(for the cake)
1 1/2 cups all purpose flour
3/4 cup natural unsweetened cocoa powder
1 1/2 t baking powder
3/4 t baking soda
1/2 t salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 1/2 t raspberry extract
3 large eggs
1 cup whole milk
fresh raspberries
grated semisweet chocolate
(for the mousse)
12 oz. bittersweet chocolate
2 oz. unsweetened chocolate
6 large eggs, separated
1 cup seedless raspberry jam
2 cups heavy whipping cream
2 T raspberry liqueur
1 T vanilla extract
1/4 t cream of tartar
[how to make]
(for the cake)
*Preheat oven to 350 degrees.
*Spray three 9" round cake pans with baking spray with flour.
*In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt, whisking well.
*In large mixing bowl, combine butter, sugar, and raspberry extract, beating at medium high speed with a mixer until light and fluffy, 3 to 5 minutes.
*Add eggs, one at ti time, beating well after each addition.
*Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.
*Divide batter among prepared cake pans, smoothing tops.
*Bake until a sooden pick inserted in the centers comes out clean, approximately 20 minutes.
*Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
(for the mousse)
*In a double boiler over simmering water, melt both chocolates.
*Remove from heat.
*Gradually add 1/3 cup melted chocolate to egg yolks to temper, stirring constantly.
*Add egg yolk mixture to melted chocolate, stirring well. (Chocolate mixture may harden a bit.)
*Add jam, stirring well to soften chocolate mixture.
*In a large mixing bowl, combine cream, raspberry liqueur, and vanilla extract.
*Beat at medium high speed with a mixer until medium peaks form.
*Refrigerate until needed.
*In another large mixing bowl, combine egg whites and cream of tartar.
*Beat at high speed with a mixer fitted with the whisk attachment until stiff peaks form.
*Add half of egg white mixture to chocolate mixture, stirring well.
*Add remaining half, folding gently.
*Add half of whipped cream to chocolate, folding until evenly mixed.
*Add remaining half, folding gently.
*Transfer mixture to a metal bowl, and cover with plastic wrap.
*Refrigerate until firm and ready to use.
(for assembly)
*Spread cocolate raspberry mousse onto tops of all 3 cake layers.
*Stack layers, and spread mousse onto sides of stacked cake.
*Transfer remaining mousse to a pastry bag fitted with a small to medium star tip and a small round tip, and decorate top of cake, if desired.
*Garnish sides and top center of cake with grated chocolate, if desired.
*Garnish top of cake with raspberry jelly and fresh raspberries, if desired.
-makes 12-"
Note: I found this recipe in "Taking Tea" issued by "Tea Time" magazine.
Labels: chocolate cake recipe, chocolate raspberry cake recipe, layer cake recipe
