Ingredients
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- For the Raspberry Filling:
- 1 cup fresh raspberries
- 1/4 cup raspberry preserves
- 1 tbsp sugar (optional)
- For the Chocolate Truffle Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together both sugars, melted butter, eggs, and vanilla.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Stir in hot coffee until smooth. Pour batter evenly into prepared pans.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Make the Raspberry Filling:
- Mash fresh raspberries and mix with raspberry preserves. Add sugar if desired.
- Prepare the Chocolate Truffle Ganache:
- Heat heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then add butter and mix until glossy. Let cool slightly to thicken.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread raspberry filling evenly over the top.
- Place the second cake layer on top. Pour ganache over the cake, letting it drip down the sides.
- Decorate & Serve:
- Garnish with fresh raspberries and chocolate shavings.
- Chill for 30 minutes before slicing for the best texture.
Enjoy your rich and decadent Chocolate Raspberry Truffle Cake! 🍫✨