Raspberry Truffle Cake

by FoodBabbles on February 9, 2012

Sharing Is Caring ...Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterEmail this to someone

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.

Enjoy!

~K

Looking for more chocolate?? Click HERE. It’s a blog hop!

One Year Ago: Apple Cake

Print This Recipe Print This Recipe

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.

– Enjoy!

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.

Sharing Is Caring ...Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterEmail this to someone

{ 11 comments… read them below or add one }

Jersey Girl Cooks February 10, 2012 at 2:05 pm

Mmmmnnn! Love all these chocolate recipes but they are just killing me.

Reply

kristy lynn @ Gastronomical Sovereignty February 10, 2012 at 7:19 pm

i love raspberry and cake together! Well, pretty much any fruit with cake is a good idea by me. i think we still have some frozen raspberries from the summer i’ll dig out.

Reply

FoodBabbles February 11, 2012 at 12:31 pm

I agree! Fruit and cake are always a winning match for sure. Enjoy!

Reply

Megan February 11, 2012 at 2:36 pm

Raspberry and chocolate are the perfect combo — I love your simple recipe for the raspberry sauce

Reply

FoodBabbles February 11, 2012 at 4:20 pm

Thanks so much, Megan!! I love raspberry and chocolate together. That sauce really is very easy to make and goes with so many different things.

Reply

Anna @ hiddenponies February 11, 2012 at 11:28 pm

I love raspberry and chocolate so much! This looks perfectly decadent – I like this chocolate kick you’re on :)

Reply

FoodBabbles February 12, 2012 at 3:19 pm

Thanks Anna! I don’t know if my waistline is loving this chocolate kick I’ve been on though :) It’s a good thing I give a lot of my baked goods away.

Reply

Julia {The Roasted Root} February 15, 2012 at 9:42 pm

I’m a fan of the raspberry and chocolate combo too! Sweet, rich and tart rolled into one makes for one delicious dessert! Looks great!

Reply

FoodBabbles February 16, 2012 at 5:54 pm

Thanks so much Julia! You’re so right… love the sweet and tart combo.

Reply

Anuradha (@bakerstreet29) March 17, 2012 at 10:55 pm

What a gorgeous cake Kate! I love the fresh raspberry sauce.

Reply

FoodBabbles March 19, 2012 at 7:12 pm

Thanks so much, Anuradha!!

Reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs