Raspberry Whipped Cream Truffle Cake

Together with my sisters-in-law, I threw a surprise shower for my mother-in-law, who is getting married today! My three-month old baby made it hard to do a lot of the preparations, but I insisted on making a centerpiece cake for the party. raspberry whipped cream truffle cake by the kosher foodies

I was really proud of how beautifully it turned out, and everyone who had any room for dessert agreed that it tasted delicious too!

It’s a not-too-chocolatey chocolate cake glazed with chocolate, filled with raspberry whipped cream and topped with whipped cream and raspberries.

Jessica sent me this recipe from the Bon Appetit Desserts cookbook, and I set out to bake it right away. I made it in three stages, and assembled it at the party; first, I baked the cakes, let them cool, double- wrapped them in plastic wrap and froze them in a zip-top bag. Next, I made the chocolate glaze and kept it in the fridge. Finally, I made the whipped cream (and raspberry whipped cream) the day before the party. I stuck everything, plus my offset spatula in a cooler bag and headed to the party.

I had to buy the raspberries right before the party. The recipe says they’re optional,  but they make the cake so much prettier!
raspberry whipped cream truffle cake by the kosher foodiesraspberry whipped cream truffle cake by the kosher foodies

raspberry whipped cream truffle cake by the kosher foodiesraspberry whipped cream truffle cake by the kosher foodiesAnd here’s a shot of the food table, just because it’s pretty:

mil's shower

Raspberry Whipped Cream Truffle Cake from Bon Appetit Desserts


For the glaze:

  • 1 cup whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 2 tablespoons sugar
  • 12 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract

For the cake:

  • 2 ounces unsweetened chocolate, chopped
  • 2 cups cake flour
  • 2/3 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1/2 cup (1 stick) unslated butter, room temperature
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk

For the filling

  • 1 3/4 cups plus 2 tablespoons chilled whipping cream
  • 3 tablespoons powdered sugar
  • 2 teaspoons framboise eau-de-vie (clear raspberry brandy; optional)
  • 3/4 teaspoon vanilla extract
  • 2 cups fresh raspberries or frozen unsweetened, thawed, drained
  • Additional raspberries (optional)


For Glaze:
Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.

  1. Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer.
  2. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour.

For cake:
Can be prepared 1 day ahead. Wrap tightly and store at room temperature. Or freeze it like I did!

  1. Preheat oven to 350°F.
  2. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  3. Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
  4. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

For filling:

  1. Beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.

Assemble the cake:

  1. Cut each cake layer horizontally in half. You only need three halves; Freeze one for an emergency dessert.
  2. Transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over.
  3. Place second cake layer atop the first layer. Spread 2/3 cup glaze, then remaining raspberry cream over.
  4. Top with third cake layer, pressing lightly to adhere. Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
  5. Spread remaining glaze over sides of cake. Spread or pipe reserved whipped cream over top of cake. Garnish with additional berries. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.