Description
A decadent Chocolate Raspberry Truffle Cake combining rich chocolate and tart raspberries for a delightful dessert experience.
Ingredients
Scale
- 8 oz dark chocolate (70% cocoa)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (or coconut sugar)
- 4 large eggs (or flax eggs for vegan option)
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 cup fresh raspberries (or frozen raspberries)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a heatproof bowl over simmering water, melt dark chocolate and unsalted butter together, stirring until smooth.
- In a separate bowl, whisk granulated sugar and large eggs until light and fluffy.
- Slowly pour the melted chocolate mixture into the egg and sugar mixture while whisking. Gently fold in all-purpose flour until just combined.
- Gently fold in fresh raspberries.
- Pour the mixture into the prepared cake pan and bake for 40-45 minutes.
- While the cake is baking, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate to create ganache.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cool, drizzle ganache over the cake and top with additional fresh raspberries.
Notes
Avoid overmixing the batter to maintain a light and fluffy texture. Use high-quality chocolate for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: chocolate cake, raspberry cake, dessert, celebration cake, baking recipe
