Blackberry-Raspberry Truffle Cake

9 Reviews
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Yield
Makes 12 to 15 servings
November 2003
RECIPE BY Southern Living

This top-rated cake got rave reviews from our users, who praise its flavor and presentation. The recipe starts with boxed cake mix, making it a holiday-friendly cake for times when every minute counts.

Ingredients

  • 2 (18.25-ounce) packages devil's food cake mix
  • 6 large eggs
  • 1 cup vegetable oil
  • 1 1/3 cups water
  • 1 1/4 cups light sour cream
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1 1/2 cups whipping cream
  • 1/2 cup seedless blackberry jam
  • 1/2 cup seedless raspberry jam
  • 1/4 cup water
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups chopped pecans, toasted
  • Garnish: 1/4 cup blackberry and raspberry candies

How to Make It

Step 1

Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Step 2

Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Step 3

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Step 4

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Step 5

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Step 6

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Step 7

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Step 8

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

Step 9

Note: For testing purposes only, we used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets, or in specialty stores.

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Ratings & Reviews

monet2u's Review

schapstick
December 30, 2008
I made this cake for Xmas eve and everyone just loved it. I actually halved the cake recipe and made just one box and added one large box of pudding mix (not instant) as I always do to a box cake. I followed the rest of the instructions. I then split the layers of the two cakes so I had 4 layers. I think I could cut the frosting in half and still have enough as well, but the chocolate filling was just the right amount. This is a very tasty cake and pretty easy to make.

Omahunter's Review

ojlanerak
May 26, 2014
Baked this for family birthday celebration where we have chocolate every other year. This was the year and it was so totally delicious! It was pretty easy to do, though it does take some time. Really have to work fast with the frosting to keep it going on smooth. I used fresh raspberries, blackberries, and mint leaves for garnish instead of the candy. This is a keeper for special occasions!

WashingtonHouse's Review

luc717
June 18, 2013
I made this cake three times and it was amazing! I modified the amount of berry juice on the second two. Everyone at each event loved the cake and talk about their first taste of it! That is what baking is all about!

luc717's Review

Crumbsnatcher
September 16, 2012
I made this cake and was terribly disappointed! Ingredients were rather expensive, but when all was done, it still just tastes like a box cake mix! The only thing really good was the chocolate filling. The icing was also a big disappointment! Will never bother again to make! Very disappointing.

Crumbsnatcher's Review

WashingtonHouse
March 17, 2012
This is the most amazing cake ever. I made this as a treat for folks at work and after a few of them tasted it ... I took orders for 4 cakes. It does take a while to make and is a bit expensive, but well worth the cost.

jwoodruff's Review

KateHardy
February 08, 2011
I love anything with raspberry and chocolate, so I had to make this cake! I decided to make it for my sisters birthday...she loved it so much and said it was the best cake she ever had! I will definitely be making this cake again.

sfvacook's Review

Omahunter
June 10, 2010
Have made this twice - I am not a baker - but this cake has made me a star. It is easy and the results are amazing!!!!

ojlanerak's Review

jwoodruff
March 20, 2009
This cake is GREAT!!! I have made it for all three of my kid's baptisms in the Wilton cross pan and it turns out wonderful EVERY TIME.

KateHardy's Review

sfvacook
December 24, 2008
We loved this cake!! It did take several hours - so be prepared. It also took a lot more than 20 seconds to whip the chocolate mixture, but it was well worth the wait! I only used two cakes instead of three since it was a small party and everything turned out perfect. I used shaved chocolate instead of nuts as my hubby is allergic to nuts. Will make again and again and again. Thanks!