Chocolate Raspberry Truffle Cake

I have been to many birthday parties back in the day where they served the half-chocolate and half-vanilla sheet cake as a way to calm tensions between the chocolate faction and vanilla faction.  Consider this layered cake a more grown up version of such a cake.  And, not to toot my own horn too much, I am sure it is much more delicious than those bakery cakes.
This layer cake has alternating layers of a moist chocolate cake and a tender white chocolate cake.  Spread between the layers is a sweet raspberry whipped cream.  Spread over the outside is a smooth ganache icing.  Topped with fresh whipped cream for just another touch of delicous-ness.
Now, I won’t lie to you and tell you that this is an easy dessert you can just whip up.  Making a big layered cake is a commitment- but it is not impossible.  If a novice baker such as myself can do it, so can you!  Just make sure to take your time.  Don’t rush yourself and just take it step by step.  I had a few hiccups along the way, but all in all, it came out great (and much better looking than my last cake attempt)
CHOCOLATE RASPBERRY TRUFFLE CAKE
Slightly Adapted from Bon Appetit Desserts
INGREDIENTS
For the White Chocolate Cake:
1 1/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup whipping cream
1/4 cup plus 1 tablespoon milk
1/2 teaspoon vanilla extract
1/4 cup butter, room temperature
1 cup granulated sugar
2 eggs, separated
For the Chocolate Cake:
2 ounces unsweetened chocolate, chopped
2/3 cup Dutch processed cocoa powder
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups buttermilk
For the Ganache Icing:
1 cup whipping cream
1/4 cup butter, cut into pieces
2 tablespoons granulated sugar
12 ounces milk chocolate, chopped
1 teaspoon vanilla extract
For the Raspberry Whipped Cream:
2 cups whipping cream
6 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
2 cups frozen raspberries, thawed and drained
INGREDIENTS
For the White Chocolate Cake:
Preheat oven to 350°F.  Butter a 9-inch cake pan and line bottom with wax paper.  Butter the wax paper and dust pan with flour.
In a large bowl sift together flour, baking powder, and salt.  In a small saucepan combine 1/4 cup whipping cream and white chocolate over low heat.  Stir until chocolate is melted and smooth.  Stir in remaining 1/4 cup of cream, milk, and vanilla
In a large bowl, use an electric mixer to cream together butter and 1/2 cup sugar.  Beat in egg yolks.  Add dry ingredients and wet ingredient alternatively.  In a separate bowl, beat egg whites until soft peaks form.  Gradually beat in 1/2 cup sugar until stiff but not dry.  Fold egg whites into cake mixture.  Pour into prepared cake pan.  Bake 22-24 minutes, until center is cooked.  Cool cake in pan for 10 minutes on wire rack.  Turn cake pan upside down to remove cake.  Remove wax paper and cool completely.
For the Chocolate Cake:
Butter two 9-inch cake pan and line bottom with wax paper.  Butter the wax paper and dust pan with flour.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt.  Over a double broiler, melt chocolate, stirring occasionally.  Set aside and cool.  In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy.  Add eggs one at a time, scraping down the sides of the bowl.  Mix in melted chocolate and vanilla.  Mix in dry ingredients and buttermilk alternatively.  Divide batter between two cake pans.  Bake for 35 minutes. Cool cake in pan for 10 minutes on wire rack.  Turn cake pan upside down to remove cake.  Remove wax paper and cool completely.
For the Ganache Icing:
In a large saucepan over medium heat, combine the whipping cream, butter, and sugar.  Bring to a simmer, stirring until butter melts and sugar dissolves.  Remove from heat and add chocolate and vanilla extract.  Stir until chocolate is melted an smooth.  Let stand at room temperature until thickened, stirring occasionally, ofr about 1 hour.
For the Raspberry Whipped Cream;
In a large bowl, beat together whipping cream, powdered sugar, and vanilla extract until firm peaks form.  Set aside 1 1/2 cups of whipped cream for decorating, if desired.  Fold in raspberries to remaining whipped cream.
For the Cake:
Spread some of the ganache icing on a plate.  Place chocolate cake layer on top.  Spread half raspberry whipped cream on top.  Top with white chocolate cake.  Spread remaining raspberry whipped cream on top.  Top with chocolate cake layer.  Spread ganache icing on top and ice cake.  Decorate with remaining whipped cream.
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