The ultimate fix for your chocolate craving is here! I’ve taken it up one level for a raspberry truffle layer cake that will have everyone thinking you bought this at a bougie bakery! Easy Chocolate Raspberry Truffle Cake – a dark chocolate, one bowl cake, filled with raspberries and raspberry infused buttercream frosting, then covered in rich chocolate raspberry truffle glaze. This really is one decadent dessert. It’s incredibly easy to make and incredibly delicious. Make it for a chocolate lover in your life and get ready to watch them smile 🙂
For the Chocolate Cake
1¾ cups plus 2 tbsp all-purpose flour
1¼ tsp. baking soda
¾ tsp. salt
1½ cups unsweetened cocoa powder
1 tbsp. espresso powder
1½ cups boiling water
¾ cup sour cream
3 sticks unsalted butter, at room temperature
2½ cups plus 2 tbsp sugar
3 large eggs
1 tbsp. vanilla extract
For the Raspberry Frosting Filling
3 1/2 cups to 4 icing sugar
1/2 cup butter, room temperature
1 tbsp to 2 milk, if necessary
1/4 cup fresh raspberry puree
1 pint fresh raspberries
For the Raspberry Truffle Glaze
1/4 cup whipping cream
2 cups semisweet or dark chocolate chips
1/4 cup raspberry liqueur, plus additional to soak into the cake
To make the chocolate cake
Preheat the oven to 350˚ F. Grease and flour the edges of 2 9-inch round cake pans, and line the bottoms with rounds of parchment paper.
In a small bowl, whisk together the cocoa and espresso powder. Add in the boiling water and whisk together until smooth. Let cool slightly. Whisk in the sour cream.
In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking soda and salt to combine.
Add the dry ingredients to the mixing bowl in three additions, alternating with the cocoa-sour cream mixture. Beat on low speed until incorporated.
Divide the batter evenly between the prepared pans. Bake for about 35 minutes or until a toothpick inserted into the centre comes out clean.
Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
To make the Raspberry Frosting Filling
In a blender, puree the raspberries then press it through a sieve in order to remove the seeds.
With an electric mixer, beat together the butter and icing sugar until thick but smooth. Beat in the raspberry puree.
If it is too thick, beat in a tablespoon or two of milk to make it more spreadable. Gently fold in the fresh raspberries.
To make Raspberry Truffle Glaze
In a double boiler, melt all ingredients until barely melted; do not overheat. Allow to cool to nearly room temperature.
To assemble the cake
Place one of the cooled cake layers on a cake board or serving platter and sprinkle with 1 ounce raspberry liqueur.
Spread half of the frosting evenly on top of the cake. Sprinkle on the berries and top with the other half of the frosting. Top with the second layer of cake and sprinkle with another 1 ounce raspberry liqueur.
Pour the melted raspberry truffle glaze on top of the cake and, working very quickly, spread it over the top and sides of the cake. Chill for a couple of hours before serving.