Chocolate Raspberry Truffle Cake

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A rich, decadent chocolate cake layered with a tangy raspberry filling and smooth truffle ganache, perfect for special occasions.

– 2cup all-purpose flour

– 1cup cocoa powder

– 1cup granulated sugar

– 1cup unsalted butter, softened

– 4eggs

– 1tsp baking powder

– 1/2tsp salt

– 1cup milk

– 1cup raspberry jam

– 1cup heavy cream

– 8oz dark chocolate, chopped

– 1tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.

2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

3. In a separate bowl, cream the unsalted butter and sugar until light and fluffy; then add the eggs and vanilla extract.

4. Alternately mix the dry ingredients and milk into the butter mixture until smooth.

5. Divide the batter evenly between the prepared pans and bake for 25-30minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cakes to cool in the pans for 10minutes, then transfer to a wire rack to cool completely.

7. Spread the raspberry jam evenly over the top of one cake layer, then place the second layer on top.

8. For the truffle ganache, heat the heavy cream until just simmering and pour over the chopped dark chocolate; stir until smooth.

9. Pour the ganache over the assembled cake, allowing it to drizzle down the sides.

– For an extra kick, add a splash of raspberry liqueur to the raspberry jam.

– Best served at room temperature for optimal flavor and texture.

– Ensure the cake is completely cooled before applying the ganache.

Find it online: https://www.cookflash.com/chocolate-raspberry-truffle-cake/