Chocolate Raspberry Truffle Cake

My husband’s birthday was this week and it’s always a little tricky to come up with a good dessert for him. He’s not a huge fan of traditional cakes and I’m not a huge fan of making the same desserts over and over again. So I always try to find something that will taste great to him yet not be the same German Chocolate Bars we usually opt for.

This cake was the perfect solution. It’s dense and moist and packed with loads of chocolaty goodness. It is definitely not like any traditional cake. And since my husband’s favorite combination is chocolate and raspberry, I decided to add a layer of raspberry preserves to give it that extra something special.

Chocolate Raspberry Truffle Cake

  • 1 1/2 c. butter or margarine
  • 3/4 c. baking cocoa powder
  • 1 c. sugar
  • 1 T. flour
  • 2 t. vanilla
  • 4 eggs, separated
  • 1/3 c. raspberry preserves
  • 1 8 oz. container frozen whipped topping, thawed

1. Melt butter or margarine in a medium saucepan. Stir in cocoa powder and sugar until combined. Remove from heat and cool. Stir in flour and vanilla.

2. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl. Pour the yolks into the chocolate mixture and stir until blended. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.

3. Pour into a greased springform pan and bake at 425 degrees for 16 – 18 minutes, until the edges are firm but center is still soft. Cool cake completely. (The center will sink a bit while it cools.)

4. Remove cake from the pan and place on a plate or serving platter. (If the bottom does not come off easily, just leave it in place. You can easily serve the pieces right off there.) Spread raspberry preserves over the cake. Refrigerate at least 4 hours.

5. Just before serving, spread the whipped topping. Cut and let the cake come to room temperature before serving for best texture.

I would love to show you a picture of a cut slice of the cake. It looked as good as it tasted! Unfortunately (or fortunately depending on how you look at it), I just couldn’t convince anyone to hold off on digging in so that I could get a picture. So I guess you’ll just have to make it for yourself! And if you do, don’t forget to tell me what you think about it.

This post is being linked to Foodie Friday at Designs By Gollum.

11 thoughts on “Chocolate Raspberry Truffle Cake

  1. This looks so good! Do you think it would be possible to serve it without the raspberries, or do they just make it perfect? I have one family member who doesn’t like them, but the cake sounds like it is so good that it might workk without. What do you think?

    Either way, thank you for this recipe!

    XO,

    Sheila 🙂

  2. That Chocolate Raspberry Truffle Cake will be perfect as a present for my friend who has a sweet tooth. She has a great liking to sweets but i am wondering how she can possibly maintain a figure of 30-27-34 figure without doing any slightest exercise. And she even does not undergone on any diet plan either.

  3. You put in two of my favorite things, chocolate and raspberries. This sounds sensational! I hope you hubby loved it and his birthday! Thanks for sharing today!

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