Description
Indulgent chocolate raspberry truffle cake promises a symphony of rich chocolate and tangy raspberry flavors dancing across your palate. Luxurious layers meld European chocolate intensity with delicate fruit notes, inviting passionate bakers to create an unforgettable dessert experience.
Ingredients
Scale
Cake Ingredients:
- 2 cups (470 milliliters) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 cups (400 grams) granulated sugar
- 1 1/2 teaspoons (7.5 milliliters) baking soda
- 1 teaspoon (5 milliliters) salt
- 3/4 cup (170 grams) unsalted butter, softened
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 1 1/2 cups (355 milliliters) buttermilk
- 1/2 cup (120 milliliters) strong black coffee
Liquid and Flavor Enhancers:
- 2 tablespoons (30 milliliters) raspberry liqueur (optional)
Filling and Topping Ingredients:
- 1 cup (150 grams) fresh raspberries
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (15 milliliters) cornstarch
Ganache Ingredients:
- 1 cup (240 milliliters) heavy cream
- 8 ounces (226 grams) bittersweet chocolate, chopped
- 1/4 cup (57 grams) unsalted butter
Garnish:
- Fresh raspberries
- Chocolate shavings
Instructions
- Combine flour, cocoa powder, baking soda, and salt in a sifter, creating a uniform dry mixture.
- Cream sugar and butter in a large mixing bowl until the mixture becomes light and airy, developing a fluffy texture.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract to enhance the flavor profile.
- Carefully fold dry ingredients into the wet mixture, alternating with buttermilk and coffee to create a smooth, well-integrated batter.
- Prepare two 9-inch round cake pans by greasing and flouring to prevent sticking, then evenly distribute the batter between them.
- Preheat oven to 350F (175C) and bake cake layers for 25-30 minutes until a toothpick inserted comes out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare raspberry filling by simmering raspberries, sugar, cornstarch, and liqueur over medium heat until the mixture thickens and develops a rich consistency.
- Create ganache by heating cream until it reaches a gentle simmer, then pour over chocolate and butter, whisking continuously until achieving a glossy, smooth texture.
- Assemble the cake by placing the first layer on a serving plate, spreading a generous layer of raspberry filling.
- Position the second cake layer on top, repeating the filling process to build depth of flavor.
- Carefully pour warm ganache over the entire cake, allowing it to cascade elegantly down the sides.
- Garnish with fresh raspberries and delicate chocolate shavings, creating an artistic and appetizing presentation.
Notes
- Choose high-quality cocoa powder and dark chocolate for intense, rich flavor that elevates the entire cake’s taste profile.
- Ensure ingredients like butter and eggs are at room temperature to create smoother, more uniform cake batter with better texture.
- Use fresh, ripe raspberries for the filling to enhance natural sweetness and provide bright, tangy contrast against deep chocolate notes.
- When pouring ganache, work slowly and use a spatula to create elegant drips and even coverage around the cake’s sides.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg