This gluten-free chocolate raspberry truffle cake is perfect for those who have a gluten intolerance or allergy. The cake is made with a combination of gluten-free flour and almond flour, and the raspberry filling is made with fresh raspberries and cream cheese. To make the cake, mix together the dry ingredients and then add in the wet ingredients. Bake the cake in two layers and let it cool. While the cake is cooling, mix fresh raspberries and cream cheese together to make the filling. Once the cake has cooled, spread the raspberry filling between the layers and refrigerate for at least an hour. Finally, make the chocolate ganache by melting chocolate and heavy cream together and pouring it over the top of the cake. Let the ganache set before serving. This cake is gluten-free and tastes just as delicious as a traditional chocolate raspberry truffle cake.
