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Chocolate Raspberry Truffle Cake

Indulge in this rich chocolate cake featuring a creamy raspberry filling and glossy ganache, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Bring to room temperature
  • 1 cup whole milk Bring to room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Helps keep cake moist
Filling and Ganache Ingredients
  • 1 cup fresh raspberries Mashed for filling
  • 1 cup heavy cream For ganache and whipping
  • 8 ounces bittersweet chocolate, chopped
  • 1/4 cup powdered sugar For sweetening the filling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients, mixing until smooth.
  4. Stir in boiling water until well combined.
Baking
  1. Pour the batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes before transferring to a wire rack.
Filling and Ganache
  1. For the raspberry filling, mash fresh raspberries and fold them into the whipped cream.
  2. Once the cakes are cooled, spread the raspberry filling between the layers and on top.
  3. For the ganache, heat heavy cream and pour it over chopped chocolate. Let it sit for a few minutes, then stir until smooth.
  4. Pour the ganache over the cake, letting it drip down the sides.
  5. Decorate with additional raspberries and serve.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers wrapped in the fridge for 3-4 days or freeze for later.