Perfect Chocolate Raspberry Truffle Cake Recipe
This rich and moist chocolate raspberry truffle cake is made effortlessly in a pressure cooker, topped with silky ganache and fresh raspberries for the perfect dessert experience.
Equipment
- 1 Mixing bowl Large
- 1 9-inch round cake pan greased and floured
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 cup All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt a pinch
- ½ cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 Eggs large
- 1 teaspoon Vanilla extract
- ½ cup Sour cream
- ½ cup Hot water stirred into batter
- 1 cup Semisweet chocolate chips
- ½ cup Heavy cream for ganache
- 1 cup Fresh raspberries for topping
Instructions
Instructions
- Grease and flour a 9-inch round cake pan to prepare for pressure cooking.
- Mix flour, cocoa powder, baking soda, and salt in a bowl until well combined.
- Cream the butter and sugar in a larger bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients and sour cream alternately to the creamed mixture, mixing just until smooth.
- Slowly stir in hot water to thin the batter, then pour into the prepared cake pan.
- Place the cake pan into the pressure cooker, set to cook, and use natural release when done.
- Cool the cake completely before topping.
- Heat heavy cream until just simmering and pour over chocolate chips. Let sit 2 minutes, then stir until silky ganache forms.
- Spread ganache over cake and scatter fresh raspberries on top. Refrigerate about an hour to fully set before serving.
Notes
For best texture, always use natural release when cooking the cake. Store leftovers covered in the fridge for up to 5 days. Use thawed and drained frozen raspberries if fresh aren’t available.