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Chocolate Raspberry Truffle Layer Cake

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

For the cake:

1 1/2 cups

unsweetened cocoa powder

1 tbsp

espresso powder

1 1/2 cups

boiling water

3/4 cup

sour cream

1 tbsp

vanilla extract

3 sticks

unsalted butter, at room temperature

2 1/2 cups

plus 2 tbsp. (18¼ oz.) sugar

3

large eggs

1 3/4 cups

plus 2 tbsp. (9¼ oz.) all-purpose flour

1 1/4 tsp

baking soda

3/4

tsp. salt

For the raspberry filling:

16 oz

frozen raspberries, thawed

1/3 cup

sugar

3 tbsp

cornstarch

1 tsp

lemon juice

For the ganache filling:

8 oz

bittersweet chocolate, finely chopped

1 cup

heavy cream

3 tbsp

unsalted butter, at room temperature

For the raspberry frosting:

1 cup

sugar

4

large egg whites

21 tbsp

unsalted butter, at room temperature

1/3 cup

strained raspberry puree*

1/2 tsp

vanilla extract

Pink gel icing color (optional)

For the chocolate glaze:

4 oz

bittersweet chocolate, finely chopped

1/2 cup

heavy whipping cream

1/4 cup

light corn syrup

2 tsp

vanilla extract

For garnish:

Additional fresh raspberries

*For best flavor, use fresh organic raspberries.