Chocolate Truffle Cake With Raspberry Jam

Western.Chefs's picture

Jan. 10, 2012


Chocolate cake layers 3
Chocolate truffles 12
For chocolate buttercream
Semi sweet chocolate pieces 12 Ounce
Unsalted butter 3/4 Pound , softened
Sifted confectioners sugar 3 Cup (48 tbs)
Egg yolks 1
Raspberry jam 3/4 Cup (12 tbs)
Chocolate sprinkles 1 Tablespoon (for garnish)



1) Prepare the chocolate cake layers as per its packet instructions. Allow the layers to cool down.

2) Make the chocolate truffles and store them till further use or use ready chocolate truffles.


3) To make the chocolate buttercream, in a saucepan, melt the chocolate over boiling water. Take the pan off the heat and allow the chocolate to cool down.

4) Into a small bowl, add in butter and confectioner's sugar. Beat the mixture well till it becomes light and fluffy. Beat in the egg yolks one by one while beating the mixture till it gets light and fluffy. Place the bowl over a larger bowl filled with ice cubes. Slowly, add in the cooled down chocolate. Beat the mixture till it becomes of a spreadable consistency.

5) To assemble the cake, spread a layer of chocolate cake on a cake plate. Spread raspberry jam evenly on top.

6) Now, place the second cake layer over it. Spread a cup of chocolate buttercream on top. Place a third layer of cake on top. Keep aside 3/4 cup of buttercream for garnish. With the leftover cream frost the top and sides of the cake.

7) Make a grooved pattern over the cake using a decorating comb, if desired.

8) Transfer the reserved buttercream into a pastry bag fitted with a 30-star tip.


8) Garnish the Cake with chocolate truffles, chocolate sprinkles and buttercream.

Recipe Summary

Difficulty Level: Easy
Servings: 15

Nutrition Facts

Serving size

Calories 496Calories from Fat 239

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 66 mg2.75%

Total Carbohydrates 59 g19.7%

Dietary Fiber %

Sugars 46 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet