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.
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.
- 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.
- In small mixing bowl, whip softened cream cheese, sugar, egg white, confectioners sugar until creamy. Set aside.
- 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.
- 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.
- Pour remaining 2 cups of cake batter over the cream cheese filling. Smooth gently with off set spatula to level without disturbing the berries.
- 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.
- 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 not 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.
Chocolate Raspberry Truffle Cake
Rich moist dark chocolate cake made with Raspberry Chocolate Truffle Coffee, cream cheese with raspberry filling baked in a spring form pan. Garnished with ganache and fresh raspberries.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours + chill 2 hours
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1–15,25 ounce package dark chocolate cake mix
1–3 ounce package chocolate pudding/pie mix-dry
1–1/3 cups raspberry chocolate truffle coffee, brewed or regular brewed bold coffee
1/2 cup vegetable oil
3 large eggs + 1 yolk from cream cheese filling*
1 teaspoon raspberry extract or vanilla
Cream Cheese Filling
1–8 ounce package cream cheese, softened
1/3 cup granulated sugar
1 egg white
2 tablespoons confectioners sugar
1/2 –3/4 cup fresh raspberries or frozen, unthawed
Ganache
1/2 cup heavy cream
1–1/2 cups semi sweet chocolate chips
Fresh raspberries for garnish
Instructions
- 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.
- 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.
- In small mixing bowl, whip softened cream cheese, sugar, egg white, confectioners sugar until creamy. Set aside.
- 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.
- 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.
- Pour remaining 2 cups of cake batter over the cream cheese filling. Smooth gently with off set spatula to level without disturbing the berries.
- 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.
- 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 not 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.
Notes
If you want to freeze the cake, after baking and cooling to room temperature, cover with plastic wrap and foil, freeze without the ganache. Add ganache right before serving.
If you freeze the ganache with berries on the cake the berries will be soft and chocolate may not perform well.
Keywords: Chocolate, Raspberry Truffle Cake, Dessert, Raspberries, Ganache, Raspberry Chocolate Coffee