• Ingredients: 27
  • Serves: 12

Raspberry whipped cream truffle cake with additional raspberries.

Ingredients

Glaze

Cake

  • 2 cups cake flour
  • 2/3 cup unsweetened Dutch-process cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups sugar
  • 1/2 cup unslated butter, room temperature
  • 3 large eggs
  • 1 1/2 tsps. vanilla extract
  • 1 1/4 cups buttermilk

Filling

For orange curd:

For buttercream:

  • *available at specialty cookware shops

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

For Glaze:

  1. Step 1 Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer.

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  2. Step 2 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.

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For cake:

  1. Step 3 Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper.

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  2. Step 4 Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.

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  3. Step 5 Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended.

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  4. Step 6 Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl.
  5. Step 7 Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each.

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  6. Step 8 Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes.
  7. Step 9 Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

For filling:

  1. Step 10 Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form.

    For this step you will need

  2. Step 11 Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.

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  3. Step 12 Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter.

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  4. Step 13 Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over.

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  5. Step 14 Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over.

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  6. Step 15 Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use).
  7. Step 16 Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.

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  8. Step 17 Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake.

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  9. Step 18 Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

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Nutrition information

Calories 708 Carbohydrates 83 g (28%)
Fat 43 g (66%) Protein 9 g (17%)
Saturated Fat 26 g (129%) Sodium 274 mg (11%)
Polyunsaturated Fat 2 g Fiber 6 g (23%)
Monounsaturated Fat 13 g Cholesterol 142 mg (47%)