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