Triple Chocolate Raspberry Cake!

For chocolate lovers only, this cake is “berry delicious”

Prep time: 1.5 hours

Serves 10-12

Cook’s note: (Raspberry extract and raspberries can be substituted with peppermint extract and crushed candy canes for a minty holiday twist. Raspberry jam should not used in the peppermint version)

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Ingredients For the Cake

1 cup sifted flour1/3 cup unsweetened cocoa powder½ teaspoon salt¼ teaspoon baking powder¼ teaspoon baking soda¾ cup (1 ½ sticks) unsalted butter – room temperature1 cup sugar1/3 cup packed brown sugar1 teaspoon vanilla extract1 teaspoon raspberry extract3 large eggs½ cup buttermilk11/2 cup semisweet chocolate chips

For the Filling8 oz. imported milk chocolate (finely chopped)½ cup whipping cream1 tablespoon light corn syrup½ teaspoon raspberry extract½ cup raspberry jam

For the Glaze8 oz. bittersweet or semisweet chocolate (finely chopped)½ cup (1 stick) unsalted butter – cut into pieces1 tablespoon light corn syrup½ teaspoon raspberry extract1 basket fresh raspberries

Step 1 – Prepare CakePreheat oven to 350 degrees

Line two 9 inch cake pans with parchment

Butter and lightly dust parchment with flour

Whisk first 5 (dry) ingredients together in a bowl

Beat butter until light and fluffy, add sugars, then vanilla

Add eggs, one at a time, beating well after each addition

Beat in dry ingredients alternating with buttermilk 2-3 additions each

Fold in chocolate chips

Pour batter into pans

Bake on rack in lowest third of oven for about 55 minutes – until tester inserted in center comes out clean

Step 2 - Make Filling and GlazeMake Filling:

Place chocolate in medium bowlBring cream and corn syrup to simmer in small saucepanPour hot mixture over chocolateAdd extract and let stand 1 minuteWhisk until mixture is smoothLet filling stand at room temperature while cake is baking

Make Glaze:Stir chocolate, butter and corn syrup in heavy small saucepan

over low heat until melted and smoothMix in extractCool glaze until lukewarm, but pourable (stirring occasionally)

Step 3 - Frost, Chill and ServePlace bottom half of cake, bottom side up on a cake plateSpread jam on surface, not completely to the edges (avoid dripping over sides)

Spread filling on top of jam

Place top half of cake on topPour glaze over center of cake, and using a wide spatula, spread quickly over top and sides of cake

Decorate with fresh raspberries as shownCake may be chilled prior to serving - to set filling and glaze (can be made one day ahead)

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