Dairy Farmers of Canada

Chocolate Raspberry Truffle Cake

Raspberries, chocolate and Real whipping cream combine irresistibly in this decadent special occasion cake.

  • Prep: 30 min
  • Cooking: 5 min
  • Refrigeration: 2 h
Yields 10 servings
chocolate raspberry truffle cake


  • 8 oz (250 g) bittersweet chocolate chopped
  • 1/4 cup (60 mL) seedless raspberry jam
  • 1/4 cup (60 mL) frozen concentrated raspberry cocktail thawed and undiluted
  • 1 -1/4 oz (7 g) pouch unflavoured gelatin
  • 1 1/2 cups (375 mL) 35 % cream
  • 2 tbsp (30 mL) raspberry liqueur or orange liqueur (optional)
  • 2 tsp (10 mL) vanilla extract
  • 2 9-inch (23 cm) round chocolate cake layers
  • 2 cups (500 mL) fresh raspberries
  • Fresh mint
  • Icing sugar for dusting cake
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Melt chocolate in top of double boiler set over simmering water; set aside.

Place jam in small saucepan set over low heat, stirring until melted. Meanwhile, place raspberry concentrate in small bowl. Sprinkle gelatine over top; let stand 2 min. Turn into jam; stir over low heat until dissolved. Stir jam into chocolate; turn chocolate mixture into large bowl.

Whip cream with liqueur and vanilla extract just until soft peaks form. Stir 1/4 of cream into chocolate mixture; fold in remaining cream.

Slice cake layers in half horizontally. Place 1 cake layer in base of 9-inch (23 cm) springform pan. Spread 1/4 of mousse over top. Top with cake layer and 1/3 of remaining mousse. Scatter 1/2 the berries over mousse. Place cake layer over raspberries, pressing gently. Repeat layering ending with mousse. Garnish with remaining raspberries. Loosely cover with plastic wrap; refrigerate 2 hours.

To unmold cake, run a knife around the inside edge and release springform pan. Garnish with fresh mint, dust with icing sugar.


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Nutritional information

Per serving
Energy: 630 Calories
Protein: 7 g
Carbohydrate: 68 g
Fat: 38 g
Fibre: 5 g
Sodium: 493 mg

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 109 mg
Folate: 27 %
Phosphorus: 18 %
Vitamin A: 17 %
Vitamin B12: 22 %