Lately I’ve kinda been loving chocolate a little more than normal. It’s no secret that I love chocolate, but I’ve been on some kind of chocolate kick. I think it all started with those dark chocolate-espresso-chocolate chip brownies or it may have been the cinnamon mocha chip muffins. It would seem that not only am I on a chocolate kick but it apparently is more the chocolate/coffee combo that I’m finding so appealing. Lately, I can’t get enough of super decadent, rich chocolate desserts. This cake falls firmly into that category.
I had been flipping through a recent issue of All You magazine when I came upon a recipe for a mocha truffle cake which turned my thoughts to those brownies and muffins. Then it was decided that I needed to give it a try. I love truffles so this cake was right up my alley but I decided I’d had enough mocha for a bit so I concluded I needed chocolate with some sort of fruit flavor. That’s when genius struck.
I absolutely love raspberries and chocolate together. As I was thinking about that flavor combination, I remembered the macarons with the raspberry ganache that I just made. They were perfection and I thought to myself all this cake needs is a raspberry sauce. I remembered a raspberry sauce that I made to serve with a lemon goat cheese cake I had made. (And no, that’s not a typo… there’s supposed to be a space between “cheese” and “cake” because it’s not really a cheesecake. That recipe was pure awesomeness! But I digress… back to the truffle cake.) Take this rich, luscious truffle cake and add just a little homemade raspberry sauce on the side and you have dessert perfection! You will find this cake to be a wickedly delicious dessert perfect for a your valentine or just to spoil yourself.
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One Year Ago: Apple Cake
Raspberry Truffle Cake Slightly adapted from All You
12 oz high-quality semi-sweet chocolate, chopped
1 1/2 cups sugar
3/4 cup boiling water
12 tablespoons unsalted butter, room temperature
6 large eggs
1 teaspoon vanilla extract
confectioners’ sugar for dusting
– Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.
– Combine chocolate and 1 cup sugar in the bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.
– Pour batter into springform and swirl to evenly spread batter. Bake until set in center, 55 to 60 minutes (cake will appear dry on top and slightly cracked around the edges). Let cool in pan on a wire rack for 20 minutes; cake will sink in the center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.
– Place cake on a serving plate and let stand at room temperature for 15 to 30 minutes. Just before serving, sift confectioners’ sugar over cake. Serve with raspberry sauce.
Fresh Raspberry Sauce
1 pint raspberries
1/8 cup sugar
1/2 Tbsp lemon juice
– Combine everything in a small saucepan and simmer for about 10 minutes until the raspberries have broken down.
– Strain through a fine mesh strainer to remove the seeds. Cool and serve along side your truffle cake.