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Raspberry Chocolate Truffle Cake

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.

Cooking Method:
Courses: ,
Servings: 10
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
  • 1/2 cup water (hot, but not quite boiling)
  • 2 & 1/4 tsp TH Just Gelatin
  • 1/2 cup extra virgin coconut oil
  • 1 cup frozen raspberries
  • 3 tsp TH Super Sweet Blend (3-4 teaspoons)
  • 2 pinches TH Mineral Salt
  • 2 tsp lemon juice
  • 2 drops lemon essential oil (optional)
  • 1/4 tsp sunflower lecithin (optional)
  • 1/4 tsp TH Glucomannan "gluccie"
  • 1.5 Tbs TH Integral Collagen
  • 1/2 tsp TH Natural Burst Vanilla Extract
    • For the Cake
  • coconut oil spray
  • 1 cup TH Baking Blend (plus 3 Tbsp)
  • 1/2 cup unsweetened cocoa powder (or 1/4 cup regular cocoa and 1/4 cup extra dark cocoa)
  • 6 pinches TH Mineral Salt (only 2 if using butter)
  • 1 1/2 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 3/4 cup TH Gentle Sweet (plus more for sprinkling on top)
  • 1/8 tsp TH Pure Stevia Extract Powder
  • 5 large egg (s)
  • 3/4 cup egg white (s) (carton or fresh)
  • 1/2 cup extra virgin coconut oil (extra virgin, or 1/2 cup (1 stick) butter)
  • 1 tsp Natural Burst Vanilla Extract
  • 1/2 cup water
  • 1 cup fresh raspberries (can use frozen)
Instructions
  1. 1
    FOR THE RASPBERRY TART ICING - TRUFFLE LAYER
  2. 2
    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.
  3. 3
    Pour the truffle mix into a shallow dish and refrigerate.
  4. 4
    FOR THE CAKE LAYER
  5. 5
    Preheat the oven to 350°F. Lightly coat a 10-inch Bundt pan with coconut oil spray.
  6. 6
    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).
  7. 7
    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.
  8. 8
    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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Read it online: https://trimhealthymama.com/recipe/raspberry-chocolate-truffle-cake/