Raspberry Chocolate Truffle Cake is one of three versions of the “Chocolate Truffle Cake. The raspberry version is a perfect dessert for your special Valentine’s Day Menu! All versions of this cake are a treat to your taste buds, and are incredibly healing to your body, so take your pick or try them all. This recipe is found in the “Sweet Treats – Family Cakes” section of the Trim Healthy Mama Cookbook, page 304. This recipe makes a family-serve cake.
Raspberry Chocolate Truffle Cake
Description
Raspberry Chocolate Truffle Cake is one of three versions of the "Chocolate Truffle Cakes" which is a triple-offer recipe: Mint Chocolate Truffle, Espresso Chocolate Truffle, or Raspberry Chocolate Truffle. Hmmm, what a hard choice. The raspberry version is a perfect dessert for your special Valentine's Day Menu! All versions of this cake are a treat to your taste buds and are incredibly healing to your body, so take your pick or try them all. This recipe is found in the "Sweet Treats - Family Cakes" section of the Trim Healthy Mama Cookbook, page 304. This recipe makes a family-serve cake.
1 Family Serve Recipe
Ingredients
For The Raspberry Truffle Layer
For the Cake
Instructions
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FOR THE RASPBERRY TART ICING - TRUFFLE LAYER
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Place the hot water, gelatin, and coconut oil in a blender and blend until smooth. Add all the other ingredients and blend until smooth. Taste to adjust sweetness.
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Pour the truffle mix into a shallow dish and refrigerate.
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FOR THE CAKE LAYER
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Preheat the oven to 350°F. Lightly coat a 10-inch Bundt pan with coconut oil spray.
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Make the cake. Combine the Baking Blend, cocoa, salt, baking powder and soda, and sweeteners in a medium bowl. Combine the whole eggs and egg whites, coconut oil, vanilla, water, and raspberries in a food processor or blender and process for 20 seconds. Add the dry mixture and pulse to combine (don’t over process).
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Pour the batter into the prepared pan and bake for 35 minutes. Put a dish of water in the oven while baking to create a steaming effect. Cool the cake, then remove from the pan.
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Place the cake on a cake stand or large plate and horizontally slice it in half, lifting the top half off. Spread a thick layer of the mint truffle on the bottom layer, then put the top back on. Sprinkle the cake with a light dusting of Gentle Sweet. Keep cake refrigerated.
Note
Other Versions of the "Chocolate Truffle Cakes":
- Espresso Truffle Cake
- Mint Chocolate Truffle Cake
Raspberry Tart Icing recipe, page 312 of the Trim Healthy Mama Cookbook.
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