Dark Chocolate Truffle Cake

Directions

Cake

1. In a small bowl mix cocoa, hot coffee and chocolate wafers until smooth. Refrigerate while you prepare the other ingredients. In bowl of electric mixer, sift all remaining dry ingredients. Slowly add the eggs, milk, vanilla, oil and chocolate mixture to the dry ingredients. With paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

2. Bake for 30-35 minutes, or until toothpick or skewer comes out with a few crumbs. Cool on wire racks in pans for 20 minutes then unmold cakes onto racks until completely cool.

Icing

Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 140 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch. 3. Remove whisk attachment and replace with paddle attachment. Add 1 cup of whole fresh raspberries (very slowly and only a few at a time). Beat on low speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring and beat until combined. Use immediately.