Raspberry White Chocolate Truffle Tuxedo Cake - a multilayered celebration cake that is sure to be the hit of any worthy occasion.
Course
Cakes/Dessert, Dessert
Cuisine
North American
Prep Time1hour
Cook Time35minutes
Total Time1hour35minutes
Servings16servings
AuthorBarry C. Parsons
Ingredients
Chocolate Cake
2cupssugar
2cupsall purpose flour
3/4cupcocoa
2tsp. baking powder
1tspbaking soda
1/2tspsalt
2eggs
1cupsoured milk
1cupblack coffee
1/2cupvegetable oil
1tspvanilla extract
Raspberry Filling
2cupsfresh or frozen raspberries
½cupsugar
1 1/2tbspcorn starch dissolved in an ounce or two of cold water
White Chocolate Truffle Filling
1 ½cupswhite chocolate chips
1 1/2cupswhipping cream
Chocolate Buttercream Frosting
3/4cupbutter cut in cubes
3cupsicing sugar
1tspvanilla extract
3squares unsweetened chocolate melted(or ½ cup cocoa in a pinch)
2tablespoonsof milk(approximately )
Chocolate Ganache Glaze
2cupssemisweet chocolate chips or dark chocolate chips
½cupwhipping 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.