Indulge in a truly decadent experience with this homemade Dark Chocolate Raspberry Truffle Cake. This recipe guides you to create a rich, moist cake with a luxurious raspberry filling, perfect for any celebration or a special treat. You will love how simple it is to achieve such an elegant dessert right in your own kitchen.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa) for the best flavor. Semi-sweet chocolate chips can be a substitute for a milder taste.
- Fresh Raspberries: Fresh berries are ideal for the vibrant flavor. Frozen raspberries can be used but ensure you thaw and drain them well.
- Cocoa Powder: Unsweetened natural cocoa powder works best.
- All-Purpose Flour: A gluten-free baking blend can be used as a 1:1 substitute if needed.
- Heavy Cream: Coconut cream (the thick part from a can of full-fat coconut milk, chilled overnight) can be a dairy-free alternative for the ganache and frosting.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, rested 5 min)
- ¾ cup hot water
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 12 ounces fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Dark Chocolate Ganache Frosting:
- 12 ounces dark chocolate, finely chopped
- 1 ½ cups heavy cream
- 2 tablespoons unsalted butter, softened
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 480
- Tools Needed: Two 8-inch round cake pans, mixing bowls, saucepan, wire rack, stand mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This preparation ensures your homemade cake layers will release easily.
2. Whisk Dry Ingredients for the Cake
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly until well combined.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, hot water, vegetable oil, eggs, and vanilla extract. Ensure all the wet ingredients are fully incorporated.
4. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined, being careful not to overmix the batter. Divide the batter evenly between your two prepared cake pans.
5. Bake the Cake Layers
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This step is crucial for the perfect homemade cake texture.
6. Prepare the Raspberry Filling
While the cakes cool, combine raspberries, sugar, cornstarch, and water in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and the raspberries break down. Remove from heat and let it cool completely.
7. Make the Dark Chocolate Ganache Frosting
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth, then stir in the softened butter until fully incorporated. Allow the ganache to cool and thicken to a spreadable consistency. You can refrigerate it for a bit, stirring occasionally, to speed this up.
8. Assemble Your Dark Chocolate Raspberry Truffle Cake
Place one cooled cake layer on your serving plate. Spread an even layer of raspberry filling over the top. Carefully place the second cake layer on top. Frost the entire cake with your rich dark chocolate ganache.
Variation Ideas:
- Chocolate Chips: Add a handful of mini chocolate chips to the cake batter for extra chocolatey goodness.
- Espresso Powder: A teaspoon of espresso powder in the cake batter enhances the chocolate flavor without making it taste like coffee.
- Fresh Mint: Garnish with a few fresh mint leaves for a refreshing touch.
Storage Instructions:
Store leftover Dark Chocolate Raspberry Truffle Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best flavor and texture, allow refrigerated cake to come to room temperature before serving.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them wrapped tightly at room temperature. The raspberry filling can also be made a day ahead.
Why did my ganache separate?
Ganache can separate if it’s too hot or if you stir it too vigorously. If it separates, try adding a tablespoon of hot water and whisking gently until it comes back together.
Can I use frozen raspberries for the filling?
Yes, thaw them completely and drain any excess liquid before using them in the filling.
How do I know if my cake is overmixed?
Overmixing develops the gluten in the flour, resulting in a tough or rubbery cake. Mix until just combined.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to the ¾ cup line. Let it sit for 5 minutes before using.
Can I freeze this homemade cake?
You can freeze individual cake slices or the whole cake, unfrosted. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.