Raspberry Chocolate Truffle Cake with Chocolate Ganache

cakebycourtney.com

Jaimie

subheading: FOR THE CHOCOLATE CAKE:

1 ¼ (150 g) cups all-purpose flour

1 cup (200 g) granulated sugar

½ cup (59 g) dark cocoa powder

1 teaspoon (4 g) baking soda

½ teaspoon (2 g) baking powder

½ teaspoon (2.8 g) kosher salt

½ cup (120 g) buttermilk at room temperature

¼ cup (54.5 g) vegetable oil

2 large eggs at room temperature

½ teaspoon (2.1 g) pure vanilla extract

½ cup (118.3 g) hot water

subheading: FOR THE CHOCOLATE BUTTERCREAM:

2 cups (452 g) unsalted butter slightly cold

10 oz. dark or semi sweet chocolate chips

5 cups (625 g) powdered sugar measured and then sifted

1 teaspoons (4.2 g) pure vanilla extract

¼ cup (57.75 g) heavy cream

Pinch of salt

subheading: FOR THE RASPBERRY CAKE:

¾ cup (150 g) granulated sugar

½ cup (113 g) unsalted butter at room temperature

1 egg at room temperature

2 egg whites at room temperature

½ tsp (2.1 g) vanilla

1 tsp (4 g) baking powder

1 ¼ cups (143.75 g) cake flour

1 oz freeze dried raspberries measured and then pulverized into a powder

½ tsp (2 g) salt

½ cup (120 g) sour cream at room temperature

½ cup (116 g) raspberry puree about 1 ½ cups chopped raspberries, pureed and simmer over the stove to thicken and reduce to ½ cup

subheading: FOR THE RASPBERRY CREAM FILLING:

2 cups (455 g)heavy cream

½ cup (100 g) sugar

½ oz. (15 g) freeze dried raspberries measured and then pulverized into a powder

subheading: FOR THE CHOCOLATE GANACHE:

1 cup (175 g) dark or semi sweet chocolate chips

¾ cup (173 g) heavy cream

Directions at cakebycourtney.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer