Chocolate Raspberry Truffle Cake
A rich, fudgy cake studded with fresh raspberries, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup bittersweet chocolate chips Can substitute with semisweet for a sweeter taste.
- 1/2 cup unsalted butter For a dairy-free version, use dairy-free butter.
- 1 cup granulated sugar
- 4 large eggs Can be replaced with a flax or aquafaba mixture for vegan version.
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour 1:1 gluten-free flour blend can be used.
- 1 cup fresh raspberries Frozen raspberries can be used; add them frozen to avoid melting.
- to taste Whipped cream For serving.
- to taste Powdered sugar For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- Melt the chocolate chips and butter together in a double boiler or microwave, stirring until smooth.
- In a mixing bowl, whisk the sugar and eggs together until pale and fluffy.
- Stir in the melted chocolate mixture and vanilla extract.
- Gently fold in the flour until just combined.
- Add half of the raspberries to the batter and mix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Decorate with remaining raspberries, whipped cream, and powdered sugar before serving.
Notes
For best results, keep eggs at room temperature. This cake can be made in advance and stored; add fresh toppings before serving.