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Recipes 2025-04-03 16:56:50

🍫 Chocolate Raspberry Truffle Cake ❀️

🍫 Chocolate Raspberry Truffle Cake ❀️

Có thể là hình αΊ£nh về món tráng miệng

Preparation Time: 25 minutes
Baking Time: 30-35 minutes
Servings: 8-10 servings
Best Time to Serve: Perfect for special occasions, birthdays, or as an indulgent treat after dinner.

Ingredients

1. Cake:

  • 1 1/2 cups all-purpose flour (180g)

  • 1/2 cup cocoa powder (unsweetened) (40g)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, softened (115g)

  • 1 cup sugar (200g)

  • 2 large eggs

  • 1 cup buttermilk (240ml)

  • 1 tsp vanilla extract

2. Raspberry Filling:

  • 1 1/2 cups fresh raspberries (about 150g)

  • 1/4 cup sugar (50g)

  • 1 tbsp lemon juice (15ml)

3. Chocolate Truffle Ganache:

  • 1 1/2 cups dark chocolate chips (about 270g)

  • 3/4 cup heavy cream (180ml)

  • 2 tbsp unsalted butter (30g)

Instructions

πŸ”Ή Step 1: Make the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, or use non-stick spray.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes using an electric mixer).

  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined – be careful not to overmix.

  6. Divide the batter evenly between the two prepared cake pans and smooth the tops.

  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

πŸ”Ή Step 2: Prepare the Raspberry Filling

  1. In a medium saucepan, combine the fresh raspberries, sugar, and lemon juice.

  2. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.

  3. Remove from heat and strain the raspberry mixture through a fine sieve to remove the seeds. Let it cool to room temperature before using.

πŸ”Ή Step 3: Make the Chocolate Truffle Ganache

  1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

  2. Place the dark chocolate chips in a heatproof bowl and pour the hot cream over the chocolate.

  3. Let it sit for 2-3 minutes, then stir until smooth and fully melted. Add the butter and stir until it’s incorporated, creating a glossy ganache.

  4. Let the ganache cool for a few minutes, then refrigerate it for about 20-30 minutes until it thickens slightly but is still pourable.

πŸ”Ή Step 4: Assemble the Cake

  1. Place one layer of the cooled chocolate cake onto a serving plate or cake stand.

  2. Spread the raspberry filling evenly over the top of the cake layer, ensuring it’s spread all the way to the edges.

  3. Place the second layer of cake on top of the raspberry filling.

  4. Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides and coat the entire surface.

  5. Use a spatula to spread the ganache evenly, covering the top and sides of the cake.

  6. Let the cake sit for about 10 minutes to allow the ganache to set slightly before slicing.

πŸ”Ή Step 5: Serve and Enjoy

  1. Slice the cake into wedges and serve. You can garnish with extra fresh raspberries or chocolate shavings for a decorative touch.

  2. Serve with whipped cream or a scoop of vanilla ice cream, if desired.

Tips for the Perfect Chocolate Raspberry Truffle Cake

  • Cake Texture: To ensure a moist cake, be careful not to overmix the batter and avoid overbaking the cake.

  • Raspberry Filling Tip: If you prefer a smoother raspberry filling, you can skip straining the mixture and leave the seeds in for added texture.

  • Ganache Consistency: If the ganache becomes too thick while cooling, gently reheat it in the microwave for 10-15 seconds, stirring to restore its smooth consistency.

Calories (estimated)

  • 1 slice (1/10 of the cake): ~400-450 kcal (depending on the size of the slice and the amount of ganache used)

Energy-Saving Tips

  • Prepare the raspberry filling and ganache ahead of time to save time on the day of baking.

  • You can refrigerate the ganache overnight and let it come to room temperature before pouring it over the cake.

Who Would Enjoy This?

  • Lovers of rich chocolate and fruity raspberry desserts.

  • Ideal for those celebrating special occasions like birthdays, anniversaries, or holidays.

  • Perfect for chocolate lovers who enjoy layered, indulgent cakes with a fruity twist!

This Chocolate Raspberry Truffle Cake is the perfect dessert for any chocolate and raspberry enthusiast. With its moist chocolate layers, tangy raspberry filling, and decadent ganache, it’s sure to impress at any gathering. Enjoy making and sharing this delicious treat with your loved ones! Let me know if you’d like this in PDF format or if you have any questions!

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