Dark Chocolate Raspberry Truffle Cake

Description:
This Dark Chocolate Raspberry Truffle Cake is a luxurious dessert that combines the rich flavors of dark chocolate with the bright, tart sweetness of fresh raspberries. The layers of moist chocolate cake are complemented by a silky truffle filling and topped with a glossy ganache, making it the perfect indulgent treat for special occasions or a sweet craving.
Origin:
The origins of the truffle cake can be traced to French and Belgian chocolate traditions, known for their emphasis on rich, smooth chocolate. The addition of raspberries brings a modern, fruity twist, offering a beautiful contrast to the deep chocolate flavor.
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Raspberry Truffle Filling:
- 8 oz dark chocolate (70% cocoa or higher), chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- ½ cup raspberry puree (fresh or frozen raspberries, blended and strained to remove seeds)
- 1 tablespoon raspberry liqueur (optional)
For the Ganache:
- 6 oz dark chocolate (70% cocoa or higher), chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
For the Raspberry Sauce (Optional garnish):
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 2 tablespoons water
For the Assembly:
- Fresh raspberries (for topping)
- Powdered sugar (for dusting, optional)
Instructions:
- Make the Chocolate Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot water or coffee (the batter will be thin).
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
- Make the Raspberry Truffle Filling:
- In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
- Pour the hot cream over the chopped dark chocolate and let it sit for 2-3 minutes. Stir until smooth and fully melted.
- Add the raspberry puree and raspberry liqueur (if using), and stir until well combined. Let the mixture cool at room temperature until it thickens to a truffle-like consistency.
- Make the Ganache:
- In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
- Pour the hot cream over the chopped dark chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Make the Raspberry Sauce (Optional):
- In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat for about 5-7 minutes, mashing the raspberries as they cook.
- Strain the sauce through a fine mesh sieve to remove the seeds and set the sauce aside.
- Assemble the Cake:
- Once the cakes have cooled, slice each cake in half horizontally to create four layers.
- Place one layer of cake on a serving platter. Spread a generous layer of raspberry truffle filling over the top. Repeat with the remaining layers of cake and truffle filling.
- Once all layers are stacked, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to smooth it out.
- Garnish the top of the cake with fresh raspberries and optionally dust with powdered sugar.
- Serve:
- Slice the cake and serve with a drizzle of raspberry sauce for an extra touch of flavor and color.
Tips for Success:
- For a stronger raspberry flavor: You can add more raspberry puree to the truffle filling, or mix in a little raspberry jam for extra sweetness.
- Make-Ahead: The cake and filling can be made a day in advance. Store the cake layers in an airtight container and the filling in the fridge.
- Chocolate Variety: You can adjust the chocolate used in the truffle filling and ganache depending on how intense you want the chocolate flavor. Dark chocolate (70% cocoa) works best for a rich, deep taste.
Recommendations:
- Pair this rich cake with a glass of sparkling wine, such as Prosecco, or a rich dessert wine like Port.
- This cake also pairs wonderfully with a scoop of vanilla or raspberry sorbet on the side for an extra fruity touch.
Nutrition (per serving):
- Calories: 480
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 54g
- Fiber: 4g
- Sugar: 38g
- Protein: 5g
- Cholesterol: 75mg
- Sodium: 90mg
- Vitamin A: 8%
- Vitamin C: 8%
- Calcium: 6%
- Iron: 15%
This Dark Chocolate Raspberry Truffle Cake is a rich, indulgent dessert that combines the best of both worlds: luscious dark chocolate and tangy raspberries. Perfect for special occasions like birthdays, anniversaries, or any time you want to treat yourself! Enjoy!