Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling.
Raspberry Chocolate Truffle Cake
With Valentine’s Day just around the corner, it’s time for a decadent, chocolate cake! While Ryan and I don’t really celebrate Valentine’s Day, I love doing some fun surprises for the kids, and that always includes a treat! (Kids seem to make every holiday a little more magical, don’t you think?)
Our favorite Valentine’s Day treats are chocolate covered strawberries and Sees Candy. Something about those feel fancy and decadent, and who doesn’t love to feel fancy every now and then! With our favorite Valentine’s treats in mind, I made a Strawberry Dark Chocolate Truffle Cake a few years ago. It was like a chocolate dipped strawberry and a strawberry truffle had a baby. It is SO good! It instantly became one of my mom’s favorite cakes. (She actually named it!).
This year, I wanted to revisit the chocolate dipped fruit idea, but with raspberries!
How to Make the Raspberry Chocolate Truffle Cake
As you plan to make this cake, take note of the five different elements, as well as the bake time for the cakes. I recommend splitting this cake up over the course of a few days.
- Day 1: cake layers
- Day 2: filling and buttercream
- Day 3: ganache and decorating
This chocolate cake is a half of my regular dark chocolate cake recipe. You’ll be using one 8-inch round cake pan and baking at 325 for about 30 to 35 minutes. Remember, when you insert a toothpick in the center of your cake, it should come out with a few moist crumbs on it. That’s when you know it’s ready!
The raspberry cake is so flavorful and tender! I think you might characterize it as slightly more dense, but in a good, moist kind of way. Definitely not pound cake like – more tender and moist kind of dense. You’ll be using freeze dried raspberries, in addition to a raspberry compote (which is just raspberries cookies and pureed over the stove). The color is a beautifully natural pink. However, if you find that yours isn’t look as pink as mine, it may be that your freeze dried raspberries weren’t as bright. No worries! Just add a little red or pink food coloring to brighten it up, if you want.
ALSO! Just a heads up, the raspberry cake doesn’t get as tall as the chocolate cake.
Raspberry Cream Filling
You may remember this filling from my Chocolate Raspberry Swiss Roll. It’s incredibly easy to make and incredibly delicious. You will need a food processor or blender for this one. Mixing the ingredients at such a high speed creates a stable whipped filling without any kind of added gelatin. It’s awesome!
For the chocolate buttercream, I’m using my go-to recipe you’ve probably seen on here with several cakes. It’s silky, smooth and full of chocolate flavor. When making the buttercream, remember to heat the cream, pour it over the chocolate chips, and then stir to make a ganache – before adding it to the butter and powdered sugar. This ensures you don’t get any chunks of chocolate in your buttercream.
For the chocolate ganache, we’re using heavy cream and chocolate. Simple as that. We want it to cool to room temp before using in the cake, but then save some for the drip. When you’re ready for the drip, just reheat the ganache to think it out a little.
How to Stack and Decorate This Cake
Now for the stacking and decorating! My favorite part!
Before starting, use a cake leveler or serrated knife to split each cake layer in half. If you’re making your layers ahead of time and freezing them, I like splitting them before I freeze them.
Step 1: Stack and Crumb Coat
Step 2: Frost and Decorate
Now it’s time to do our final coat of frosting and decorate the cake.
Tools I like to use for decorating:
- Offset and straight spatulas
- Acrylic disk
- Drip bottle
- Piping bag
You’ll find them all HERE.
Some fresh raspberries and chocolate shavings also look amazing on this cake.
Don’t you just love how all the colors pop!
Cake Making Tips
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.