Description
Decadent chocolate raspberry truffle cake that’s a crowd-pleaser!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, buttermilk, oil, eggs, and vanilla until smooth.
- Combine wet and dry mixtures until just combined.
- Fold in raspberries and chocolate chips.
- Pour batter into greased pan and bake for 30 minutes.
- Heat raspberry jam until runny and spread over cooled cake.
Notes
- For extra richness, use dark cocoa powder.
- Don’t overmix the batter to keep the cake light and fluffy.
- Prep Time: 20
- Cook Time: 30