If you love raspberries, chocolate and truffles you will absolutely love this cake! Best part, it is really easy to make. The cake begins with a dark chocolate cake mix and Raspberry Chocolate Truffle coffee. Inside the cake a tunnel of cream cheese filled with fresh raspberries is baked in a springform cake pan. Garnished with ganache and fresh raspberries makes a beautiful presentation as well as moist truffle flavoring.

How to Make Chocolate Raspberry Truffle Cake

While thinking about this cake, I decided to bake it in a 9″ springform pan. Before baking the cake I added a piece of parchment paper on the bottom of plate of the springform pan. This proved to be very helpful when removing the cake from the pan and flipping it over onto serving dish.

For this cake you will need a 9″ springform pan with removable bottom. Chocolate Cake Mix, a package of chocolate instant and pudding pie mix, normal ingredients like eggs, oil and the flavor enhancer… Raspberry Chocolate Truffle ground coffee. If you can’t find this coffee, you can use raspberry extract along with strong coffee as a substitute for the 1-1/3 cups of coffee. You will also need semi sweet chocolate chips, heavy cream for making the ganache coating as frosting. and fresh raspberries. See page 11 in Fresh Market’s flip book, linked with photo of coffee.

Lets Make this Cake

Preheat oven to 350 degrees F. Line 9″ springform pan with parchment paper, inserting the paper in the pan before spring loading the sides of pan, paper will extend around bottom of pan. Lightly spray with cooking spray bottom and sides of pan.

1. In large mixing bowl, combine cake mix, dry pudding mix, coffee, oil, eggs + yolk and extract. With paddle attachment beat mix until combined about 2 minutes. Set aside.
2. In small mixing bowl, whip softened cream cheese, sugar, egg white, confectioners sugar until creamy. Set aside.
3. Pour 1/2 of the cake batter or 2 cups into prepared springform pan, smooth to level with off set spatula. With the back of a spoon, make a tunnel around the center of the cake batter about 1″ from outside edge of pan and 1″ from center of batter. Be careful not to go too deep creating the tunnel. Its more of a marker for the filling.

1. Spoon cream cheese filling in tunnel.  Add raspberries on top of the cream cheese filling as desired being careful not to place the raspberries in the chocolate batter.

1. Pour remaining 2 cups of cake batter over the cream cheese filling. Smooth gently with off set spatula to level without disturbing the berries.

1. Bake in 350 F preheated oven for 90 minutes or until center is done. Testing with toothpick should result with tiny crumb but not wet.
2. Remove from oven and cool on wire rack for 10 minutes without removing spring form.

Ganache

In microwave safe small mixing bowl or 2 cup measuring cup, add 1/2 cup heavy whipping cream. Microwave for 40 seconds to heat but not boil.  Add chocolate chips to warm cream.  Allow chips to melt without stirring for 3-4 minutes. Stir cream and chip until smooth and glossy. Set aside.

Assembling Cake

Run a sharp knife around the edges of the springform cake pan, release cake sides from pan. Release spring form to reveal cake.  Pick up the parchment paper with cake and set cake aside.  With serving platter, invert the cake onto the platter or cake stand.  Cake will be bottom side up, remove parchment paper.

Pour smoothed ganache over the top of the cake and allow to flow over the sides of the cake. Use an off set spatula to smooth top and sides of the cake with the ganache.  Garnish the cake with fresh whole raspberries around perimeter of cake as desired.  Chill cake 2 hours before slicing.

Store cake in refrigerator up to 3 days. Brush raspberries with melted apricot or raspberry jam for a shiny berry garnish. Jam also helps sweeten the berries if they are not as ripe as you like.

Make Mine Mini …Chocolate Raspberry Truffle Cakes

You can also make two 6″ round cakes in 6″ springform pans with this recipe. Just divide the batter and filling in half and repeat as recipe directs.  Baking time for the 6″ springform pans is 80-90 minutes. The ganache coating is the same recipe just divide the ganache in half to use each half on each cake. 

Coat cakes with ganache the easy way, place the frozen cake round on a flat cake stand or cup that is smaller than the 6″ cake, pour ganache over the entire cake, smoothing down top of cake with off set spatula and sides of cake. Allow excess ganache to fall to the baking sheet. Once cake is set, remove from stand and place on cake board, scoop up remaining ganache to coat second cake. You will need to reheat the ganache in the microwave and add a tiny bit of cream to make it pourable again. Add raspberries while ganache is wet so berries will stay in place.  Melt apricot jam and brush over each raspberry for a shiny glaze. 

Print

Other Ideas You Might Like to Try: