Decadent Raspberry Chocolate Truffle Cake

A rich, indulgent layered cake that beautifully blends deep chocolate and bright raspberry flavors. With moist chocolate and raspberry cake layers, a whipped raspberry cream filling, velvety chocolate buttercream, and a glossy ganache finish, this show-stopping dessert is perfect for special occasions and celebrations.

Why You’ll Love This Recipe

• Stunning layered presentation
• Balanced flavor of rich chocolate and tart raspberry
• Perfect for birthdays, holidays, or romantic dinners
• Made completely from scratch
• Creamy, fluffy, and moist texture
• Elegant enough for any dessert table
• Can be made ahead for easy entertaining
• A true crowd-pleaser
• Ripe with seasonal fruit flavor
• Layered textures: soft cake, light cream, and silky ganache

Ingredients

For the Chocolate Cake Layer:

• 1¼ cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (59 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (2.8 g) kosher salt
• ½ cup (120 g) buttermilk, room temperature
• ¼ cup (54.5 g) vegetable oil
• 2 large eggs, room temperature
• ½ teaspoon (2.1 g) pure vanilla extract
• ½ cup (118.3 g) hot water

For the Raspberry Cake Layer:

• ¾ cup (150 g) granulated sugar
• ½ cup (113 g) unsalted butter, room temperature
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• ½ teaspoon (2.1 g) pure vanilla extract
• 1 teaspoon (4 g) baking powder
• 1¼ cups (143.75 g) cake flour
• 1 oz freeze-dried raspberries, pulverized into powder
• ½ teaspoon (2 g) salt
• ½ cup (120 g) sour cream, room temperature
• ½ cup (116 g) raspberry puree (made from about 1½ cups chopped raspberries, cooked and pureed)

For the Raspberry Cream Filling:

• 2 cups (455 g) heavy cream
• ½ cup (100 g) granulated sugar
• ½ oz (15 g) freeze-dried raspberries, pulverized into powder

For the Chocolate Buttercream:

• 2 cups (452 g) unsalted butter, slightly cold
• 10 oz dark or semi-sweet chocolate chips
• 5 cups (625 g) powdered sugar, measured and sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• ¼ cup (57.75 g) heavy cream
• Pinch of salt

For the Chocolate Ganache:

• 1 cup (175 g) dark or semi-sweet chocolate chips
• ¾ cup (173 g) heavy cream

Directions

1. Prepare the Chocolate Cake Layer:
   • Preheat oven to 325°F (165°C). Grease and line an 8-inch round cake pan.
   • Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
   • In a separate bowl, whisk buttermilk, oil, eggs, and vanilla.
   • Combine wet and dry ingredients, then stir in hot water until smooth.
   • Pour into pan and bake for 30–35 minutes. Cool completely.
2. Prepare the Raspberry Cake Layer:
   • Preheat oven again to 325°F (165°C). Prepare an 8-inch pan.
   • Cream butter and sugar until fluffy. Add egg, egg whites, and vanilla.
   • In another bowl, mix cake flour, baking powder, raspberry powder, and salt.
   • Alternate adding dry mix and sour cream to butter mixture. Fold in raspberry puree.
   • Bake for 30–35 minutes. Let cool fully.
3. Make Raspberry Cream Filling:
   • Mix sugar and raspberry powder. Add heavy cream and whip to stiff peaks. Chill.
4. Make Chocolate Buttercream:
   • Melt chocolate chips and cool slightly.
   • Beat butter until smooth. Gradually add powdered sugar.
   • Mix in chocolate, vanilla, cream, and a pinch of salt. Beat until fluffy.
5. Make Ganache:
   • Heat cream until hot but not boiling. Pour over chocolate chips and let sit for 5 minutes. Stir until glossy and smooth.
6. Assemble the Cake:
   • Level each cake layer if needed.
   • Place the chocolate cake layer on a serving plate. Spread raspberry cream evenly on top.
   • Add raspberry cake layer and frost the entire cake with chocolate buttercream.
   • Pour ganache over the top, letting it drip slightly down the sides.
   • Chill at least 30 minutes before slicing and serving.

Servings And Timing

Servings: 12 slices
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 610 kcal per slice

Variations

• Add fresh raspberries between layers for added texture
• Use white chocolate ganache for a different finish
• Replace raspberry with strawberry puree and powder
• Add a thin layer of jam between cake and cream for more fruit flavor
• Top with chocolate shavings or gold leaf for an elegant touch
• Use a cream cheese frosting instead of buttercream
• Add espresso powder to chocolate cake for depth
• Infuse ganache with raspberry liqueur
• Make it into cupcakes with the same layers
• Use gluten-free flour blends to make it gluten-free

Storage/Reheating

Storage:
Refrigerate covered for up to 4 days. Let sit at room temperature for 15–20 minutes before serving for best texture.

Freezing:
Freeze unfrosted layers or the entire assembled cake (without ganache) for up to 2 months. Wrap tightly in plastic and foil. Thaw in fridge overnight.

Reheating:
Not necessary—this cake is best enjoyed chilled or at room temperature.

FAQs

Can I make the layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap and refrigerate until ready to assemble.

Can I use store-bought raspberry puree?

Yes, but make sure it’s unsweetened or reduce sugar in the batter to balance.

Can I use milk chocolate instead of dark chocolate?

Yes, but the overall richness may be lighter and sweeter.

Is freeze-dried raspberry powder necessary?

It adds concentrated flavor and color, but you can omit or replace with raspberry extract.

Can I make this cake gluten-free?

Yes, substitute gluten-free flour in equal measure for each cake layer.

How do I get clean slices when cutting the cake?

Use a sharp knife warmed in hot water and wiped clean between cuts.

Can I use a different size cake pan?

Yes, but adjust baking time if using 9-inch pans—cakes will be thinner and bake faster.

Will the cake layers be too soft to stack?

Not if cooled completely and chilled slightly before assembling.

Can I use frozen raspberries for the puree?

Yes, thaw and cook them down to remove excess water before pureeing.

How long does ganache take to set?

Ganache will begin to firm after about 15–20 minutes in the fridge and fully set within an hour.

Conclusion

Decadent Raspberry Chocolate Truffle Cake is a luxurious dessert made to impress. From the moist and flavorful cake layers to the light berry cream, velvety buttercream, and glossy ganache, every bite delivers a rich experience of chocolate and raspberry harmony. Whether you’re baking for a celebration or simply treating yourself, this cake is the ultimate showstopper.

Decadent Raspberry Chocolate Truffle Cake

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• Author: Chef Clara
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Creamy tuna pasta salad with avocado-Greek yogurt dressing—fresh, protein-rich, and perfect for meal prep, summer lunches, or picnics.

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Ingredients

Scale 1x2x3x

Chocolate Cake Layer:

• 1¼ cups (150 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ½ cup (59 g) dark cocoa powder

• 1 tsp (4 g) baking soda

• ½ tsp (2 g) baking powder

• ½ tsp (2.8 g) kosher salt

• ½ cup (120 g) buttermilk, room temp

• ¼ cup (54.5 g) vegetable oil

• 2 large eggs, room temp

• ½ tsp (2.1 g) vanilla extract

• ½ cup (118.3 g) hot water

Raspberry Cake Layer:

• ¾ cup (150 g) granulated sugar

• ½ cup (113 g) unsalted butter, room temp

• 1 large egg, room temp

• 2 large egg whites, room temp

• ½ tsp (2.1 g) vanilla extract

• 1 tsp (4 g) baking powder

• 1¼ cups (143.75 g) cake flour

• 1 oz freeze-dried raspberries, ground

• ½ tsp (2 g) salt

• ½ cup (120 g) sour cream, room temp

• ½ cup (116 g) raspberry puree

Raspberry Cream Filling:

• 2 cups (455 g) heavy cream

• ½ cup (100 g) granulated sugar

• ½ oz (15 g) freeze-dried raspberries, ground

Chocolate Buttercream:

• 2 cups (452 g) unsalted butter, slightly cold

• 10 oz dark or semi-sweet chocolate chips

• 5 cups (625 g) powdered sugar, sifted

• 1 tsp (4.2 g) vanilla extract

• ¼ cup (57.75 g) heavy cream

• Pinch of salt

Chocolate Ganache:

• 1 cup (175 g) dark/semi-sweet chocolate chips

• ¾ cup (173 g) heavy cream

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Instructions

• Chocolate Cake:
  Preheat oven to 325°F (165°C), grease an 8-inch pan. Mix dry ingredients. Whisk wet ingredients and combine. Stir in hot water. Bake 30–35 mins. Cool.

• Raspberry Cake:
  Preheat oven again. Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients with raspberry powder. Alternate dry mix and sour cream. Fold in raspberry puree. Bake 30–35 mins. Cool.

• Raspberry Cream:
  Whip cream, sugar, and raspberry powder until fluffy. Chill.

• Buttercream:
  Melt and cool chocolate. Beat butter, add sugar gradually. Add melted chocolate, vanilla, cream, and salt. Beat until smooth.

• Ganache:
  Heat cream to simmering, pour over chocolate chips. Let sit, then stir until glossy.

 

• Assemble:
  Level cakes. Layer chocolate cake, raspberry cream, raspberry cake. Frost with buttercream. Drizzle ganache over top. Chill before slicing.

Notes

Freeze layers ahead for easy assembly. Use fresh raspberries for garnish. Cake tastes best served slightly chilled or at room temperature.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American