Raspberry White Chocolate Truffle Tuxedo Cake. A multilayered celebration cake that is sure to be the hit of any worthy occasion.
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.
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- 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
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 1 1/2 tbsp corn starch dissolved in an ounce or two of cold water
- 1 ½ cups white chocolate chips
- 1 1/2 cups whipping cream
- 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 )
- 2 cups semisweet chocolate chips or dark chocolate chips
- ½ cup whipping cream
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.
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.
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.
Beat all ingredients together well until light and fluffy using only enough milk to bring the frosting to a thick spreadable consistency.
Scald whipping cream almost to boiling and pour over the chocolate chips.
Let stand for 3-4 minutes before stirring well until smooth.
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.
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