Print

Chocolate Raspberry Truffle Cake

Print Recipe

A decadent chocolate cake layered with raspberry filling and rich chocolate ganache.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups raspberry jam
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  4. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
  5. Spread raspberry jam evenly over the first cake layer. Top with second layer.
  6. Heat heavy cream until simmering. Pour over chopped chocolate, let sit for 5 minutes, then stir until smooth. Cool slightly before pouring over cake.
  7. Refrigerate for at least 1 hour before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/chocolate-raspberry-truffle-cake-3/

Themes by WordPress