Yes!! Another chocolate cake. And Yes!! This time with raspberries.
Hello? Could it be more perfect?
It’s like my favorite candy bar.
Only, not crunchy.
3/4 cup unbleached flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
8 eggs, separated
1/3 cup olive oil
1 tsp vanilla
3/4 cup seedless, all-natural raspberry jam/fruit spread
Chocolate frosting from my Chocolate Madness recipe.
Preheat oven to 350* F and prepare 2 – 9″ cake pans and a few spots in your muffin tin.
Or, you can use 3 – 9″ cake pans.
Shown above is using only two. I decided I might be a nice mom and share, by way of a few cupcakes for the kids. :p
Now, this recipe is ‘process heavy’ as I call it, but, it’s REALLY good, I promise. Do you trust me? Are you willing to endure the pain of separate processes if it yields this fabulous result?
Ok, carry on then.
In a medium bowl combine flour, 1/4 cup sugar, cocoa powder, salt and baking powder.
In a large bowl, beat together egg YOLKS, 1/2 cup sugar and oil. Mix until nice and thick. Then beat in vanilla.
Next, clean off your beaters.
In a medium bowl (glass or stainless steel, grease free, no plastic!) beat egg WHITES until foamy. Then gradually add the remaining 1/4 cup of sugar. About a tablespoon at a time will do. Beating at medium-high to high speed until stiff peaks form.
Now, sprinkle about one-third of your flour/cocoa mixture over the egg YOLK mixture. Top that with about one-third of your egg whites. Gently fold all that in until combined. Then repeat, 2 more times. Incorporating well, but gently, after each addition.
Divide your batter evenly among the three pans, if going that route. Or, just use the two and you’ll have about 6 cupcakes on the side.
Bake in your preheated 350* F oven for 15-18 minutes. Yep. That’s really all it takes.
Check with a toothpick. You know that drill.
Now here’s something a bit different.
Immediately loosen cake from the sides of pan. Gently run a knife around. Then invert the cake onto cooling racks to cool completely.
Now, while you’re waiting for your cake to cool you’ll be fixing the frosting from my Sinfulicious Ooey Gooey Chocolate Madness recipe.
Once cool, assemble.
Place one layer on your pretty serving plate (don’t forget your waxed paper scraps to keep things looking neat and tidy) then top that with your raspberry jam.
Note: if you’ve opted to do the 2 layer cake with a few cupcakes, 1/2 cup of jam is sufficient. However, if you’re doing the 3 layer option, 3/4 – 1 cup of jam is more ideal. Using half the amount on each middle layer. Ya with me?
Now on top of that luscious jam, smear some of that decadent chocolate frosting. Careful now, don’t knock the jam off!
Top with your second layer, then frost the whole thing in chocolate
Top that second layer with the remaining half of your jam and again, carefully spread with frosting. Then top THAT with your third and final layer and frost all of it with chocolate frosting.
You can carefully remove your waxed paper scraps now.
I know, I know, it *sounds* like a lot of work. But it really isn’t THAT bad. It goes so quickly. Just bam, bam, bam and you have this luscious, dreamy cake in front of you!!