I had the pleasure of making desserts for a Girl’s Night Out event last week at Buckley’s Wine Market in Overland Park, KS. It was so fun hanging out with all the amazing women who are marketing and selling their favorite things, as well as the hip women who buy them.
One of the desserts that I made was a Chocolate Truffle Cake with a raspberry filling. I had a feeling that this rich and super chocolaty cake was going to be a huge success when the Trenel distributor gave me the recipe.
The secret ingredient is Crème de Frambo Liqueur, which is available at Buckley’s. I have to tell you I was hesitant to make it because it was a French recipe that needed to be translated into English. I’m here to tell you the extra work was worth it. The cake was amazing and I’m trilled to share it with all of you.
I hope you enjoy it as much as the women (and men) that were shopping in the store that night did.
Preheat oven temperature to 325 degrees F. Grease and flour 2 - 9 inch cake pan, and then line the bottom of the pan with parchment paper.
In a medium saucepan, melt the butter, water and chopped chocolate. Remove from heat and cool to room temperatures.
In a separate bowl, sift together dry ingredients, flour, cocoa, baking soda and salt.
In mixing bowl, beat sugar, oil and eggs. Slowly add flour mixture, melted chocolate, sour cream and vanilla. Mix til all incorporated. Pour the batter into the cake pan.
Bake for about 40 to 50 minutes or until the batter has set. If you insert a toothpick about 1 inch (2.5 cm) from the edge of the pan it should come out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. Remove from pan and place on cooling rack.
To Make Raspberry Filling: In small saucepan simmer raspberries, sugar and 3 tablespoons of the Crème de Framboise. Simmer til thick. Take off heat and add 2 tablespoons of the Crème de Framboise.
To Make Genache: Place the chopped chocolate in a small heatproof bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. The Ganache will thicken as it cools so place in refrigerator so that it thickens like frosting consistency.
To Assemble the Cake: Cut domes off both layers so they are completely flat. Place one layer on cake plate and top with raspberry filling. Top with second cake layer. Spread Ganache over cake to create a crumb coat, place in refrigerator to allow it to set. Warm left over Ganache up again and pour over cake to give it a smooth coat. Garnish with fresh raspberries, if desired.
Makes 2 layer cake.
We’re Jamie & Jill — best friends since we were born. We grew up together, went to college together and always shared a passion for baking together. We started this blog to share our love of food, family and small town USA. Welcome and join us for lots of stories, laughs and good baking.