BakingBits - Chocolate Raspberry Cake

BakingBits Recipe

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Chocolate Raspberry Cake

6 ounces semisweet chocolate
6 ounces unsweetened chocolate
6 eggs -- separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
2 teaspoons vanilla extract
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2 8-ounce. packages frozen raspberries, thawed
1/4 cup seedless raspberry preserves

Cake
Preheat oven to 300 degrees F. Grease 2 9-inch round cake pans. Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler. Cool, and beat in egg yolks. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined. In another bowl, beat egg whites until foamy. Gradually beat in remaining 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter. Pour batter into prepared pans. Bake for 45 minutes or until toothpick in center comes out clean. Cool 5 minuts in pan, then turn out onto rack to cool completely.

Ganache
In a saucepan, bring cream just to a boil. Add the chopped semisweet chocolate and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread. Assemble
Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate ganache