Rich, intense, and elegant - this Dark Chocolate Raspberry Truffle Cake combines deep cocoa flavor with bright raspberry tartness and a silky ganache finish. It’s the kind of dessert that feels luxurious but is completely achievable at home.

Perfect for celebrations, dinner parties, or whenever you want a bakery-level showstopper.

Ingredients

For the Chocolate Cake Layers

• 2 cups (250 g) all-purpose flour

• ¾ cup (75 g) unsweetened cocoa powder

• 2 cups (400 g) granulated sugar

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup (240 ml) whole milk

• ½ cup (120 ml) vegetable oil

• 2 teaspoons vanilla extract

• 1 cup (240 ml) hot coffee (enhances chocolate flavor)

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For the Raspberry Filling

• 2 cups fresh or frozen raspberries

• ½ cup (100 g) sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch mixed with 2 tablespoons water

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For the Chocolate Truffle Ganache

• 2 cups (340 g) high-quality dark chocolate (60–70%), chopped

• 1 cup (240 ml) heavy cream

• 2 tablespoons unsalted butter

Instructions

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Slowly pour in the hot coffee and stir gently. The batter will be thin — this is normal.

5. Divide evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely before assembling.

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Step 2: Make the Raspberry Filling

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

2. Cook until berries break down and release juices.

3. Stir in the cornstarch mixture and simmer until thickened.

4. Remove from heat and let cool completely.

For a smoother texture, strain to remove seeds if desired.

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Step 3: Prepare the Chocolate Ganache

1. Place chopped chocolate in a heatproof bowl.

2. Heat cream in a saucepan until just simmering (do not boil).

3. Pour hot cream over chocolate. Let sit 2–3 minutes.

4. Stir until smooth and glossy.

5. Add butter and mix until fully incorporated.

6. Allow to cool until slightly thickened but still pourable.

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Assembling the Cake

1. Place one cake layer on a serving plate.

2. Spread a generous layer of raspberry filling on top.

3. Add the second cake layer.

4. Pour ganache over the top, allowing it to drip down the sides.

5. Chill for at least 30–60 minutes to set.

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Optional Garnishes

• Fresh raspberries

• Chocolate shavings

• Powdered sugar dusting

• Edible gold flakes

• Whipped cream rosettes

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Pro Tips for Best Results

• Use high-quality dark chocolate for a true truffle flavor.

• Do not skip the coffee — it intensifies chocolate without tasting like coffee.

• Chill the cake slightly before slicing for clean layers.

• Store in refrigerator but bring to room temperature before serving for best texture.

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Flavor Profile

• Deep, bittersweet chocolate

• Bright, slightly tart raspberry contrast

• Smooth, velvety truffle ganache

• Moist and tender crumb

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Final Thoughts

This Dark Chocolate Raspberry Truffle Cake delivers the richness of a chocolate truffle combined with the refreshing acidity of raspberries. It strikes the perfect balance between indulgent and elegant.

Whether for birthdays, holidays, or a romantic dinner, this cake never fails to impress.