Chocolate Raspberry Cake

* Exported from MasterCook II *

CHOCOLATE RASPBERRY CAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient -- Preparation Method
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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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