Chocolate Raspberry Truffle Cake with Edible Gold Leaf

Serves	20
Meal type	Dessert
From book	Slightly adapted from The Wedding Cake Book

This two-tiered chocolate raspberry truffle cake serves 20 people and is perfect for any occasion. Trust me, once you taste this cake, you’ll look for reasons to celebrate!

Ingredients

equipment

one 6 x 3-inch cake pan
one 8 x 3-inch cake pan
one 6-inch separator plate
parchment paper
scissors
pen or pencil
double broiler or microwave-safe bowl
stand mixer or hand mixer
mixing bowls
rubber spatula
whisk
roasting pan
plastic wrap
two 10-inch round gold cake boards
wire rack
food processor
small saucepan
rimmed baking sheet or parchment paper
smoothie straws or wooden dowels
small bowl
cake knife and server (for cutting the cake)
serving bowl (for the Chantilly cream)
vegetable-oil cooking spray

equipment (Optional)

small paintbrush (for painting on the gold heart)
tweezers (if using gold leaf)
cake carrier (if transporting the cake)
non-skid grip liner (if transporting the cake)
cake stand (if displaying the cake)

For one 6 x 3-inch tier

6 large eggs
1 pound semisweet chocolate
1/2 pound (2 sticks) unsalted butter
1/2 cup fresh raspberries

For one 8 x 3-inch tier

9 large eggs
1 1/2 pounds semisweet chocolate
12 ounces (3 sticks) unsalted butter
3/4 cup fresh raspberries

For the chocolate ganache

12 ounces semisweet chocolate
1 1/4 cups (10 ounces) heavy whipping cream

For decorating the cake

vodka or other clear alcohol
2 pints fresh raspberries

For decorating the cake (Optional)

edible gold leaf
edible gold luster dust

For Chantilly Cream

1 quart heavy whipping cream
1/4 to 1/3 cup sugar

For Chantilly Cream (Optional)

2 teaspoons pure vanilla extract

Note

The first time you make this cake, you might be wary of the cook time. The cakes will seem loose and pudding-like when you take them out of the oven. Don't worry; they will firm up once they chill overnight. If you're in doubt about the cake's doneness, use the visual clues as your guide. The cake will have lost its sheen and the sides will pull away from the pan if gently tilted.

Directions

For one 6 x 3-inch tier
Step 1
Preheat the oven to 375˚F. Lightly spray the sides and bottom of the 6 x 3-inch cake pan with cooking spray. Place the cake pan on a piece of parchment paper and trace around the bottom of the pan with a pencil or pen. Using the marking as a guideline, cut out a parchment circle to fit inside the bottom of the pan. Insert the parchment paper into the cake pan and top with more cooking spray.
Step 2
Place 6 whole eggs, in their shells, in a bowl filled with hot water for 10 minutes.
Step 3
Melt 1 pound chocolate and 2 sticks butter in the top of a double broiler, whisking occasionally. Alternatively, melt the chocolate and butter in the microwave at half power for 5 to 8 minutes, checking and whisking every 2 to 3 minutes. Cool at room temperature, stirring occasionally, for 10 minutes. It will remain warm, but the excess heat will have dissipated.
Step 4
Meanwhile, crack the eggs into the mixer's bowl and with a balloon whip, beat on high speed about 5 minutes, until triple in volume, pale yellow, light and spongy, and thick enough to hold a very soft peak.
Step 5
Add 1/4 of the egg mixture to the cooled chocolate. Gently combine by hand, using a whisk, just to lighten the chocolate mixture. Add the remaining eggs and fold them in, first with the whisk, then with a large rubber spatula. The batter will deflate a bit, but try to remain as much volume as possible. The mixture will be smooth, thick and homogenous in color and will look like chocolate mousse.
Step 6
Scrape the batter into the pan. Sprinkle 1/2 cup raspberries over the surface and poke them into the batter with a blunt utensil or a finger. They should be submerged at different levels. When the cake is unmolded, the raspberries should be invisible.
Step 7
Place the pan in a roasting pan and fill with 1 inch of hot water. Bake for 10 minutes, or until the surface loses its sheen. If the pan tilts slightly, the edges of the cake pull away from the sides of the pan. Remove the cake from the oven and cool on a rack until room temperature. Cover the top with plastic wrap and refrigerate overnight.
For one 8 x 3-inch tier
Step 8
Prepare one 8 x 3-inch cake pan with cooking spray and parchment paper. Proceed as above for 6-inch tier, using 9 large eggs, 1 1/2 pounds chocolate, 3 sticks butter, and 3/4 cup raspberries. The eggs will take about 8 minutes to whip; keep beating until tripled in volume. Bake 17 minutes. Cool. Cover top with plastic wrap and refrigerate overnight.
Unmolding the Cakes
Step 9
To unmold the cakes, have two 10-inch cardboard rounds ready. Run hot water over the bottom of the pan. Warm a spatula under hot water and dry. Run the spatula around the sides of the 8 x 3-inch cake, pressing out towards the pan. The warmth from the water will loosen up the cake from the sides and bottom of the pan. Take one cardboard round and cover it with plastic wrap and place it on top of the cake. Turn the cake over, holding the cardboard in place by looping your fingers down around the bottom (which is now the open side). Make a few quick twisting motions and you should feel the cake begin to slip out. If it doesn't, repeat the warm water step. When it starts to slide down and out of the pan, lower the cake to the table and gently lift the pan off completely. Peel off the parchment paper. Repeat process with the 6 x 3-inch tier.
For the Chocolate Ganache
Step 10
Place 12 ounces chocolate in the bowl of a food processor fitted with the metal blade. Process the chocolate by pulsing on and off until it is the texture of coarsely ground nuts.
Step 11
Meanwhile, heat 1 1/4 cup cream in a heavy-bottomed saucepan until it comes to a simmer. Immediately pour the hot cream down the feed tube while the machine is running. The hot cream will melt the chocolate and the processor will turn these two ingredients into a shiny, homogenous mixture. This will take approximately 10 seconds. For pourable ganache, use it immediately, or cool slightly. A temperature of 90˚F is perfect for glazing.
Step 12
Place your cake tiers (resting on card board rounds) on large cooling racks that are set over rimmed baking sheets, or large pieces of parchment paper. The ganache should be warm, if it is too hot, it will be loose and runny. If it is too cold, it will be stiff. A temperature of 90˚F to 100˚F usually works well. Working with one tier at a time, pour a quantity of ganache on top of the cake and aim for the center--it will spread out toward the sides by itself. Keep pouring so that a generous amount reaches the outer edge and begins to flow down the sides. The top will already be covered and will need little to no touch up. One key to a smooth, mirror-like finish is to touch the ganache as little as possible. Any swipe of the spatula is likely to leave a mark, so use restraint. If you need to touch up the ganache, pick up the cake and tilt it from side to side to encourage the ganache to cover the entire top surface. If any large gaps remain on the sides, pour more ganache right at the top edge above the bare spot so the ganache can drip down to cover it. Repeat with other tier. Refrigerate overnight, uncovered.
Getting the Cake Ready for Transport
Step 13
If transporting, place the non-skid grip liner on the bottom of a cake carrier. Place the 8 x 3-inch cake on the 10 inch cake board on top of the non-skid liner. Insert a smoothie straw or dowel into the cake (make sure to insert it near the center of the tier and within the space that the 6 x 3-inch cake will cover). Insert the smoothie straw into the 8 x 3-inch tier and mark it at the surface of the cake for the correct height. Remove the straw and cut it to that size. Use this straw piece to measure the other 2 straw pieces. Re-insert the straw and it should be flush with the 8 x 3-inch tier. Repeat with the other 2 straw pieces. Center a 6-inch separator plate on top of the 8 x 3-inch tier. Place the 6 x 3-inch tier (just the tier, no cake board) on top of the separator plate.
For the Chantilly Cream
Step 14
Place 1 quart cream, 1/4 to 1/3 cup sugar, and 2 teaspoons of vanilla extract, if using, in a mixing bowl. With a balloon whip, begin to whip on medium-high speed until the cream begins to thicken. Turn the mixture to high speed and beat until medium peaks form. Make this close to serving time. It may be refrigerated for a few hours. Stir gently with a whisk before serving.
Decorating the Cake
Step 15
When you arrive on location, transfer the cake to a cake stand. Using tweezers, randomly place stamp-size pieces of gold leaf onto the sides of the cake. Put a little gold luster dust into a small bowl and add a few drops of vodka or clear alcohol to the bowl. You want to add just enough to create a paste that can be painted onto the ganache. Paint a gold heart onto the top of the cake. Place raspberries around the rim of the cake layers.
Step 16
Serve cake slices with a dollop of whipped cream. Enjoy!