Chocolate Raspberry Truffle Cake Recipe
This rich and moist chocolate raspberry truffle cake is pressure-cooked to perfection and finished with a silky ganache and fresh raspberries for the ultimate indulgent dessert.
Equipment
- 1 Mixing bowl Large
- 1 9-inch round cake pan
- 1 Pressure cooker
- 1 Wire rack
- 1 Saucepan Small
Ingredients
Main ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup hot water
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 cup fresh raspberries
- powdered sugar for dusting (optional)
Instructions
Instructions
- Grease and flour a 9-inch round cake pan.
- Sift together the flour, cocoa powder, baking soda, and salt in a bowl.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating after each. Stir in the vanilla extract.
- Mix in the sour cream, then slowly add the dry ingredients until just combined.
- Gradually stir in the hot water to make a smooth batter.
- Pour the batter into the prepared pan and place inside the pressure cooker.
- Lock lid and cook on high pressure for 30 minutes. Let pressure release naturally.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream until simmering, pour over chocolate chips, let sit 2 minutes and stir until smooth.
- Pour ganache over cake, top with fresh raspberries, and dust with powdered sugar if desired.
Notes
Store leftovers wrapped at room temperature or in fridge. Freeze slices for later treats.