Indulge in layers of chocolate and raspberry truffles for a dessert thats pure decadence.

Ingredients:

– 1 3/4 cups all-purpose flour

– 3/4 cup unsweetened cocoa powder

– 1 1/2 teaspoons baking powder

– 1 1/2 teaspoons baking soda

– 1 teaspoon salt

– 2 cups granulated sugar

– 2 large eggs

– 1 cup whole milk

– 1/2 cup vegetable oil

– 2 teaspoons vanilla extract

– 1 cup boiling water

– 2 cups fresh raspberries

– 1 cup semi-sweet chocolate chips

– 1 cup heavy cream for ganache

– 1/2 cup raspberry jam

Directions:

1. Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

4. Stir in the boiling water to the batter; it will be thin.

5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. For the truffle layer, heat the heavy cream in a saucepan until it simmers, then pour over the chocolate chips in a bowl. Stir until smooth to make ganache.

8. Spread raspberry jam on one cake layer, add a layer of fresh raspberries, then top with ganache. Place the second cake layer on top and frost the entire cake with the remaining ganache.

9. Refrigerate the cake for at least 1 hour before serving to set the truffle layers.

Prep Time: 30 minutes Baking Time: 35 minutes Total Time: 75 minutes

Kcal: 450 kcal per serving Servings: 12

Tips:

– For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.

– Enhance the raspberry flavor by adding a tablespoon of raspberry liqueur to the ganache.

– Serve with a dollop of whipped cream or fresh raspberries on top for an extra touch of elegance.