Chocolate Almond Raspberry Heaven Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/3 C All Purpose flour or 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 cocoa
2 C sugar
1 C butter or margarine, softened
4 eggs
1 tsp vanilla
2 tsp almond extract
Ganache Icing:
10 oz bittersweet chocolate, chopped
1 C heavy whipping cream
Raspberry Filling:
1/2 C heavy whipping cream
2 Tbsp. powdered sugar
1 Tbsp. cocoa
1/2 tsp almond extract
2 Tbsp.. raspberry jam, may prefer seedless
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Directions: |
Directions:Preheat oven to 350 degrees.
Grease bottom and sides of three-eight inch round pans.
Mix first four dry ingredients together.
Beat water and cocoa with a wire whisk until smooth, set aside.
Beat sugar and butter in medium bowl with an electric mixer at medium speed until fluffy. Scrape bowl occasionally while beating.
Beat in eggs one at a time. Beat in flavorings.
Beat in flour mixture alternately with cocoa mixture, beating after each addition until smooth.
Pour into pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean
Cool 10 minutes on a wire rack, remove from pans to wire rack. Cool completely.
Ganache Icing:
Heat chocolate and whipping cream in heavy 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.
Raspberry Filling:
Beat whipping cream in chilled bowl on medium speed until soft peaks form.
Combine powdered sugar and cocoa.
Add to whipping cream and beat.
Beat in almond extract.
Continue beating until stiff peaks form. Fold in jam.
Spread a thin layer of Ganache and half of raspberry filling over first layer.
Add second layer and repeat. Add third layer. Frost sides and top with remaining Ganache.
Store covered in refrigerator. |
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