Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 1/3 cup unsweetened cocoa powder

  3. 1 teaspoon baking soda Dash salt

  4. 1/2 cup butter

  5. 1 cup granulated sugar

  6. 1 cup milk

  7. 1 tablespoon white vinegar

  8. 1/2 teaspoon vanilla extract

  9. 2 to 4 tablespoons seedless red or black raspberry preserves Mousse Filling:

  10. 1 teaspoon unflavored gelatin

  11. 1 tablespoon cold water

  12. 2 tablespoons boilin g water

  13. 1/2 cup granulated sugar

  14. 1/4 cup unsweetened cocoa powder

  15. 1 cup cold whipping cream

  16. 1 teaspoon vanilla extract Chocolate Ganache:

  17. 2 cups heavy or whipping cream

  18. 1 1/2 cups semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C). Line bottom of three 8-inch round baking pans with parchment or wax paper. Lightly grease sides of pans. For Cake: Combine flour, cocoa, baking soda and salt; set aside. Combine melted butter and sugar; add milk, vinegar and vanilla and stir until blended. Stir flour mixture into butter mixture until well blended. Pour batter evenly into prepared pans. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely. For Mousse Filling: Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in cooled gelatin mixture and beat until well blended. Refrigerate about 30 minutes. To Assemble: Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1-inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate. For Chocolate Ganache: Heat heavy cream in medium saucepan over low heat until warm. Add chocolate chips and stir until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to a medium bowl and refrigerate until of spreading consistency, about 1 1/2 hours. Spread ganache over top and sides of cake. Refrigerate at least 30 minutes prior to serving. Refrigerate leftover cake.


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