Raspberry White Chocolate Truffle Tuxedo Cake. A multilayered celebration cake that is sure to be the hit of any worthy occasion.
Raspberry White Chocolate Truffle Tuxedo Cake
This Raspberry White Chocolate Truffle Tuxedo Cake is a pretty impressive looking dessert and probably looks pretty intimidating to beginner bakers but if you break it down into its individual components, it isn’t difficult at all really.
It does take plenty of time to cool the raspberry and white chocolate fillings but you could actually do that a day in advance if you like. It is important to chill this cake thoroughly before serving to get a nice clean cut to the slices.
I usually make it the day before and do the chocolate ganache finish and garnishing before serving.
Raspberry White Chocolate Truffle Tuxedo Cake
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Raspberry White Chocolate Truffle Tuxedo Cake
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Raspberry White Chocolate Truffle Tuxedo Cake
Raspberry White Chocolate Truffle Tuxedo Cake - a multilayered celebration cake that is sure to be the hit of any worthy occasion.
Ingredients
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
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Raspberry Filling
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 1 1/2 tbsp corn starch dissolved in an ounce or two of cold water
White Chocolate Truffle Filling
- 1 ½ cups white chocolate chips
- 1 1/2 cups whipping cream
Chocolate Buttercream Frosting
- 3/4 cup butter cut in cubes
- 3 cups icing sugar
- 1 tsp vanilla extract
- 3 squares unsweetened chocolate melted, (or ½ cup cocoa in a pinch)
- 2 tablespoons of milk, (approximately )
Chocolate Ganache Glaze
- 2 cups semisweet chocolate chips or dark chocolate chips
- ½ cup whipping cream
Instructions
To prepare the chocolate cake
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.
Split cake into 4 layers.
To prepare the raspberry filling
Bring the raspberries and sugar to a very gentle boil for 5 minutes. Keep the stirring to an absolute minimum so as not to break up the raspberries too much.
Slowly stir in the dissolved corn starch and cook for an additional minute.
Remove from heat and chill thoroughly in the refrigerator before constructing the cake.
To prepare the White Chocolate Truffle Filling
Scald ½ cup whipping cream almost to boiling. Pour over white chocolate chips and let stand for 3-4 minutes before stirring until smooth.
Cool this mixture almost to room temperature before folding it into the other 1 cup whipping cream that has been beaten to soft peaks.
Chill this mixture thoroughly before constructing the cake.
To prepare the Chocolate Buttercream Frosting
Beat all ingredients together well until light and fluffy using only enough milk to bring the frosting to a thick spreadable consistency.
To prepare the Chocolate Ganache Glaze
Scald whipping cream almost to boiling and pour over the chocolate chips.
Let stand for 3-4 minutes before stirring well until smooth.
To construct the cake
Lay the first layer of cake on the serving plate and pipe a border of chocolate buttercream around the top to form a sort of well.
Fill the interior with half the white chocolate filling and place the next layer on top.
Pipe another border of chocolate buttercream on the top edge of the cake and fill that border with the white raspberry filling.
Add the next layer and pipe another border of chocolate buttercream which will be filled in with the remaining white chocolate filling.
Use the remaining chocolate buttercream to frost a thin layer of icing over the entire cake.
Chill for a couple of hours hour pouring on the chocolate ganache over the top and quickly spreading it to cover the sides.
Garnish with any combination of chocolate curls, white chocolate drizzle and raspberries.
Nutrition Information
Yield
16Serving Size
Amount Per Serving Unsaturated Fat 0g
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Sara
Friday 24th of April 2015
Oh this is ultimate for me...
Mary
Saturday 14th of February 2015
Just wondering if you have tried this with strawberries vs the raspberries?
Barry C. Parsons
Wednesday 25th of March 2015
I have. Very good too.
Barry C. Parsons
Friday 29th of November 2013
The filling is dairy based so yes, naturally I keep it in the fridge until serving.
MooseHead
Wednesday 27th of November 2013
Thanks Barry. But here's what I don't get: In the photo, the cream layers look really solid, basically like buttercream frosting. I would have expected that as soon as the cake gets to room temperature, the white layers would start to liquify due to the pressure of the layers above destroying the whipped cream bubbles.
Does this cake just need to stay cold the whole time until serving, in order to look like it does in that photo?
Barry C. Parsons
Tuesday 26th of November 2013
Hi Moosehead. Make sure that you are letting the chocolate mixture cool enough. For a stiffer texture try using the 1/2 cup of cream to scald and use 1 cup of whipping cream instead of a 1/2 cup to whip and fold the melted chocolate through.