Raspberry Truffle Cake
Fruit and Chocolate
Are you a fan of fruit? What about chocolate? I know some are on the fence about this duo, but I will pair about any fruit with chocolate: strawberries, blackberries, kiwi, pomegranate, bananas… you get the point. They all have their place in my chocolate-loving heart.
Valentine’s Day
With Valentine’s Day quickly approaching and playing off of the light and airy color palette from last week’s strawberry cake, I decided to make this Raspberry Truffle Cake! Let’s get into this cake!
Chocolate cake
Whipped raspberry filling
Chocolate ganache
Raspberry cake
Chocolate buttercream
Drooling yet?
The Cake
The colors in this cake are absolutely divine and are derived from a raspberry reduction, while the whipped filling has freeze dried raspberries and heavy cream.
The chocolate cake is my signature, no fail chocolate cake. It’s moist and slightly dense - the perfect chocolate cake in my opinion. Side note: I don’t use coffee in my chocolate cakes. I know this is a standard practice among several bakers, but for me, the addition of coffee has always proved to be too overpowering in my cakes. I want the taste of the cocoa powder to be front and center for my taste buds.
The raspberry cake ended up being one of my favorite cakes to date. The taste of raspberry is there, but it’s not overpowering.
The chocolate ganache and the whipped raspberry filling are perfect complements - in both taste and texture - for this cake.
I decorated the top of the cake with some leftover chocolate ganache, raspberries, chocolate shavings, and piped some buttercream using the 6B tip from Wilton.
I occasionally get the opportunity to make a cake for just me and family to enjoy, and that’s what this cake was. I hope you love it, too!
Enjoy!
