When I want to serve a dessert that’s luxurious, beautiful, and deeply satisfying, I make this dark chocolate raspberry truffle cake. It’s dense like a truffle, silky like a mousse, and balanced with the tart brightness of fresh raspberries. Every bite feels indulgent—perfect for holidays, celebrations, or whenever I want to impress.
Why You’ll Love This Recipe
I love how this cake is both rich and refined. The dark chocolate brings depth, the raspberry adds brightness, and the texture is smooth and velvety from top to bottom. There’s no flour involved, so the cake has that ultra-fudgy center that just melts in my mouth. It’s gluten-free by nature and can be made ahead, which makes it even better when I’m planning a special occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the truffle cake:
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High-quality dark chocolate, chopped (70% cocoa or higher)
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Unsalted butter
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Eggs
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Granulated sugar
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Vanilla extract
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Salt
For the raspberry layer and topping:
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Fresh or frozen raspberries
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Granulated sugar
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Lemon juice
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Optional: raspberry preserves for a smoother layer
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Dark chocolate ganache or cocoa powder for garnish
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Optional: extra raspberries and chocolate curls for decorating
Directions
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I preheat the oven to 325°F (160°C) and line a springform pan with parchment paper.
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I melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. I let it cool slightly.
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In a separate bowl, I whisk the eggs and sugar until light and slightly thickened, then stir in the vanilla and salt.
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I fold the chocolate mixture into the egg mixture until fully combined and smooth.
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I pour the batter into the prepared pan and bake for about 30–35 minutes, until the center is just set and slightly jiggly. I let it cool completely.
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While the cake cools, I simmer raspberries, sugar, and lemon juice in a saucepan until thickened. I strain for a smooth layer or leave it chunky if I want texture.
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I spread the raspberry sauce or preserves on top of the cooled cake, then refrigerate for at least 2 hours until firm.
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Before serving, I garnish with fresh raspberries, a dusting of cocoa powder, or a drizzle of ganache.
Servings and timing
This cake serves 10–12 slices. It takes 20 minutes to prep, 35 minutes to bake, and at least 2 hours to chill before slicing.
Variations
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I sometimes add a splash of espresso or raspberry liqueur to the batter for deeper flavor.
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For a nutty twist, I press a layer of crushed almonds or hazelnuts into the top before baking.
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Swapping the raspberry layer for blackberry or cherry sauce creates a new flavor profile.
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A ganache topping gives it an ultra-rich finish if I want something extra elegant.
Storage/reheating
I store the cake covered in the refrigerator for up to 5 days. It also freezes beautifully—wrapped tightly in plastic wrap and foil for up to 1 month. I thaw it in the fridge overnight. I serve it chilled or let it sit at room temperature for 10–15 minutes for a softer texture. I don’t reheat this cake.
FAQs
Can I use semi-sweet chocolate instead of dark?
Yes, but the cake will be sweeter and less intense. I prefer dark chocolate for that bold, truffle-like flavor.
Is this cake gluten-free?
Yes, there’s no flour in this recipe. Just check your chocolate and toppings to make sure they’re gluten-free.
Can I make this ahead of time?
Absolutely. I often make it a day in advance—the flavor improves as it chills and sets overnight.
Do I need a springform pan?
It’s helpful for easy release, but I’ve used a well-greased cake pan with parchment paper on the bottom as a backup.
Can I skip the raspberry topping?
Yes, but I love how it balances the richness of the chocolate. A little acidity makes the dessert feel lighter and more complex.
Conclusion
This dark chocolate raspberry truffle cake is my go-to when I want a dessert that’s both rich and refined. With its smooth, fudgy center and bright raspberry finish, it’s always a hit—and always worth that first decadent bite. Whether I’m celebrating or just treating myself, this cake never fails to impress.
Print
Dark Chocolate Raspberry Truffle Cake: Rich, Elegant, and Absolutely Unforgettable
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: About 3 hours
- Yield: 10–12 slices
- Category: Dessert, Holiday, Gluten-Free
- Method: Baked
- Cuisine: American, French-inspired
- Diet: Gluten Free
Description
This Dark Chocolate Raspberry Truffle Cake is a rich, gluten-free dessert that melts in your mouth with every decadent bite. Featuring a silky dark chocolate base and a vibrant raspberry topping, it’s the perfect elegant treat for holidays, date nights, or special occasions. Fudgy, flourless, and full of flavor—it’s an unforgettable showstopper.
Ingredients
- For the truffle cake:
- 8 oz high-quality dark chocolate (70% cocoa or higher), chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- For the raspberry topping:
- 1½ cups fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- Optional: ¼ cup raspberry preserves for added smoothness
- For garnish (optional):
- Cocoa powder, dark chocolate ganache, chocolate curls
- Fresh raspberries
Instructions
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Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment and lightly grease the sides.
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In a double boiler or microwave-safe bowl, melt dark chocolate and butter until smooth. Cool slightly.
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In a large bowl, whisk eggs and sugar until light and slightly thickened. Stir in vanilla and salt.
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Fold in melted chocolate mixture until fully combined.
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Pour batter into pan and bake for 30–35 minutes, until the center is set but still slightly jiggly. Cool completely.
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Meanwhile, simmer raspberries, sugar, and lemon juice in a saucepan until thickened (about 5–8 minutes). Strain for a smooth sauce or leave chunky.
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Spread raspberry topping (or preserves) over cooled cake. Chill for at least 2 hours until firm.
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Before serving, dust with cocoa, drizzle ganache, or top with fresh raspberries and chocolate curls.
Notes
- Add a splash of espresso or raspberry liqueur to deepen the chocolate flavor.
- The cake is naturally gluten-free—perfect for guests with dietary restrictions.
- Best served slightly chilled or at room temperature for a silky texture.
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