Be Mine Buttermilk Cake With Chambord Truffle Cream Recipe #375128
A heart-shaped layer cake filled with Chambord truffle cream and topped with a chocolate glaze and raspberries. Bon Appetit, February 1993. Creme de Cassis can be substituted for the Chambord.
by swissms
2¾ hours | 2 hours prep
SERVES 8
Truffle Cream
- 8 ounces bittersweet chocolate, chopped (not unsweetened) or semisweet chocolate, chopped
- 1/3 cup whipping cream
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup Chambord raspberry liquor or other berry liqueur
Cake
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 4 large egg yolks
- 1 cup buttermilk
Glaze
- 6 ounces bittersweet chocolate, chopped (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup light corn syrup
- 1/4 cup Chambord raspberry liquor or other berry liqueur
- fresh raspberry or strawberry
- Truffle Cream:.
- Stir chocolate, cream and butter in heavy medium saucepan over low heat until chocolate and butter melt and mixture is smooth.
- Mix in Chambord. Let stand at room temperature until very thick and spreadable, stirring occasionally, about 2 hours.
- Cake:.
- Position rack in center of oven and preheat to 350°F.
- Butter 9-inch heart-shaped pan with 1 1/4-inch high sides. Dust with flour; tap out excess.
- Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl until fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Turn out cake onto rack and cool.
- Cut cake horizontally in half. Place bottom layer on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour.
- Glaze:.
- Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add corn syrup and liqueur and whisk until smooth. Let glaze stand until slightly thickened, stirring occasionally, about 30 minutes.
- Place cake on rack set over baking sheet or large piece of foil. Pour glaze over cake, coating completely. Chill cake on rack until glaze is set, about 30 minutes. Transfer cake to platter. (Can be made 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.) Garnish with raspberries.
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5 stars