Chocolate Raspberry Truffle Cake
A delightful dessert combining rich chocolate and tart raspberries, perfect for any occasion.
Ingredients
For the Chocolate Filling
- 8 oz bittersweet chocolate, chopped finely Use high-quality chocolate for the best flavor.
- 1/4 cup raspberry jam, without seeds Adjust the sweetness based on preference.
- 1/4 cup raspberry cocktail concentrate, thawed and not diluted
- 1 -1/4 oz packet of plain gelatin Sprinkle over raspberry mixture to soften.
- 1 and 1/2 cups heavy cream (35%) Ensure it's very cold before whipping.
- 2 tablespoons raspberry or orange liqueur, optional Can be omitted without affecting the taste.
- 2 teaspoons vanilla extract
For the Cake Assembly
- Two 9-inch round chocolate cake layers
- 2 cups fresh raspberries Fresh raspberries are recommended for garnish.
- Fresh mint leaves
- Confectioners' sugar for dusting
Instructions
Preparation
- Melt the chopped bittersweet chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.
- In a small bowl, combine the raspberry jam and raspberry cocktail concentrate until well mixed. Sprinkle the gelatin over this mixture and let it stand for 5 minutes to soften.
- Heat the raspberry mixture gently until the gelatin completely dissolves. Allow it to cool slightly.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the melted chocolate, raspberry mixture, liqueur (if using), and vanilla extract. Continue to beat until well combined and fluffy.
Assembly
- Place one of the 9-inch round chocolate cake layers on a serving platter. Spread a thin layer of the chocolate-raspberry mixture over the top.
- Arrange fresh raspberries evenly over the layer of cream.
- Place the second cake layer on top of the raspberries, pressing down gently to set.
- Frost the top and sides of the cake with the remaining chocolate-raspberry mixture, smoothing it out with a spatula.
- Garnish with fresh mint leaves and dust with confectioners' sugar before serving.
Notes
Store any leftover cake in an airtight container in the refrigerator for up to four days. For longer storage, wrap securely in plastic wrap and aluminum foil and freeze. Thaw in the refrigerator when ready to enjoy.