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
1 Teaspoon vanilla
2 Teaspoons almond extract
Heat oven to 350°. Grease bottom and side of 3 round pans, 8x11/2 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 extract. Beat in flour mixture
alternately with cocoa mixture, beating after each addition until smooth. Pour
Bake 25 to 30 minutes or until toothpick 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
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.
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.
1/2 cup heavy whipping cream
2 Tbsp. powdered sugar
1 Tbsp. baking cocoa
1/2 tsp. almond extract
2 Tbsp. raspberry jam
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
Source: Gold Medal Winning State Fair Cakes