Chocolate Raspberry Truffle Cake

Ingredients

Chocolate Cake

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee or hot water

Raspberry Filling

• 2 cups fresh or frozen raspberries

• ⅓ cup sugar

• 1 tbsp lemon juice

• 1 tbsp cornstarch + 2 tbsp water

Chocolate Truffle Ganache

• 12 oz semi-sweet or dark chocolate, chopped

• 1½ cups heavy cream

• 2 tbsp butter

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.

2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla; mix until smooth.

4. Slowly stir in hot coffee (batter will be thin).

5. Divide batter evenly between pans.

6. Bake 30–35 minutes until a toothpick comes out clean.

7. Cool completely.

Make Raspberry Filling

1. In a saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat until berries break down.

3. Stir in cornstarch slurry and simmer until thickened.

4. Cool completely.

Make Truffle Ganache

1. Heat cream until just simmering.

2. Pour over chopped chocolate and butter.

3. Let sit 2 minutes, then stir until smooth and glossy.

4. Cool slightly until spreadable.

Assemble the Cake

1. Place one cake layer on a plate.

2. Spread raspberry filling evenly on top.

3. Add second cake layer.

4. Pour or spread ganache over top and sides.

5. Chill 30–60 minutes to set before slicing.

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