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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!