Dark Chocolate Raspberry Truffle Cake

This Dark Chocolate Raspberry Truffle Cake is rich, smooth, and layered with bold chocolate flavor and the bright, fruity burst of raspberries. It’s the kind of dessert that feels elegant and luxurious, yet it’s surprisingly simple to make. With a dense, almost fudge-like texture and a fresh raspberry layer, this cake is a chocolate lover’s dream come true.

Why You’ll Love This Recipe

I love how decadent and indulgent this cake is. The dark chocolate gives it an intense, bittersweet depth, while the raspberries cut through with a refreshing tartness. It’s the perfect dessert for special occasions, but honestly, I make it anytime I’m craving something deeply chocolatey and satisfying. There’s no need for frosting or decoration—the truffle-like texture and berry topping make it a showstopper on their own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dark chocolate (high-quality, chopped)

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Salt

• Fresh raspberries

• Raspberry preserves or jam

• Heavy cream (for ganache topping)

• Dark chocolate (for ganache)

Directions

1. I preheat the oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper, then grease the sides.

2. I melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.

3. Once melted, I remove it from the heat and stir in the sugar and vanilla.

4. I whisk in the eggs one at a time, mixing well after each, until the mixture is glossy and thick.

5. I add the flour and salt, stirring until just combined.

6. I pour the batter into the prepared pan and bake for 25–30 minutes, just until the center is set but still soft.

7. After baking, I let the cake cool completely in the pan.

8. Once cooled, I spread a thin layer of raspberry preserves over the top, followed by a layer of fresh raspberries.

9. For the ganache, I heat the cream until just simmering, then pour it over the chopped dark chocolate in a bowl. I stir until smooth and silky.

10. I pour the ganache over the raspberries and tilt the cake to spread it evenly.

11. I refrigerate the cake for at least 2 hours until set.

Servings and timing

This cake serves about 10 to 12 slices. Prep time takes around 20 minutes, baking takes 25–30 minutes, and I chill it for at least 2 hours before serving. From start to finish, I plan for about 3 hours (mostly inactive time).

Variations

Sometimes I add a splash of raspberry liqueur to the ganache for an adult twist. I’ve also made this with a gluten-free flour blend, and it turns out just as rich and smooth. For a lighter touch, I top it with whipped cream and a few raspberries instead of ganache. And when I want a layered effect, I double the recipe and add a raspberry jam layer between two cake layers before finishing with ganache.

Storage/reheating

I store the cake covered in the refrigerator for up to 4–5 days. The flavor deepens over time, so I often find it tastes even better the next day. I serve it cold or let it sit at room temperature for about 20 minutes if I want a softer texture. I don’t recommend reheating this cake—it’s best enjoyed chilled or at room temperature to keep the truffle-like consistency.

FAQs

Can I use frozen raspberries instead of fresh?

I’ve tried it, but fresh raspberries hold their shape and texture much better for the topping. If I only have frozen, I thaw and drain them thoroughly first.

What kind of chocolate works best?

I always use high-quality dark chocolate (around 60–70% cocoa). It gives the cake that deep, luxurious flavor without being overly bitter.

Do I need a springform pan?

It makes removal easier, but I’ve used a regular cake pan lined with parchment and had good results too. I just let it cool completely before unmolding.

Can I freeze this cake?

Yes, I wrap it tightly (without the raspberry topping) and freeze for up to 2 months. I add the fresh topping and ganache after thawing overnight in the fridge.

Is this cake super sweet?

It’s rich and slightly sweet, but not cloying. The tart raspberries and dark chocolate balance each other beautifully.

Conclusion

Dark Chocolate Raspberry Truffle Cake is the kind of dessert I turn to when I want to impress with minimal fuss. The texture is smooth like a truffle, the flavor is bold and balanced, and every slice feels like a treat from a fine bakery. Whether for a dinner party, holiday, or just because, this cake never lets me down.