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Decadent Triple Chocolate Raspberry Truffle Cake

triple chocolate raspberry truffle cake - featured image
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A rich and moist triple chocolate cake layered with fresh raspberries and a silky truffle ganache center, perfect for celebrations or indulgent treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ¾ cup (180ml) whole milk
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 4 oz (115g) bittersweet chocolate, chopped (70% cocoa recommended)
  • 1 ½ cups (225g) fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 8 oz (225g) bittersweet chocolate, finely chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • Pinch of salt
  • Fresh raspberries (optional, for decoration)
  • Chocolate shavings or curls (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Melt 4 oz bittersweet chocolate using a double boiler or microwave in 20-second bursts; stir until smooth and cool slightly.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla extract until combined.
  5. Add melted chocolate to wet ingredients and stir gently. Gradually fold in dry ingredients until just combined; do not overmix.
  6. Divide batter evenly into prepared pans, tap to release air bubbles, and bake 30-35 minutes or until toothpick comes out with moist crumbs.
  7. While baking, combine raspberries, sugar, and lemon juice; gently mash some berries and set aside.
  8. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. Heat heavy cream in a saucepan until just simmering. Pour over chopped bittersweet chocolate in a bowl; let sit 2 minutes, then stir until smooth.
  10. Stir in softened butter and salt. Cool ganache until spreadable, about 15-20 minutes.
  11. Place one cake layer on serving plate. Spread half the ganache evenly, then spoon raspberry mixture over ganache.
  12. Top with second cake layer and cover top and sides with remaining ganache.
  13. Decorate with fresh raspberries and chocolate shavings if desired. Chill cake for at least 1 hour before slicing.

Notes

Use room temperature eggs and milk for best batter consistency. Fold dry ingredients gently to keep cake tender. Cool cake layers completely before assembling to prevent ganache from melting. If ganache is too runny, chill in 5-minute intervals until spreadable.

Nutrition

Keywords: chocolate cake, raspberry cake, truffle cake, homemade dessert, chocolate ganache, easy chocolate cake, celebration cake

Find it online: https://blixfood.com/decadent-triple-chocolate-raspberry-truffle-cake-recipe-easy-homemade-dessert/