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Raspberry Whipped Cream Truffle Cake
Serves: 12

1 cup whipping cream
1/4 cup butter, cut into pieces
2 T. sugar
12 oz. chopped semi-sweet chocolate
1 t. vanilla extract

2 oz. chopped unsweetened chocolate
2 cups cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 t. baking soda
1/2 t. salt
2 cups sugar
1/2 cup room temperature butter
3 eggs
1 1/2 t. vanilla extract
1 1/4 cups buttermilk

1 3/4 C. + 2 T. chilled whipping cream
3 T. powdered sugar
2 t. framboise eau-de-vie (clear raspberry brandy; optional)
3/4 t. vanilla extract
2 C. fresh raspberries or frozen unsweetened, thawed, drained
Additional raspberries (optional)

Combine cream, butter and sugar in heavy lg. saucepan. Stir over
med. 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 hr. (Can be made 1 week
ahead. Cover and refrigerate. Before using, whisk over low heat
just until spreadable.)

Preheat oven to 350F. Butter two 9" cake pans with 2" 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 med.
bowl. Using electric mixer, beat sugar and butter in lg. 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 min. Cool cakes in pans on racks 10 min.
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.)

Using electric mixer, beat cream, powdered sugar, framboise (if
desired) and vanilla in lg. bowl until very firm peaks form. Transfer
1 1/2 C. whipped cream mixture to small bowl and chill. Fold 2 C.
raspberries into remaining whipped cream mixture. Cut each cake
layer horizontally in half. Using lg. tart pan bottom as aid,
transfer 1 layer to platter. Slide waxed paper strips under edges
of cake. Spread 2/3 C. chocolate glaze over cake. Spread half of
raspberry whipped cream over. Place second cake layer on work
surface. Spread 2/3 C. 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 min. Spread
remaining glaze over sides of cake. Spread or pipe reserved 1 1/2
C. 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 hr. and up to 8 hr.


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