RASPBERRY CHOCOLATE TRUFFLE CAKE
Chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream.
Provided by Courtney Rich
Categories Dessert
Time 3h
Number Of Ingredients 33
Steps:
- Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, water and vanilla. Whisk until combined.
- With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
- Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
- Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
- Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.
- In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
- Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
- With the mixer on low speed, gradually add the powdered sugar and mix until combined.
- Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
- Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.
- Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
- In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
- Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
- With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
- Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
- Let cool completely and then divide the layer like you did with the chocolate cake.NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.
- In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
- Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
- Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.
- In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
- Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.
- Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
- Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
- Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
- Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
- Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.
RASPBERRY TRUFFLE CAKE POPS
Rich chocolate with a hint of raspberry liqueur-it doesn't get any better than this! -Taste of Home Food Styling Team
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.
Nutrition Facts :
RASPBERRY WHIPPED CREAM TRUFFLE CAKE
Categories Cake Milk/Cream Mixer Chocolate Fruit Dessert Bake Raspberry Summer Chill Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 24
Steps:
- For Glaze:
- Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
- For cake:
- Preheat oven to 350°F.
- Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
- For filling:
- Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
- Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
- Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
CHOCOLATE-RASPBERRY TRUFFLE CAKE
This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Puree raspberries in a food processor.
- Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- Remove from heat and cool completely.
- Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- Add butter and continue heating and stirring until butter melts.
- Remove from heat and add chocolate, stir until smooth and cool.
- (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- Pour into prepared cake pan.
- Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- Bake at 325°F for 42 to 45 minutes.
- Cake will have risen and not be completely "set".
- Remove from water bath and cool cake completely on a wire rack.
- Cake will "collapse" as it cools down.
- Run a thin knife around pan to loosen cake.
- Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- Garnish with whipped cream and a few fresh raspberries and serve.
- If desired, cake can be made a day ahead of time.
- Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2
CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES
Provided by Michelle Robie
Categories Cake Coffee Chocolate Fruit Dessert Bake Raspberry Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 350°F. and butter a 10-inch springform pan.
- Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
- Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
- Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
- Make ganache:
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
- Assemble cake:
- Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
- Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
- Just before serving, pick over raspberries and cover top of each wedge with raspberries.
CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE RASPBERRY TRIFLE
Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.
Nutrition Facts :
CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE
This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.
Provided by Manami
Categories Dessert
Time 4h
Yield 18-20 serving(s)
Number Of Ingredients 41
Steps:
- MAKE THE CHOCOLATE SOUR CREAM CAKE:.
- Preheat oven to 350ºF.
- Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
- Sift together flour, baking soda and salt onto a piece of waxed paper.
- Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
- Stir until smooth. Let cool.
- Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
- Add brown sugar.
- Continuing to beat, gradually add granulated sugar over a 4 minute period.
- Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
- Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
- Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
- At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
- Divide batter between prepared pans and smooth top.
- Bake 35-40 minutes or until center springs back when gently pressed with a finger.
- Cool in pans on wire racks for 5 minutes.
- Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
- Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
- Cool cake layers completely.
- MAKE THE RASPBERRY SYRUP:.
- Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
- Keep syrup covered until ready to assemble the cake.
- MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
- Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
- Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
- Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
- Pour hot pureé over ground chocolate.
- Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
- Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
- Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
- With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
- With a spatula, scrape down the side of bowl.
- Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
- Turn chocolate/raspberry mixture into large bowl.
- Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
- Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
- ASSEMBLE THE TRUFFLE CAKE:.
- Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
- Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
- Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
- Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
- Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
- MAKE THE RAPBERRY-CASSIS SAUCE:.
- Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
- Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
- Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
- Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
- Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
- MAKE THE TRUFFLE FROSTING:.
- Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
- Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
- Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
- Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
- ASSEMBLE THE TRUFFLE CAKE:.
- Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
- Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
- Create decorative swirls in the frosting using the back of a soup spoon.
- Lightly dust the cake with cocoa powder.
- Store the truffle cake in refrigerator under a cake dome for up to 4 days.
- TO SERVE:.
- Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6
RASPBERRY CHOCOLATE TRIFLE
"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special-occasion suppers.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.
Nutrition Facts : Calories 493 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 497mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.
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