Easy Chocolate Raspberry Truffle Cake

Easy Chocolate Raspberry Truffle Cake

This cake idea came from experimenting with raspberry frosting for our new Raspberry Nanaimo Bars.  I have a bit of an obsession with raspberries and chocolate, so when I had some leftover frosting on hand and plenty of fresh raspberries too, a new dessert cake was probably inevitable. A little raspberry liqueur in the chocolate truffle glaze and soaked into the cake really elevates this pretty easy to prepare cake into something truly special; a great dessert for any occasion.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee ( or 1 cup milk)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Raspberry Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)

Beat in:

• 1/4 cup fresh raspberry puree 
• 1 to 2 tbsp milk (if necessary)
• 1 pint fresh raspberries

To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.

This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberries. Alternatively, if it is too thick, beat in a tablespoon or two of milk to make it more spreadable. 

Raspberry Truffle Glaze

• 2 cups semisweet or dark chocolate chips
• 1/4 cup whipping cream
• 1/4 cup raspberry liqueur

Melt all ingredients together in a double boiler  just until melted: do not overheat. Allow to cool almost to room temperature.

To construct the cake, Place one layer of chocolate cake on the serving plate, sprinkle with

• 1 ounce raspberry liqueur

Spread half of the frosting evenly over the bottom layer of cake. Sprinkle on the berries and top with the other half of the frosting. Top with the second layer of cake and sprinkle with another

• 1 ounce raspberry liqueur

Pour the melted raspberry truffle glaze on to p of the cake and working very quickly, spread it over the top and sides of the cake. Chill for a couple of hours before serving.

Easy Chocolate Raspberry Truffle Cake

This cake idea came from experimenting with raspberry frosting for our new Raspberry Nanaimo Bars.  I have a bit of an obsession with raspberries and chocolate, so when I had some leftover frosting on hand and plenty of fresh raspberries too, a new dessert cake was probably inevitable. A little raspberry liqueur in the chocolate truffle glaze and soaked into the cake really elevates this pretty easy to prepare cake into something truly special; a great dessert for any occasion.

Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee ( or 1 cup milk)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Raspberry Frosting Filling

With an electric mixer, beat together until smooth

• 1/2 cup butter
• 3 1/2 to 4 cups icing sugar (i.e., powdered sugar or confectioners sugar)

Beat in:

• 1/4 cup fresh raspberry puree 
• 1 to 2 tbsp milk (if necessary)
• 1 pint fresh raspberries

To make the puree, I simply puree the raspberries in a blender then press it through a sieve in order to remove the seeds.

This frosting should be very stiff but spreadable. Use enough icing sugar to bring it to the right consistency; this amount may vary depending on the juiciness of the raspberries. Alternatively, if it is too thick, beat in a tablespoon or two of milk to make it more spreadable. 

Raspberry Truffle Glaze

• 2 cups semisweet or dark chocolate chips
• 1/4 cup whipping cream
• 1/4 cup raspberry liqueur

Melt all ingredients together in a double boiler  just until melted: do not overheat. Allow to cool almost to room temperature.

To construct the cake, Place one layer of chocolate cake on the serving plate, sprinkle with

• 1 ounce raspberry liqueur

Spread half of the frosting evenly over the bottom layer of cake. Sprinkle on the berries and top with the other half of the frosting. Top with the second layer of cake and sprinkle with another

• 1 ounce raspberry liqueur

Pour the melted raspberry truffle glaze on to p of the cake and working very quickly, spread it over the top and sides of the cake. Chill for a couple of hours before serving.