Vanilla Bean Pound Cake with Dark Chocolate Truffle Frosting

Vanilla Bean Pound Cake with Raspberry and Dark Chocolate Truffle Frosting

{because you only turn 30 once}

This is a petite but rich cake due to the dense nature of the pound-cake and the intensity of the frosting. It is made here with two 6″ pans to feed 8 people but you could double it for two 9″ rounds if you are feeding more people.

For the cake:

1 C butter

1 ½ C sugar

5 eggs

1 Tbsp vanilla extract

seeds from one vanilla bean pod

2 Tbsp milk

2 C flour

Butter and flour 2 6×2″ pans. Preheat oven to 325°. In a stand mixer, beat together the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, incorporating fully and scraping down the sides oft he bowl with a rubber spatula before each new addition. Add vanillas. Add milk. Add flour in 4 portions, stirring as little as possible to incorporate. Scrape the batter (it will be thick) into the prepared pans and smooth the tops. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool 10 minutes in the pans on a wire rack before inverting and cooling fully on the rack alone.

Once the cakes are fully cool, trim them of any dome-shape on top and slice each round in half, creating 4 rounds. Spread the tops of the bottom 3 layers with

¾ C raspberry jam, divided

Stack the layers. Prepare the frosting.

For the frosting:

½ C butter, softened

½ C cocoa

2 C icing sugar

1-3 tsp milk

In a stand mixer, beat the butter and cocoa together until fully incorporated and fluffy. Add the icing sugar, ½ C at a time, alternating with milk. Aim for a firm, but smooth texture. Use ¼-½ the icing as a ‘crumb coat’ — a smooth even layer of frosting to seal in any errant crumbs. Use the rest of your frosting to pipe details onto the sides and edges of the cake.

Finish the cake with a dusting of cocoa (1-2 tsp cocoa shaken through a sieve above the cake).



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