Chocolate raspberry cake

 
                          CHOCOLATE RASPBERRY CAKE
 
 Recipe By     :
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake:
      3/4  cup           cake flour
    1      cup           sugar (divided)
      1/2  cup           dutch processed cocoa powder
      1/4  teaspoon      salt
      1/4  teaspoon      baking powder
    8                    eggs, separated
      1/3  cup           melted butter
    1      teaspoon      vanilla extract
    1      cup           seedless raspberry jam
                         Chocolate whipped cream frosting:
    3      ounces        semisweet chocolate
    2      tablespoons   unsalted butter
      1/3  cup           + 1 1/4 cup heavy cream
    2      tablespoons   powdered sugar
    1      teaspoon      vanilla extract
                         Whole fresh raspberries for garnish (optio
 
 
 Cake: preheat oven to 350 degrees F. Grease three 9 inch round
 cake pans. Line with waxed paper. Dust with flour. Shake out excess.
 Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder.
 Beat together egg yolks, 1/2 cup sugar and melted butter in large
 bowl until thick and pale yellow. Beat in vanilla. Beat egg whites
 in medium bowl until foamy. Add remaining 1/4 cup sugar (1 tablespoon
 at a time). Beat until stiff, but not dry, peaks form. Sift 1/3
 flour mixture over egg yolk mixture. Add 1/3 of egg whites. Gently
 fold together. Repeat until all is mixed together. Divide batter
 equally among three pans. Bake 15-18 minutes or until toothpick
 inserted in centers comes out clean. Loosen cakes from sides of
 pans with thin knife. Immediately invert cakes onto wire racks
 to cool completely. Remove waxed paper.
  Frosting: melt together chocolate, butter and 1/3 cup heavy cream
 in top of double boiler over simmering water. Stir until smooth.
 Cool completely. Beat together remaining 1 1/4 cup heavy cream,
 powdered sugar and vanilla until soft peaks begin to form. Do
 not beat or frosting will become grainy. Fold 1/3 of the whipped
 cream into chocolate mixture just until combined. Fold chocolate
 mixture into remaining whipped cream just until combined. To assemble,
 place one layer on serving plate. Spread top with half the raspberry
 jam. Spread about 2/3 cup frosting over jam. Stack second cake
 layer on top and spread with remaining jam and 2/3 cup frosting.
 Place third layer on top. Frost top and sides with remaining jam
 and 2/3 cup frosting. Decorate top of cake with fresh berries
 if desired. Refrigerate, covered, until ready to serve
 
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