Chocolate Almond Raspberry Heaven
- 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
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon baking cocoa
- 1/2 teaspoon almond extract
- 2 tablespoons raspberry jam
- 10 ounces bittersweet baking chocolate, chopped
- 1 cup heavy whipping cream
- Heat oven to 350 degrees F. Grease bottoms and sides of 3 round pans, 8
x 1 1/2 inches, with shortening; lightly flour.
- Cake: 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,
- 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 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes; remove from pans to wire rack.
- Cool completely.
- Spread thin layer of Ganache Icing and half of the Raspberry Filling over
- Add second layer; spread with thin layer of ganache and remaining
- Add third layer. Frost side and top of cake with remaining ganache.
- Store covered in refrigerator.
- Ganache Icing: 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: Beat whipping cream in chilled small bowl on medium speed
until soft peaks form.
- Beat in powdered sugar alternately with cocoa, beating after each addition until smooth.
- Beat in almond extract; continue beating until stiff peaks form.
- Fold in raspberry jam.
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.
Posted by FootsieBear at Recipe Goldmine 9/6/2001 3:54 am.
Source: Gold Medal Winning State Fair Cakes - submitted by Jeanine A., Bountiful,
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