Chocolate Raspberry Cake

 

(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.