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Perfect Chocolate Raspberry Truffle Cake

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Indulge in a rich chocolate cake filled with tart fresh raspberries and topped with a creamy truffle-like frosting.

Ingredients

Scale
  • 8 oz (250 grams) bittersweet chocolate, chopped finely
  • 1/4 cup (60 milliliters) raspberry jam, without seeds
  • 1/4 cup (60 milliliters) raspberry cocktail concentrate, thawed and not diluted
  • 1 –1/4 oz (7 grams) packet of plain gelatin
  • 1 and 1/2 cups (375 milliliters) heavy cream (35%)
  • 2 tablespoons (30 milliliters) raspberry or orange liqueur, optional
  • 2 teaspoons (10 milliliters) vanilla extract
  • Two 9-inch (23 centimeters) round chocolate cake layers
  • 2 cups (500 milliliters) fresh raspberries
  • Fresh mint leaves for garnish
  • Confectioners’ sugar for dusting

Instructions

  1. Melt the Chocolate: In a double boiler or microwave, gently melt the finely chopped bittersweet chocolate until smooth. Set aside to cool slightly.
  2. Prepare the Raspberry Mixture: In a small bowl, mix the raspberry jam and raspberry cocktail concentrate. Stir until combined. Sprinkle the gelatin over this mixture and let it sit for 5 minutes to soften.
  3. Dissolve Gelatin: Gently heat the raspberry mixture until the gelatin is fully dissolved. Let it cool slightly before proceeding.
  4. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the melted chocolate, raspberry mixture, liqueur (if using), and vanilla extract. Beat until well combined and fluffy.
  5. Assemble the Cake: Place one of the 9-inch round chocolate cake layers on a serving platter. Spread a thin layer of the chocolate-raspberry mixture over the top.
  6. Add Raspberries: Evenly arrange fresh raspberries over the layer of cream for a delightful burst of flavor.
  7. Top with Second Layer: Gently place the second cake layer on top of the raspberries, pressing down slightly to set.
  8. Frost the Cake: Frost the top and sides of the cake with the remaining chocolate-raspberry mixture, smoothing it out with a spatula.
  9. Garnish: Finish the cake by garnishing with fresh mint leaves and a light dusting of confectioners’ sugar before serving.

Notes

Use high-quality chocolate for the best flavor. Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chocolate cake, raspberry, dessert, special occasion, birthday cake

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