Name: Cardero's Restaurants Chocolate Truffle Cake Recipe
Cook time: 2 h
Total time: 2 h
Yield: 10 servings
Cuisine: French
Ingredients: 1 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups cocoa powder; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 2 pcs eggs; 2 tsp vanilla extract; 1 cups buttermilk; 0.5 cups vegetable oil; 1 cups boiling water; 1 cups heavy cream; 2 cups semisweet chocolate chips; 0.5 cups unsweetened cocoa powder; 2 cups fresh raspberries; 0.5 cups granulated sugar; 1 tbs lemon juice

French Martini

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, mix eggs, vanilla extract, buttermilk, and vegetable oil until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Carefully stir in boiling water until the batter is smooth.

Combine Mixtures

Preheat the oven to 350°F (175°C). Pour the batter into greased cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool.

Bake the Cake

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat Cream

Place chocolate chips in a bowl, then pour the hot cream over them. Let sit for 5 minutes, then stir until smooth.

Melt Chocolate

Allow the mixture to cool to room temperature, then refrigerate until it thickens (about 1 hour).

Chill Filling

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens (about 10 minutes).

Cook Raspberries

Remove from heat and strain through a fine-mesh sieve to remove seeds. Let cool.

Strain Coulis

Once the cake layers are cool, slice them in half to create four layers. Spread the chocolate truffle filling between the layers.

Assemble the Cake

Drizzle raspberry coulis over the top of the cake and serve.

Serve with Coulis

all-purpose flour

granulated sugar

cocoa powder

baking powder

baking soda

salt

eggs

vanilla extract

buttermilk

vegetable oil

boiling water

heavy cream

semisweet chocolate chips

unsweetened cocoa powder

fresh raspberries

lemon juice