Go Back
Print
Fancy naked Chocolate Truffle Cake with Raspberry Icing #valentinesday #birthdaycake

Fancy Naked Truffle Cake with Raspberry Icing

Ingredients

Chocolate Truffle Cake

  • 3 cups all purpose flour
  • 1 1/2 cup cocoa powder
  • 3 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 3 eggs large
  • 1 Tbsp vanilla extract
  • 1 1/2 cups sour cream
  • 3/4 cup oil
  • 1 1/2 tsp vinegar
  • 1 cup hot water

Raspberry Icing

  • 1 cup salted butter softened
  • 3/4 cup seedless raspberry jam
  • 2 cups powdered sugar
  • Fresh raspberries embellishment, optional

Chocolate Icing

  • 2/3 cup salted butter softened
  • 1/3 cup cocoa powder
  • 4 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 Tbsp half and half milk, or cream

Stay-Moist syrup

  • 1 cup granulated sugar
  • 1 cup water

Instructions

Chocolate Truffle Cake

  1. Grease two 6-inch pans and line with parchment. Preheat oven to 350. In a large bowl, combine dry ingredients and whisk together, then add wet ingredients and mix with a wooden spoon until smooth. Divide evenly between the pans and bake until a tester comes out clean, 30-40 minutes.

Raspberry Icing

  1. Combine all ingredients in the bowl of an electric mixer and beat on high speed until fluffy.

Chocolate Icing

  1. Combine all ingredients except milk in the bowl of an electric mixer and beat on high speed until fluffy. Add milk until the frosting reaches your desired consistency.

Stay-Moist syrup

  1. Combine water and sugar in a saucepan. Boil until the sugar is dissolved. Let cool, then brush over the cake.

Assembly

  1. Allow cake to cool completely. Torte layers if desired. Brush the cakes with the Stay-Moist syrup. Pipe the icing in an alternating pattern using a star tip and round tip.

Recipe Notes

Icing recipe adapted from Grandbaby Cakes. Stay-moist syrup from Hello Cuppies. Cake recipe adapted from Country Living Magazine.