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TO MAKE CAKE:.
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Beat egg whites until frothy.
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Gradually add 1/4 cup sugar, beating until stiff peaks form, about 5 minutes.
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In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes.
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Fold into egg white mixture.
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Gradually fold in flour.
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Line the bottoms of 3 ungreased 8-inch round cake pans with waxed paper.
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If you have only 1 pan, bake one cake at a time, keeping remaining batter in the refrigerator.
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Divide batter between the pans.
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Bake at 350F for 15 minutes or until golden.
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Loosen edges and turn out on wire racks.
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Remove waxd paper and let cool completely.
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TO MAKE CHOCOLATE CREAM:.
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In a medium saucepan, whisk sugar, eggs, egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly.
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Cool completely.
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Cream butter and gradually stir in chocolate mixture.
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TO ASSEMBLE:.
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Split each cake into 2 horizontal layers; place one layer on a serving plate.
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Spread with 2/3 cup chocolate cream.
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Place another cake layer on top and spread with half of raspberry jam.
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Repeat layering with remaining ingredients ending with a layer of cake,.
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Cover and refrigerate 3 hours before serving.
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Garnish as desired.
