Josephine Dorley's Mini Raspberry Ganache Truffle Cake

Josephine Dorley's Mini Raspberry Ganache Truffle Cake

Angela DAgostino Custardo's Minestrone Soup Reading Josephine Dorley's Mini Raspberry Ganache Truffle Cake 3 minutes Next Dr. Ken Larson's Lobster Bisque

At Season and Stir we love our bakers!

Josephine, our niece is an amazing baker - and this recipe looks absolutely delicious. Indulge guilt-free with Season and Stir's easy pancake recipe! Featuring banana, vegan, scotch, and protein options for a delicious twist!

If you are timid about baking no worries, Josephine has a home bakery called Josephine's Sweets and Treats you can order from!

Follow her on both facebook https://www.facebook.com/JosephinesSweets and Instagram @josephines_sweetsandtreats for a fabulous selection of cakes and treats. 

 

Ingredients: 

Cake

* 1/2 cup butter

* 1 cup semi sweet chocolate chips

* 3/4 cup sugar

* 1/8 tsp salt

* 1 tsp vanilla

* 3 large eggs

* 1/2 cup unsweetened cocoa powder

Mousse filling

* 12 oz fresh or frozen raspberries

* 2/3 cup sugar

* 1/4 cup water

* 1 1/2 cups heavy whipping cream

* 1 pk unflavored gelatin, (or 2 1/4 tsp) + 1/4 cup water to soften

Ganache glaze

* 8 oz semisweet or dark (I like to use 60%) chocolate finely chopped (alternatively you can use couverture chocolate) (226g) The difference between normal chocolate and couverture is that couverture contains a higher content of cocoa butter. The added cocoa butter allows for couverture chocolate to melt faster, making it easier to work with.

* 1 cup heavy whipping cream (236ml

DIRECTIONS:

FOR THE CAKE:

* Mix butter & Sugar until incorporated
* Add in eggs , Vanilla & Salt
* Coco powder & chocolate chips
Bake at 325 until set.
FOR THE MOUSSE FILLING
- Add gelatin to 1/4 cup water
- Set aside Cook down Raspberries in small pot
* Raspberries
* Sugar Keep on stove till bubbles - Mix occasionally
* In a mixing bowl, whip heavy cream till fluffy Once raspberries have cooled I refrigerate, Fold in raspberries to whipped cream - Ready to use
FOR THE GANACHE TOPPING
- Heat heavy cream on stove
- Once it starts boiling take off heat
- Add your chocolate and stir until melted and smooth.
Once your cakes are set and cooled Store in freezer for 30 mins
Cut into two layers and fill with raspberry mousse
Freeze again 30 mins
Prepare ganache Place mini cakes on cookie rack, over a tray.. pour your ganache over cakes and let set!
Now enjoy ❤️
If you are going to make these beautiful cakes - make sure you take a Valentine's photo THIS cute!  Josephine and her darling daughter Mia!

 

Visit seasonandstir.com for some great baking products - pans and utensils!  We have a lovely Framboise Raspberry sauce and a Raspberry jam that are both delicious!

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