Dark Chocolate Raspberry Truffle Cake
Recipe type: dessert, special occasion
Serves: 14-16 servings
  • For the cake:
  • 1½ cups (4½ oz.) unsweetened cocoa powder
  • 1 tbsp. coffee or espresso powder
  • 1½ cups boiling water
  • ¾ cup sour cream
  • 1 tbsp. vanilla extract
  • 3 sticks (12 oz.) unsalted butter, at room temperature
  • 2½ cups plus 2 tbsp. (18¼ oz.) sugar
  • 3 large eggs
  • 1¾ cups plus 2 tbsp. (9¼ oz.) all-purpose flour
  • 1¼ tsp. baking soda
  • ¾ tsp. salt
  • For the raspberry filling:
  • 16 oz. fresh raspberries, or frozen raspberries thawed
  • ⅓ cup sugar
  • 3 tbsp. cornstarch
  • 1 tsp. lemon juice
  • 1¼ cups water
  • For the ganache filling:
  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3 tbsp. unsalted butter, at room temperature
  • For the raspberry frosting:
  • 1 cup sugar
  • 4 large egg whites
  • 21 tbsp. unsalted butter, at room temperature
  • ⅓ cup strained raspberry puree (if using frozen raspberries, use the juice remaining after thawing. If using fresh raspberries, use a food mill to puree, or smash the raspberries through a colander with a wooden spoon)
  • ½ tsp. vanilla extract
  • For the chocolate glaze:
  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup heavy whipping cream
  • ¼ cup light corn syrup
  • 2 tsp. vanilla extract
  • For garnish:
  • Additional fresh raspberries
  1. For the cake: Preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans, and line the bottoms with rounds of parchment paper (I used a pencil to trace the bottom of the cake pan onto parchment paper). Combine the cocoa and coffee/espresso powder in a small bowl. Add the boiling water and whisk together until smooth. Allow to cool slightly. Whisk in the sour cream.
  2. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 5 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Beat in the vanilla. Combine the flour, baking soda and salt in a small bowl and stir to combine. With the mixer on low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
  3. Divide the batter between the prepared baking pans. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans about 15 minutes, then transfer the cakes to a wire rack to cool completely.
  4. For the raspberry filling: In a medium saucepan, stir together the water, sugar and cornstarch. Cook over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Once thickened, remove from the heat and whisk in the lemon juice. Fold in berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills.)
  5. For the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan and bring to a simmer. Immediately remove from the heat and pour the hot cream over the chopped chocolate. Let stand 1-2 minutes, then whisk together until a smooth, thick ganache is formed. Whisk in the butter 1 tablespoon at a time until completely incorporated. Let the ganache sit to thicken a bit so that it is suitable for spreading and piping. (To speed thickening, place the bowl in the fridge or freezer and whisk every 10 minutes to ensure even cooling until the desired consistency is reached.) Transfer about ½ cup of the thickened ganache to a pastry bag fitted with a plain round tip about ½-inch in diameter.
  6. Assembling the cake: Place one of the cooled cake layers on a cake board or serving platter. Spread ½ cup of the ganache in an even layer over the cake. Using the reserved ganache in the pastry bag, pipe a border around the perimeter of the cake layer. This will act as a well to help hold in the raspberry filling. Spoon some of the raspberry filling inside the ganache border in an even layer (Don't be shy. Use more than you think you need. Some of the raspberry will soak into and meld with the cake layers). Top with another layer of cake and repeat this process, layering with another ½ cup of ganache and additional raspberry filling. Top with the remaining cake layer.
  7. For the raspberry buttercream: To make the raspberry frosting, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water (a metal mixing bowl will do the trick). Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. Frost the top and sides of the assembled cake with the buttercream, smoothing the surface as much as possible. Chill for at least 30 minutes.
  8. For the chocolate glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is completely smooth. Whisk in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and allow to cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides. Let the glaze set about 5-10 minutes.
  9. Garnish the cake with fresh raspberries and chill the cake until ready to serve.
Recipe by Spoon With Me at https://spoonwithme.com/dark-chocolate-raspberry-truffle-cake/