This is a bit of a simplified version of my Raspberry White Chocolate Truffle Tuxedo Cake previously featured on this blog. It uses only three of the elements of the more complicated dessert but is still very delicious while being a little easier and faster to prepare.
1 cups sugar
1 cups all purpose flour
1/3 cup + 1 tablespoon cocoa
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ cup soured milk
½ cup black coffee
¼ cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into a greased and floured 9 inch cake pan. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
When the cake is completely cool, wrap a 4 inch wide, heavy duty aluminum foil collar around the cake to act as a mold, taping the end so that it fits snugly.
White Chocolate Truffle Filling
1 ½ cups white chocolate chips
1 ½ cups whipping cream
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 gently into 1 cup whipping cream that has been beaten to stiff peaks. Pour inside the aluminum foil collar and chill for a couple of hours before adding the raspberry layer.
2 cups fresh or frozen raspberries
½ cup sugar
1 tbsp corn starch dissolved in an ounce of cold water
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 cool to room temperature before spooning over the chilled white chocolate layer. Refrigerate for a couple of hours or overnight before serving.