Chocolate Raspberry Truffle Cake
A rich and easy chocolate cake layered with fresh raspberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup bittersweet chocolate, chopped Use a quality brand like Ghirardelli or Lily's.
- 1/2 cup unsalted butter Unsalted allows the chocolate flavor to shine.
- 1 cup sugar Regular sugar can be swapped with coconut sugar.
- 3 large eggs Make sure they are at room temperature.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1/2 cup all-purpose flour Just enough for a light yet decadent cake.
- 1/4 teaspoon salt Balances the sweetness.
- 1 cup fresh raspberries Look for fresh, firm berries.
- powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium saucepan over low heat, melt the chopped chocolate and butter together until smooth.
- Remove from heat and stir in sugar until glossy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gently fold in flour and salt until just combined.
- Pour half of the batter into the prepared pan, layer with fresh raspberries, and cover with the remaining batter.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Store leftovers tightly wrapped in plastic wrap or in an airtight container for 3-4 days in the fridge. For freezing, wrap slices in plastic and store in a freezer-safe container for 2-3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 25g
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