This recipe was inspired by one for a Chocolate Truffle Pound Cake from Diana at Dianas Desserts. I was looking for a way to use the raspberry icing that I botched when making my daughter’s birthday cake. (Which again, I have been keeping in the freezer. I love my freezer. It helps me do my baking projects at my own pace.) Anyhow, a dear friend of mine mentioned soaked sponge cake and I thought that this icing would be wonderful paired with a chocolate sponge cake if it was melted down to a syrup and used to soak the cake.
I made the recipe for the pound cake batter, then split it into three layer tins. The raspberry syrup was then poured as evenly as possible between each layer and drizzled over the top. If you don’t happen to have botched raspberry icing sitting in your freezer to melt down, you can melt all the ingredients together instead to make the syrup that much quicker. I put the cake in the fridge overnight to chill mostly because I ran out of time. It ended up helping the cake set so when I iced it with chocolate icing the next day it wasn’t all soggy. I’m sure it would have been all wonderful and gooey though if I had put the chocolate icing directly on top of the raspberry syrup . I used almonds to garnish it around the edge.
The cake tasted wonderful. The smooth texture of the icing paired with the light texture of the cake was indeed like a chocolate raspberry truffle. Mmmmm. The youngest son couldn’t resist trying to snag a bite.Â Thanks Diana for sharing a great recipe.
Chocolate Raspberry Truffle Cake
225g (1 cup) butter
600g (3 cups) brown sugar (Yes, that’s a lot of sugar. Yes, this is a big rich cake.)
6 large eggs
280g (2 1/2 cups) gluten-free flour blend (I used quinoa flour, sweet rice flour, and arrowroot starch)
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
60g (1/2 cup) cocoa
225 ml (1 cup) buttermilk
175g (6 oz) bittersweet chocolate, melted
2 tablespoons vanilla extract
75 ml (1/3 cup) raspberry juice
115g (1/2 cup) butter
300g (1 1/2 cups) icing sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Chocolate Truffle Icing
115g (1/2 cup) butter, softened, or trans-fat free shortening
175g (1 1/2 cups) icing sugar
75g (2/3 cup) cocoa
75 ml (5 tablespoons) cream
1 tablespoon vanilla extract
about 24 whole almonds (40g, 1.5 oz, 1/4 cup)
Preheat oven to 165C(325F). Grease three 23 cm (9 inch) layer tins, line with parchment paper, then grease the paper as well. Make sure you have a very large bowl or be prepared to split the batter into batches. Cream the butter with a mixer until smooth. Add the brown sugar a little at a time, breaking up any lumps that may have squeaked by with your fingers. Beat for 5 minutes until well combined. Add the eggs one at a time, beating well after each.
In a separate bowl, sift together the gluten-free flour blend, bicarbonate of soda, salt, and cocoa. Add 1/3rd of the dry ingredients to the to the batter, mix until well blended, then add half the buttermilk. Add the next 1/3rd dry ingredients, mix until well blended, then add the other half of the buttermilk. Add the last 1/3rd dry ingredients and mix until well blended. Fold in the melted chocolate by hand and pour into prepared tins.
Bake for about 1 hour and 20-30 minutes or until skewer inserted comes out clean. It’s a long baking time, but the cakes really do need it in order to set up properly.
Let the cakes cool in the tins for about 20-25 minutes, then turn out onto racks and cool completely. Peel off the parchment paper.
Make raspberry syrup by melting all ingredients together in a pot over low to medium low heat, stirring constantly until it forms a smooth, slightly thick syrup, about 5-10 minutes. If you wait too long, you’ll get something more akin to raspberry caramel, which I’m sure would be delicious but not very easy to pour and definitely not well suited to soaking a cake.
Make the chocolate truffle icing by combining all ingredients until light and fluffy, either by hand or with an electric mixer.
To assemble, place the first cake layer on a plate, pour 1/4th of the syrup over it and smooth it around, waiting until it soaks in just a bit. Repeat with the second layer. Place the third layer on top, then pour all of the remaining syrup over the whole cake, allowing it to drizzle down the sides and collect in all the crevices. Put the whole cake in the fridge overnight, in a cake dome, to chill. You could skip this step and go straight to icing it if you don’t mind raspberry syrup oozing out when you put the icing on.
Ice the top of the cake with the chocolate truffle icing. Place whole almonds around the edge. Enjoy!