Print

Chocolate Raspberry Truffle Cake

Print Recipe

A rich and moist chocolate cake layered with a raspberry filling and smooth chocolate ganache, finished with a glossy chocolate glaze and fresh raspberries for garnish.

Ingredients

Scale
  • 3 1/4 cups plus 2 tablespoons all-purpose flour
  • 2 1/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups hot water (not boiling)
  • 3/4 cup vegetable oil
  • 2 1/4 teaspoons white vinegar
  • 2 1/4 teaspoons vanilla extract
  • 8 ounces frozen raspberries, thawed (for filling)
  • 2 tablespoons plus 2 teaspoons granulated sugar (for filling)
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon lemon juice
  • 8 ounces bittersweet chocolate, chopped (for ganache filling)
  • 1 cup heavy cream (for ganache filling)
  • 3 tablespoons unsalted butter, room temperature
  • 4 ounces bittersweet chocolate, chopped (for glaze)
  • 1/2 cup heavy cream (for glaze)
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla extract
  • Fresh raspberries and sprinkles (optional for finishing)

Instructions

  1. Preheat oven to 350ºF. Grease and flour three 9-inch cake pans, set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate large measuring cup, whisk together hot water, oil, vinegar, and vanilla extract.
  4. Slowly whisk the wet mixture into the dry ingredients until smooth, about 1 minute.
  5. Divide batter evenly between prepared cake pans and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  6. For raspberry filling: In a saucepan, combine thawed raspberries, sugar, cornstarch, and lemon juice. Bring to a boil until thickened, then cool.
  7. For ganache filling: Heat heavy cream until just boiling, pour over chopped bittersweet chocolate and butter, stir until smooth and glossy.
  8. For chocolate glaze: Heat heavy cream with corn syrup until warm, pour over chopped chocolate and vanilla, stir until smooth.
  9. To assemble: Place one cake layer on a serving plate, spread raspberry filling evenly over it, then spread ganache filling on top. Repeat with remaining cake layers.
  10. Pour chocolate glaze over the assembled cake to cover smoothly.
  11. Decorate with fresh raspberries and sprinkles if desired.
  12. Refrigerate cake for at least 1 hour before serving to set.

Notes

Use room temperature ingredients for best batter consistency. The raspberry filling can be made ahead and refrigerated. To make cutting easier and cleaner, chill the cake before slicing.

Nutrition

Find it online: https://www.receipster.com/chocolate-raspberry-truffle-cake-4/

Themes by WordPress