Recipe for cooking Chocolate Almond Raspberry Heaven

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

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 , UT

2 1/3 c. flouror 2 2/3 c. cake flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. boiling water
1 c. baking cocoa
2 c. sugar
1 c. butter or butter replacement, softened
4 eggs
1 tsp. vanilla extract or flavoring
2 tsp. almond extract or flavoring

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

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

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

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

Bake 25 to 30 mins. or until wooden pick inserted in center comes out clean. Cool 10 mins.; 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 greased 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 mins. longer.

Ganache Icing
10 oz. bittersweet baking chocolate, chopped
1 c. heavy whipping cream

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

Raspberry Filling
1/2 c. heavy whipping cream
2 Tbsp. powdered sugar
1 Tbsp. baking cocoa
1/2 tsp. almond extract or flavoring
2 Tbsp. raspberry jam>

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

Servings: 12