Raspberry Whipped Cream Truffle Cake
(for glaze)
1 cup heavy whipping cream
1/4 cup unsalted butter, diced
2 T sugar
12 oz. bittersweet or semisweet chocolate
1 t vanilla extract
(for cake)
2 oz. unsweetened chocolate, chopped
2 cups cake floor
2/3 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
2 cups sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 1/2 t vanilla extract
1 1/4 cups buttermilk
(filling)
1 3/4 cups plus 2 T chilled heavy whipping cream
3 T powdered sugar
2 t framboise
3/4 t vanilla extract
2 cups fresh raspberries
>how to make<
(for glaze)
*Combine cream, butter, and sugar in heavy large 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 hour.
(for cake)
*Preheat oven to 350 degrees.
*Butter two 9" diameter 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 large bowl until well blended.
*Beat in eggs 1 at a time, occasionally scraping down sides of towel.
*Beat in melted chocolate and vanilla.
*Beat in dry ingredients alternately with buttermilk in 3 additions each.
*Divide batter between prepared pans.
*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.
(filling)
*Using electric mixer, beat cream, powdered sugar, framboise and vanilla in large bowl until from peaks form.
*Transfer 1 1/2 cups whipped cream mixture to small bowl and chill.
*Fold raspberries into remaining whipped cream mixture for filling.
(assembling)
*Using long serrated knife, cut each cake layer horizontally in half.
*Using large tart pan bottom as aid, transfer 1 layer to platter.
*Slide waxed paper strips under edges of cake.
*Spread 2/3 cup chocolate glaze over cake.
*Spread half of raspberry whipped cream over.
*Place second cake layer on work surface.
*Spread 2/3 cup glaze, then remaining raspberry cream over.
*Place atop first layer, using tart pan bottom as aid.
*Top with third cake layer, cut side down, pressing lightly to adhere.
(Reserve fourth layer tor 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 cups whipped cream mixture over top of cake.
*Garnish with additional berries, if desired.
*Gently pull waxed strips from under cake.
*Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
-serves 12-
Note: I found this recipe in "bon appetit desserts".