Chocolate Champagne Raspberry Truffle



Preheat oven to 350 degrees. Grease and flour three 9-inch round pans and set aside.


2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1/2 cup champagne

1 cup boiling water

Place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low till combined. Add eggs, milk, veggie oil, vanilla and champagne. Beat on low 30 seconds and then continue to beat on medium speed 3 minutes. Stir in boiling water carefully by hand. Pour into prepared pans and bake at 350 degrees for 20-25  minute or until toothpick inserted in the center comes out clean. Let cool on racks in pans for 10 minutes minutes. Turn out of pans onto racks and let cool completely.


1-1/3 cups heavy cream

1/2 cup butter

2-1/2 cups semi-sweet chocolate chips

2 tsp raspberry extract

In a sauce pan bring the heavy cream to a simmer. Add the butter and then stir in the chocolate chips. Keep stirring until melted and smooth. Remove from heat and stir in extract. Let it cool completely to room temperature. Once cooled, Pour mixture into bowl of mixer and with whisk attachment beat on medium until it lightens in color and gets fluffy. Place in fridge till ready to stack and fill.


1-1/4 cups champagne

3/4 cup semisweet chocolate chips

1 cup butter

3 cups powdered sugar

Bring champagne to a simmer. let simmer on medium heat for 10-15 minutes until it reduces. Remove from heat and let cool completely. Melt your chocolate chips and let cool completely. Place butter in bowl of mixer and beat till fluffy. Add melted chocolate and beat till combined. Add reduced champagne and beat until smooth. Gradually add powdered sugar and beat until fluffy and desired consistency.


Place one layer of cake on board. Use 1/2 of your truffle filling on top and then place second layer of cake. Use second half of truffle filling on  top and then place third layer of cake on top. Place cake in fridge for about 15 minutes to set up and settle. Frost and decorate with chocolate champagne buttercream as you like. I used chocolate sugar wafers to decorate around the cake. ENJOY:)



5 thoughts on “Chocolate Champagne Raspberry Truffle

  1. Pingback: Chocolaty Croissant Puffs | The Rowdy Baker

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