with your garnish! You can also use other types of berries, chocolate sprinkles, or even edible flowers to decorate your raspberry chocolate truffle cake.

When you are done digging into this delight try out our vanilla cupcake recipe.

Enjoy!

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