Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Raspberry Truffle Polka Dot Torte Recipe

Ingredients

How to make it

  • For ganache, place the chocolate in a medium bowl.
  • Heat the cream in a large heavy saucepan over medium-high heat until it comes to a gentle boil, Immediately pour the hot cream over the chocolate and stir until the chocolate is mostly melted. Let stand for about 15-20 minutes to be sure all the chocolate particles are completely melted.
  • Stir in extract. Stir the Ganache until perfectly smooth and allow to cool. Cover the bowl and refrigerate the ganache for at least 6 hours.
  • For cake, preheat oven to 350 degrees. Grease three 9" cake pans and line the bottoms with rounds of parchment paper. In a medium bowl, mix together the flour, baking soda, and salt, then sift onto a sheet of wax paper. In a small bowl, whisk together the cocoa and lukewarm water, set aside to cool. In a glass measure, combine the buttermilk and remain 3/4 cup water, add the vanilla. In a small bowl, whisk the eggs briefly to combine whites and yolks.
  • In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugars and beat until light and fluffy, 6-7 minutes. With the mixer set on medium, slowly add the eggs. Continue to eat, scraping the bowl as necessary, until the mixture is velvety.
  • Stop the mixer and scrape in the cocoa mixture, then beat on medium speed just until combined. Stop the mixer and add one third of the flour mixture, and beat on low only until no flour is visible. Stop the mixture and add half of the buttermilk mixture, and beat only until the liquid is absorbed. Repeat with half of the remaining flour, and then all of the remaining buttermilk, and finally the remaining flour. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients with each addition.
  • Pour the batter into pans and spread it level. Bake until the layers spring back lightly when pressed with your fingers and a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool the layers on a rack for about 5 minutes before unmolding to cool completely. When layers are completely cool, cut each one in half horizontally for a total of six layers.
  • For raspberry cream, puree the raspberries in a food processor or blender until smooth. Strain into a medium bowl; discard seeds. Gently fold into the whipped cream.
  • To assemble cake, beat the chilled ganache with an electric mixer on medium speed just until it stiffens and holds its shape like very thick whipped cream but can still be easily spread. Do not overbeat. Place one cake layer on a cardboard cake circle. Spread with 1 cup of the raspberry cream. Place another layer on top of raspberry cream; frost the top of that layer with half of the whipped ganache. Repeat this process with remaining cream and ganache, you should end up with three layers frosted with cream, and two frosted with the ganache. Chill cake for 1 hour.
  • For glaze, place chocolate, butter, corn syrup, and water in a medium microwave-safe bowl. Melt ingredients together on half power for about 2 minutes or until completely melted. Stir gently with a spatula until completely smooth. Stir in extract. Cool.
  • Spread a very thin layer of the cooled glaze over the top and sides of the cake. This is the crumb coat. Chill the cake for a few minutes to set the crumb coat.
  • Set the bowl of the remaining glaze in a pan of barely simmering water and reheat gently, stirring with a rubber spatula, until it is fluid and shiny, but no warmer than 90 degrees. Center the cake on the turntable or lazy susan. Have a clean, dry icing spatula ready. Pour all of the glaze on the center of the cake. Working quickly, using only 3 or 4 strokes, and rotating the turntable, spread the glaze over the top of the cake so that it runs over and coats the sides. If there are any bare spots, use the spatula to scoop excess glaze to cover it. Do not spread the icing; spreading the glaze at this point will make it look dull. Refrigerate the cake immediately; save excess glaze.
  • For garnish, tint half of the white chocolate with red food coloring to make a pale pink. Place the chocolates in different pastry bags set with round tips. On wax paper, pipe out polka dots in varying sizes with the different colors. Chill until firm. using extra chocolate, attach smaller polka dots to the large ones, creating double colored dots. When glaze on cake is firm, attach polka dots to the sides of the cake with the extra glaze. If there are any imperfections on the glaze of the cake, these polka dots can cover them up so that it will look better. Store cake in the refrigerator. Yield: serves 30

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

larkspur Wauwatosa, WI

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes