Raspberry Chocolate Truffle Cake
Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.
This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!
Raspberry Chocolate Truffle Cake
- 1 1/2 cup Peetz S.M.A.R.T Blend
- 1 1/2 cup sugar
- 1 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs large
- 2 egg yolks large
- 1/2 cup vegetable oil
- 1 1/2 cup homogenized milk
- 3/4 cup Dutch processed cocoa powder
- 3/4 cup coffee freshly brewed, warm
- 2 cups dark chocolate chopped fine
- 1 cup 35 % cream
- raspberry jam seedless
- fresh raspberries or a mix of fresh raspberries and other berries
- Preheat the oven to 350 F.
- Grease the bottom and sides of two 8-inch cake pans.
- Place a round of parchment paper in each.
- In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
- In a separate large bowl, whisk together the eggs.
- Add oil and milk. Whisk again.
- In a medium bowl, add the coco powder.
- Pour the coffee over the cocoa powder and whisk.
- Next, pour the mixture over the eggs and whisk to combine.
- Add 1 cup of dry ingredients into the wet and whisk until combined.
- Continue to add the dry ingredients, a cup at a time and whisking afterwards.
- Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
- Divide the cake mix evenly, between the two pans.
- Smooth down the top on each cake with a spoon or a reverse spatula.
- Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes on a wire baking rack.
- Then, unmold and place on rack until fully cooled.
- To make the ganache, bring the cream to a boil.
- Place chopped chocolate in a medium bowl.
- Pour hot cream over the chocolate.
- Let set for 2 minutes. Then, whisk to combine.
- Place the ganache in the refrigerator for 1 hour.
- Then, it is time to assemble the cakes.
- Using a serrated knife, cut the domes of the top of each cake.
- Place the first cake, cut side down, on a plate or cake wheel.
- Heat the jam in a small pot until warm.
- Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
- Repeat the process with the second cake, until all four layers are stacked.
- Remove the ganache from the refrigerator.
- Using an electric mixer, beat the ganache until a whipped frosting forms.
- Swirl the frosting over the top and sides of the cake.
- Top with raspberries or a combination of raspberries and other berries.
Read On for Our Baking Tip
How do you make a cake super moist?
The first answer is fat. Chefs often say more fat, more flavour!
Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.
Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,
This cake also contains oil, which creates a lighter crumb.
Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.
Can you taste coffee in chocolate cake?
Coffee plus cocoa helps to bring out the richness in our chocolate. You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.
What is the best way to chop chocolate?
Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.
Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.
Hold the knife by the handle and apply pressure on the end with the other hand.