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1
Grease a 15x10x1-inch baking pan.
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2
Line with waxed paper.
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3
Grease the waxed paper.
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4
Preheat the oven to moderate.
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5
Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa.
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6
Stir in the buttermilk; the mixture should be cool.
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7
Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper.
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8
Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy.
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9
Add the eggs, one at a time, beating after each addition.
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10
Add the vanilla.
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11
Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients.
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12
Pour into the prepared pan.
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13
Bake for 20 minutes or until the center springs back when lightly pressed.
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14
Cool the cake in the pan on a large wire rack for 10 minutes.
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15
Turn the cake out onto the rack to cool completely.
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16
Remove the waxed paper.
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17
To prepare the filling, heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar.
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18
Boil until the temperature registers 240 degrees F on a candy thermometer, about 10 minutes.
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19
Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff.
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20
Cover and refrigerate.
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21
Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form.
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22
Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool.
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23
Place the raspberries in a blender or food processor.
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24
Whirl for about 5 seconds to puree.
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25
Fold the raspberries and grenadine into the whipped cream.
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26
Gently fold the meringue into the raspberry cream.
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27
Set aside.
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28
Cut the cake crosswise into three equal rectangles (5 x 10 inches).
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29
Place one rectangle on a serving platter.
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30
Top with 2 cups of the filling.
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31
Repeat two more times, ending with a layer of raspberry cream.
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32
Garnish with whipped cream, orange zest, or fresh raspberries, if you wish.
