Chocolate Raspberry Truffle Cake Recipe

Raspberry Truffle Cake Recipe-Guest Post

Serves 10-12

Ingredients for Raspberry Puree:
2 cups of fresh raspberries
4 TB sugar (add more or less according to the sweetness of the berries)

Ingredients for cake layers:
4 eggs
1 cup of sugar
¾ cup flour
¾ cup of raspberry Puree
3 TB vegetable oil
1 ts baking powder
******you will double the batter for this cake; I baked them in separate batches*******

Ingredients for Truffle Cream:
2 cups heavy whipping cream
1 cup Nutella
½ cup melting dark chocolate
Ingredients for White Frosting:
2 cups heavy whipping cream
1 cup white melting chocolate
½ stick unsalted butter
1 cup fresh raspberries
Directions for Raspberry Puree:
Wash the raspberries, place them in a blender
Add the sugar, and blend
Using a sifter, pour the sauce through it so the seeds are captured in the sifter.

Directions for cake layers:
Preheat the oven to 350 degrees Fahrenheit
On medium to high speed, beat the eggs and the sugar until it turns into a pale yellow fluffy cloud; about 3 min.
Then, on low speed, stir in the flour, then add the vegetable oil, and lastly the raspberry puree. Mix well.
Empty the mix into two greased 9-inch-rounded baking dishes that is lined with parchment paper on the bottom; Make sure that one container has 1/3 of the batter, and the other has 2/3.
Bake for about 25 minutes. Then, let them cool on a wired rack. When both are cooled, cut the thicker layer in half.
For the second batch, follow directions up to step 3; instead of dividing the batter in 1/3, this time, divide it into equal halves, and then bake.
Let the second batch cool, you should have a total of 5 layers.

Directions for Truffle Cream:
Beat the heavy whipping cream until soft peaks are formed.
Add the Nutella, mix well
Add the melted slight cooled dark chocolate and mix
Refrigerate the cream for at least 1 hour
Directions for White Frosting:
Bring the heavy whipping cream to a slight simmer
Add in the white chocolate, stir until all the chocolate has melted
Add the butter and let it melt.
Refrigerate until the cream has completely cooled off, about 1 hour
Beat the cool cream into a fluffy frosting, about 2 minutes, now the frosting is ready.

Assembling the cake:
Place one of the layers on the serving plate, frost it with the truffle cream using 1/3 of the cream.
Add another layer, frost this one with the white cream; use half of the frosting. Add half a cup of fresh raspberries; I like to cut them in half so they are more flat, and lightly press them into the cream.
Repeat the pattern one more time. The top layer is frosted with the truffle cream and all around the cake. Add chocolate shavings for decoration.
Cool the cake in the refrigerator for 4 hours, and then serve it to your family and friends with fresh coffee or tea.