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Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

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Ingredients
  

  • 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

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup 35 % cream

To Assemble

  • raspberry jam seedless
  • fresh raspberries or a mix of fresh raspberries and other berries

Instructions
 

  • 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.
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