Chocolate Raspberry Truffle Cake

Ingredients

    Cake:

    5 lb (full box) Krusteaz Professional® Devil’s Food Cake Mix 732-0240

    52 fl oz (6 1/2 cups) water, divided

    Raspberry Topping:

    16 oz (1 2/3 cups) raspberry preserves

    4 oz (1/2 cup) butter

    8 fl oz (1 cup) heavy cream

    24 oz (4 cups) chocolate chips

 

Yield

96, 2-inch servings

Method

    1. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl. Add total amount of Krusteaz Professional Devil’s Food Cake Mix.

    2. Using a paddle, mix on medium speed 3 minutes.

    3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.

    4. Continue to mix on low speed 2 minutes.

    5. Scale batter into prepared full sheet pan. (For increased volume, use prepared cake frame.)

    6. For convection oven, bake at 300°F 20-25 minutes; for standard oven, bake at 350°F 25-30 minutes

    7. For topping, melt preserves, butter, heavy cream and chocolate chips in saucepan, over low heat. Remove from heat and stir until smooth. Let cool 5 minutes.

    8. Gently spread raspberry topping over prepared cake. Allow to cool and set completely before cutting.

    9. Garnish with whipped cream, chocolate shavings and fresh raspberries, if desired.

 

WHEAT