Email to Buny      

Raspberry: Raspberry Whipped Cream Truffle Cake

Source of Recipe

unknown


List of Ingredients

1 cup whipping cream
1/4 cup butter, cut into pieces
2 tablespoons sugar
12 ounces chopped semisweet chocolate
1 teaspoon vanilla
2 ounces chopped unsweetened chocolate
2 cups cake flour
2/3 cup unsweetened dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup butter, room temperature
3 eggs
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
1 3/4 cups + 2 tbl. chilled whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise eau-de-vie (raspberry brandy) optional
3/4 teaspoon vanilla
2 cups fresh raspberries (frozen unsweetened)


Recipe

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

Preheat oven to 350ºF. 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 medium 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 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.)

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 minutes. 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 hour, and up to 8 hours.