Ingredients: 1 cup all purpose flour,2 teaspoons baking powder,1/4 cup butter,2 tablespoons butter,3 1/2 ounces 80%% dark Belgium chocolate (cut into small pieces),1/4 cup dark cocoa,1/4 cup or more 35%% cream,1/2 cup 35%% cream,1/4 teaspoon cream of tartar,3/4 dark Dutch cocoa,6 egg whites,5 egg yolks beaten,2 cups icing sugar,1/2 teaspoon salt,1 cup sugar,cup sugar,1/2 teaspoon vanilla,cup vegetable oil,2/3 cup boiling water
Instructions:
- Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.
- Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
- Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
- Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.
- Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.
- Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all.
- Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
- Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.
