Name: Perfect Chocolate Raspberry Truffle Cake
Prep time: 30 min
Total time: 60 min
Ingredients: 2 9-inch Two 9-inch (23 centimeters) round chocolate cake layers; 8 oz 8 oz (250 grams) bittersweet chocolate, chopped finely (Provides the deep chocolate flavor and melts into the truffle base.); 1/4 cup 1/4 cup (60 milliliters) raspberry jam, without seeds (Adds concentrated fruity sweetness and helps bind the raspberry layer.); 1/4 cup 1/4 cup (60 milliliters) raspberry cocktail concentrate, thawed and not diluted; 1-1/4 oz 1 -1/4 oz (7 grams) packet of plain gelatin (Gives structure to the raspberry component so it sets elegantly between layers.); 1 and 1/2 cups 1 and 1/2 cups (375 milliliters) heavy cream (35%); 2 tablespoons 2 tablespoons (30 milliliters) raspberry or orange liqueur, optional; 2 teaspoons 2 teaspoons (10 milliliters) vanilla extract (Rounds and deepens the chocolate’s flavor profile.); 2 cups 2 cups (500 milliliters) fresh raspberries; Fresh mint leaves (For a fragrant, bright garnish that complements both chocolate and raspberry.); Confectioners' sugar for dusting (A light snowy finish that makes the cake look picture-perfect.)

Jump to Recipe Print Recipe

There is something quietly indulgent about a cake that pairs deep, glistening chocolate with bright, jewel-toned raspberries. This Perfect Chocolate Raspberry Truffle Cake Recipe for Every Occasion is velvety, elegant, and surprisingly approachable — the kind of dessert that makes guests sigh and family members ask for seconds. If you enjoy playing with chocolate and fruit, you might also like this chocolate raspberry layer cake recipe I reference when I want a simpler weeknight celebration.

Why You’ll Love This Recipe

Decadent contrast: The bittersweet chocolate provides a rich, slightly bitter backbone while the raspberries add a bright, tart pop that keeps every bite lively.
Luxurious texture: The truffle-like filling is creamy and airy, creating a melt-in-your-mouth moment that feels special without being fussy.
Versatile for occasions: Dress it up with mint and a dusting of confectioners’ sugar for holidays, or slice it thin for an intimate dessert after dinner. If you want to explore other raspberry-chocolate treats, check out a detailed chocolate raspberry cake that highlights similar flavors.
Make-ahead friendly: Much of the work can be done in advance, so you can enjoy the party rather than spend the evening in the kitchen.
Crowd-pleaser: Rich but balanced, this cake sits comfortably between elegant and homey, making it a fail-safe for both formal gatherings and cozy Sunday afternoons.

Ingredients You’ll Need

8 oz (250 grams) bittersweet chocolate, chopped finely — Provides the deep chocolate flavor and melts into the truffle base.
1/4 cup (60 milliliters) raspberry jam, without seeds — Adds concentrated fruity sweetness and helps bind the raspberry layer.
1/4 cup (60 milliliters) raspberry cocktail concentrate, thawed and not diluted — Contributes fresh raspberry intensity and liquid to bloom the gelatin.
1 -1/4 oz (7 grams) packet of plain gelatin — Gives structure to the raspberry component so it sets elegantly between layers.
1 and 1/2 cups (375 milliliters) heavy cream (35%) — Whipped to soft peaks, it turns the filling light and airy while keeping it decadent.
2 tablespoons (30 milliliters) raspberry or orange liqueur, optional — A splash of liqueur lifts flavors and adds a grown-up depth.
2 teaspoons (10 milliliters) vanilla extract — Rounds and deepens the chocolate’s flavor profile.
Two 9-inch (23 centimeters) round chocolate cake layers — The sturdy base that absorbs just enough of the filling without becoming soggy.
2 cups (500 milliliters) fresh raspberries — Fresh raspberries give texture, color, and that delightful burst of acidity in each bite.
Fresh mint leaves — For a fragrant, bright garnish that complements both chocolate and raspberry.
Confectioners’ sugar for dusting — A light snowy finish that makes the cake look picture-perfect.

If you enjoy cookie-sized versions of these flavors, you might like my take on chocolate raspberry delight cookies for a portable alternative.

Step-by-Step Instructions

Let’s get this lovely cake assembled. Work calmly and savor the process — melting chocolate and whipping cream are wonderfully tactile steps that reward a little patience.

Melt the chopped bittersweet chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.,
In a small bowl, combine raspberry jam and raspberry cocktail concentrate until well mixed. Sprinkle the gelatin over the mixture and let stand for 5 minutes to soften.,
Heat the raspberry mixture gently until the gelatin completely dissolves. Allow to cool slightly.,
In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the melted chocolate, raspberry mixture, liqueur (if using), and vanilla extract. Continue to beat until the mixture is well combined and fluffy.,
Place one of the 9-inch round chocolate cake layers on a serving platter. Spread a thin layer of the chocolate-raspberry mixture over the top.,
Arrange fresh raspberries evenly over the layer of cream.,
Place the second cake layer on top of the raspberries, pressing down gently to set.,
Frost the top and sides of the cake with the remaining chocolate-raspberry mixture, smoothing it out with a spatula., Garnish with fresh mint leaves and dust with confectioners’ sugar before serving.

If you want inspiration for a mousse-forward approach, this chocolate raspberry mousse cake shows how airy fillings can transform texture and presentation.

My Favorite Tricks for a Flawless Cake

Temper your timing: Let the melted chocolate cool just enough so it does not deflate the whipped cream, but not so cool it begins to stiffen. The ideal temperature is warm and fluid.
Bloom gelatin properly: Sprinkling gelatin and letting it sit before heating prevents lumps and gives a glossy finish.
Chill between steps: After assembling the raspberry layer, a short chill for 15 to 30 minutes helps the filling set so the raspberries do not shift when you add the second cake layer.
Use ripe but firm raspberries: Very soft berries can release too much liquid; choose ones that are fragrant and plump but still hold their shape.
Smooth edges like a pro: Run your spatula under hot water and quickly dry it before smoothing the frosting for an extra-sleek finish.

Creative Twists to Try

Citrus lift: Swap the liqueur for Grand Marnier and add a teaspoon of orange zest to the chocolate for a bright citrus note.
Darker chocolate: Use a 70 percent cocoa chocolate for a more intense, grown-up flavor.
Raspberry ribbon: Gently simmer a few extra raspberries with a tablespoon of sugar and strain for a ribbon of coulis swirled through the frosting.
Vegan remake: For a plant-based version, consult vegan chocolate and cream substitutes and follow an adapted technique like the one found in many vegan truffle cake recipes.
Mini versions: Layer in 6-inch pans or make stacked cupcakes for individual servings.

Perfect Pairings and Presentation

Serve this cake on a simple white platter so the deep chocolate and ruby raspberries really sing. A scoop of vanilla bean ice cream or a small spoonful of raspberry coulis plated alongside each slice makes a dramatic pairing. For drinks, a cup of rich espresso balances sweetness, while a late-harvest Riesling or a light rosé complements the tart fruit. Garnish with a few whole raspberries and mint leaves to create a cake that looks as beautiful as it tastes.

Keeping It Fresh

Store the cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 3 days. If you need to keep it longer, slice and freeze individual pieces wrapped tightly in plastic and foil for up to 1 month; thaw slowly in the fridge before serving. Avoid leaving it at room temperature for more than two hours to preserve the truffle texture and the fresh raspberries.

Got Questions?

Q: Can I use frozen raspberries?
A: Frozen raspberries release more liquid when thawed, which can make the filling too wet. If you must use them, thaw and drain well, then pat dry and use sparingly between layers.

Q: My filling seemed loose. What happened?
A: Most likely the chocolate was too hot when folded into the whipped cream or the gelatin was not fully dissolved. Chill the mixture briefly and set the cake in the refrigerator to help it firm up.

Q: Can I make the cake a day ahead?
A: Yes. In fact, the flavors marry beautifully overnight. Assemble, refrigerate, and bring to room temperature about 30 minutes before serving for the best texture.

Q: How do I get clean slices?
A: Use a large, sharp knife warmed under hot water and wiped dry between cuts. Slice slowly and wipe the blade clean each time for neat pieces.

Conclusion

This Perfect Chocolate Raspberry Truffle Cake Recipe for Every Occasion is one of those desserts that feels like a celebration every time you slice it. The contrast of silky chocolate truffle filling and lively raspberries is timeless, and the cake is forgiving enough for home bakers to feel proud. For additional inspiration and similar recipes, I sometimes browse a gorgeous take on a Dark Chocolate Raspberry Truffle Cake – Spoon With Me, a vegan-friendly reinterpretation at Chocolate Raspberry Truffle Cake – Gretchen’s Vegan Bakery, and a classic layered version found at Chocolate Raspberry Truffle Layer Cake – Everyday Annie. Give this cake a try at your next special meal and savor the applause.