This show-stopping chocolate raspberry truffle cake is rich, moist, and bursting with layers of intense chocolate flavor and fresh berry brightness. Whether you’re celebrating a special occasion or just indulging your chocolate cravings, this cake is sure to impress.
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs
2 tsp pure vanilla extract
1 cup hot water (or hot coffee for extra richness)
1 cup raspberry preserves
1 1/2 cups fresh raspberries
1 cup fresh red currants (optional)
For the Chocolate Ganache:
1 1/2 cups heavy cream
12 oz semi-sweet or dark chocolate, finely chopped
1 tbsp unsalted butter
For Garnish:
1/2 cup fresh raspberries
1/2 cup fresh red currants
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