Name: Chocolate Raspberry Truffle Cake
Ingredients: 1 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 1/2 cups raspberry jam; 1 cup heavy cream; 8 oz semisweet chocolate, chopped

Description

A decadent chocolate cake layered with raspberry filling and rich chocolate ganache.

Ingredients

Scale

For the Crust:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups raspberry jam
1 cup heavy cream
8 oz semisweet chocolate, chopped

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour batter evenly into prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
Spread raspberry jam between cake layers. For ganache: heat cream until steaming, pour over chocolate, let sit 5 minutes, then stir until smooth. Pour over cake.
Refrigerate cake for at least 1 hour before serving to set ganache.

Notes

You can customize the seasonings to taste.