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Dark Chocolate Raspberry Truffle Cake

This rich and tender cake combines chocolate and fresh raspberries, making it a perfect dessert for family gatherings or potlucks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
Wet Ingredients
  • 1/2 cup vegetable oil
  • 2 pieces eggs Room temperature
  • 1 teaspoon vanilla
  • 1/2 cup yogurt or sour cream Can substitute with plant-based yogurt for dairy-free version
  • 1/2 cup hot water or coffee Hot coffee will deepen the chocolate flavor
For the Ganache and Topping
  • 1 cup cream For ganache
  • 200 grams dark chocolate Use high-quality chocolate for best results
  • 1 cup raspberry puree or jam Can use fresh raspberries as well

Method
 

Preparation
  1. Preheat oven to 340F (170C) and grease the pan.
  2. In a mixing bowl, combine flour, cocoa powder, baking soda, salt, and sugar.
  3. Add vegetable oil, eggs, vanilla, and yogurt to the dry ingredients.
  4. Mix in hot water until the batter is smooth.
Baking
  1. Pour the batter into the greased pan and bake for 30 to 35 minutes.
  2. After baking, let the cake cool completely.
Ganache Preparation
  1. Heat the cream in a saucepan until steaming.
  2. Pour the heated cream over the chopped dark chocolate and stir until glossy.
Assembly
  1. Spread raspberry puree or jam over the cooled cake.
  2. Pour ganache over the raspberries and cake.

Notes

For serving, pair with whipped cream or vanilla ice cream, and a pot of tea or coffee. Store covered in the refrigerator to enhance flavors.