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Ingredients
- 3/4 c. Cake flour
- 1 c. Sugar (divided)
- 1/2 c. Dutch processed cocoa pwdr
- 1/4 tsp Salt
- 1/4 tsp Baking pwdr
- 8 x Large eggs, separated
- 1/3 c. Melted butter
- 1 tsp Vanilla extract
- 1 c. Seedless raspberry jam
- Â Â Chocolate whipped cream frosting:
- 3 ounce Semisweet chocolate
- 2 Tbsp. Unsalted butter
- 1/3 c. + 1 1/4 c. heavy cream
- 2 Tbsp. Powdered sugar
- 1 tsp Vanilla extract
- Â Â Whole fresh raspberries for garnish (optio
Directions
- 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 c. sugar, cocoa, salt and baking pwdr. Beat together egg yolks, 1/2 c. sugar and melted butter in large bowl till thick and pale yellow. Beat in vanilla. Beat egg whites in medium bowl till foamy. Add in remaining 1/4 c. sugar (1 Tbsp. at a time). Beat till stiff, but not dry, peaks form. Sift 1/3 flour mix over egg yolk mix. Add in 1/3 of egg whites. Gently fold together. Repeat till all is mixed together.
- Divide batter equally among three pans. Bake 15-18 min or possibly till toothpick inserted in centers comes out clean. Loosen cakes from sides of pans with thin knife. Immediately invert cakes onto wire racks to cold completely. Remove waxed paper. Frosting: heat together chocolate, butter and 1/3 c. heavy cream in top of double boiler over simmering water. Stir till smooth. Cold completely. Beat together remaining 1 1/4 c. heavy cream, powdered sugar and vanilla till soft peaks begin to create. Don't beat or possibly frosting will become grainy. Fold 1/3 of the whipped cream into chocolate mix just till combined. Fold chocolate mix into remaining whipped cream just till combined. To assemble, place one layer on serving plate. Spread top with half the raspberry jam. Spread about 2/3 c. frosting over jam. Stack second cake layer on top and spread with remaining jam and 2/3 c. frosting. Place third layer on top. Frost top and sides with remaining jam and 2/3 c. frosting. Decorate top of cake with fresh berries if you like. Chill, covered, till ready to serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1797g | |
| Calories 5602 | |
| Calories from Fat 3072 | 55% |
| Total Fat 350.74g | 438% |
| Saturated Fat 206.34g | 825% |
| Trans Fat 0.0g | |
| Cholesterol 2568mg | 856% |
| Sodium 2438mg | 102% |
| Potassium 2100mg | 60% |
| Total Carbs 564.68g | 151% |
| Dietary Fiber 19.5g | 65% |
| Sugars 377.9g | 252% |
| Protein 88.63g | 142% |
