Chocolate Almond Raspberry Heaven

Posted by FootsieBear at recipegoldmine.com 9/6/2001 3:54 am

Source: Gold Medal Winning State Fair Cakes - submitted by Jeanine A., Bountiful, Utah

2 1/3 cups all-purpose flour or 2 2/3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups boiling water
1 cup baking cocoa
2 cups granulated sugar
1 cup butter or margarine, softened
4 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract

Heat oven to 350 degrees F. Grease bottoms and sides of 3 round pans, 8 x 1 1/2 inches, with shortening; lightly flour. (See Note)

Mix flour, baking soda, baking powder and salt; set aside.

Beat water and cocoa in small bowl with wire whisk until smooth; set aside.

Beat sugar and butter in medium bowl, on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, beating after each addition until smooth. Beat in vanilla and almond extracts. Beat in flour mixture alternately with cocoa mixture, beating after each addition until smooth. Pour into pans.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Spread thin layer of Ganache Icing and half of the Raspberry Filling over bottom layer. Add second layer; spread with thin layer of ganache and remaining filling. Add third layer. Frost side and top of cake with remaining ganache. Store covered in refrigerator.

Note: If you only have 2 pans, spread one-third of batter in each of 2 prepared pans. Cover and refrigerate the remaining batter while first 2 layers bake. After removing cakes from pans, cool 1 pan before baking remaining batter. Third layer may need to bake or 2 minutes longer.

Ganache Icing:
10 ounces bittersweet baking chocolate, chopped
1 cup heavy whipping cream

Heat chocolate and whipping cream in 2-quart saucepan over low heat, stirring constantly, until smooth and glossy. Cool completely. Beat in medium bowl on high speed until thick and creamy.

Raspberry Filling:
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon baking cocoa
1/2 teaspoon almond extract
2 tablespoons raspberry jam

Beat whipping cream in chilled small bowl on medium speed until soft peaks form. Beat in powdered sugar alternately with cocoa, beat ing after each addition until smooth. Beat in almond extract; continue beating until stiff peaks form. Fold in raspberry jam.

Servings: 12.