Chocolate Raspberry Cake

Instructions

Cake:
Preheat oven to 350°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 cups 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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