Chocolate Raspberry Cake
16 ingredients
35 steps
Ingredients
- 3/4 cup cake flour
- 1 cup sugar, divided
- 1/2 cup dutch processed cocoa powder
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 8 eggs, separated
- 1/3 cup melted butter
- 1 tsp. vanilla extract
- 1 cup seedless raspberry jam
- 3 oz. semisweet chocolate
- 2 tbsp. unsalted butter
- 1/3 cup heavy cream
- 1-1/4 cup heavy cream
- 2 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 cup whole fresh raspberries (optional)
Directions
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1Cake: Preheat oven to 350F.
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2Grease three 9-inch round cake pans.
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3Line with waxed paper.
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4Dust with flour.
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5Shake out excess.
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6Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder.
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7Beat together egg yolks, 1/2 cup sugar and melted butter in large bowl until thick and pale yellow.
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8Beat in vanilla.
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9Beat egg whites in medium bowl until foamy.
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10Add remaining 1/4 cup sugar (1 tablespoon at a time).
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11Beat until stiff, but not dry, peaks form.
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12Sift 1/3 flour mixture over egg yolk mixture.
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13Add 1/3 of egg whites.
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14Gently fold together.
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15Repeat until all is mixed together.
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16Divide batter equally among three pans.
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17Bake 15-18 minutes or until toothpick inserted in centers comes out clean.
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18Loosen cakes from sides of pans with thin knife.
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19Immediately invert cakes onto wire racks to cool completely.
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20Remove waxed paper.
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21Frosting: Melt together chocolate, butter and 1/3 cup heavy cream in top of double boiler over simmering water.
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22Stir until smooth.
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23Cool completely.
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24Beat together remaining 1-1/4 cups heavy cream, powdered sugar and vanilla until soft peaks begin to form.
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25Do not beat or frosting will become grainy.
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26Fold 1/3 of the whipped cream into chocolate mixture just until combined.
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27Fold chocolate mixture into remaining whipped cream just until combined.
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28To assemble, place one layer on serving plate.
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29Spread top with half the raspberry jam.
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30Spread about 2/3 cup frosting over jam.
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31Stack second cake layer on top and spread with remaining jam and 2/3 cup frosting.
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32Place third layer on top.
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33Frost top and sides with remaining jam and 2/3 cup frosting.
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34Decorate top of cake with fresh berries if desired.
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35Refrigerate, covered, until ready to serve.
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