Raspberry Truffle Cake in a CuP: To-go Please

Raspberry Truffle Cake Cups (to-go please)

This recipe is for a cake fix,,, that I "fixed" for a church event.  I cannot ever remember to bring a spoon to buffet events, so I made the portions self-service.  Put it in a cup, and no one will need a spoon. Problem solved. 

The layers of cake and such...

-layer of cake
-squirt of buttercream
-spread of raspberry preserves
-layer of cake
-blob of truffle filling
-squirt of buttercream
-layer of cake
-topped with buttercream, raspberry and raspberry preserves

wheeeew! Now that's a buncha layers. But it's simple, once you get the roll of it. So that means you need four elements (three recipes). 

What you will need:

18-24 plastic cups (tall)
1 jar of raspberry preserves
2 pastry bags and tips or sandwich bags with hole for filling
Basic vanilla cakes: suggestions for recipes below
Buttercream:  ingredients below
Truffle Filling:  ingredients below

Vanilla Cake: 

You can use any vanilla cake recipe or boxed cake mix for the recipe.  I use my favorite, by awesome cake decorator, Elisa Strauss (Vanilla Cake Recipe). It's found from The Confetti Cakes Cookbook:  Spectacular cookies, Cakes, and Cupcakes. The buttercream can also be from any source, but I recommend a specific one from http://whatscookingamerica.net/PegW/ButtercreamRecipes.htm  or Kay's Buttercream from CakeCentral.  These are both meringue buttercreams that are high concentrate of butter which makes them crazy good and smooth! 

My Homegrown Basic Buttercream:

3 sticks butter
1 1/4 cups shortening
1 tsp. vanilla
1/2 cup water (hot)
1 1/2 tsp salt
5 1/2 cups powdered sugar
1/2 cup powder coffee creamer
1/8 cup corn starch

Beat the butter, then add shortening and vanilla.  Beat until smooth.
Heat the water in the microwave and add salt, powdered sugar, creamer and corn starch.
This will create a paste.  Add the paste to the mixer and beat on medium speed until smooth and formed (not runny).  If the buttercream is runny, add sifted powered sugar until thickened.  If it's too sweet, add a small amount of corn starch. 

Truffle fillings are super simple and rich.  It's a simple combination of chocolate, butter and heavy cream.  This filling recipe is a converted version of a truffle recipe I use from www.inspired-by-chocolate-and-cakes.com/chocolate-truffle-filling.html  inspired by Michelle Cake Designs.

Truffle Filling:

3 tbsp unsalted butter in sections
1/2 bag semisweet chocolate chips
about 1/3 cup heavy whipping cream

Melt chocolate chips and butter in a saucepan, slowly to avoid burning.  When they are completely combined and smooth, add the whipping cream.  Stir until combined and place on counter to cool.  This will harden to a truffle state if refridgerated too long and you don't want it hardened.  You want the filling in a pourable state, but not hot. 

Instructions to pull it all together:

1)  Bake two 11 x15 inch cake pans to regular fill level. You will be slicing horizontally to make the cakes smaller in thickness. 

2)  While they are baking, make your other elements. 
     Open the raspberry preserves and whisk until smooth.
     Create your buttercream and truffle filling.
     Lay out your clear plastic cups.

3)Let the cakes cool.  Then slice with a long bread knife horizonally to make 4 cakes out of your two thick cakes.  I used a large mouth medicine cup for the smallest and it worked well.  Then I found two other larger biscuit cutters or mason jar lids to cut the remainig layers.  Cut out three round cake slices with your tools.    Now, we have to make three cake layers for each cup filled.

4)  Layer the Cake Cups: 
       *Place the smallest cut out of cake in your first plastic cup
       *Squeeze buttercream in piping bag and cover top of the first cake
       *Layer raspberry preserves in a bag and cover top of the buttercream with a thin layer
       *Place another cake circle on top
       *Spoon out a tablespoon of truffle filling on the cake
       *Top with buttercream from piping bag
       *Place last layer of cake
       *Top with buttercream
      *Add a drizzle of raspberry preserves and two raspberries to FINISH !

Repeat until you are out of cake.  **** you may want to use the remainder to make cake balls or chop into small pieces for chocolate dipping squares.  I cannot remember how many cups this filled, but it's probably between 18-22. 

If ya use it, let me know how it went.  If you republish the work, just let people know where they can find my blog.  Thanks !  :)