This recipe provides instructions for a triple chocolate raspberry cake with three layers - a chocolate cake, a chocolate raspberry filling, and a chocolate glaze. The cake requires over 1.5 hours of preparation and bakes for about 55 minutes. It serves 10-12 people and contains chocolate, butter, eggs, flour, cocoa powder, raspberry jam, extract and fresh raspberries. Optional substitutions like peppermint extract and candy canes are suggested for a holiday variation.

1. 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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2. Ingredients
For the Cake For the Filling
1 cup sifted flour 8 oz. imported milk chocolate
1/3 cup unsweetened cocoa powder (finely chopped)
½ teaspoon salt ½ cup whipping cream
¼ teaspoon baking powder 1 tablespoon light corn syrup
¼ teaspoon baking soda ½ teaspoon raspberry extract
¾ cup (1 ½ sticks) unsalted butter – ½ cup raspberry jam
room temperature
For the Glaze
1 cup sugar
1/3 cup packed brown sugar 8 oz. bittersweet or semisweet
1 teaspoon vanilla extract chocolate (finely chopped)
1 teaspoon raspberry extract ½ cup (1 stick) unsalted butter –
3 large eggs cut into pieces
½ cup buttermilk 1 tablespoon light corn syrup
11/2 cup semisweet chocolate chips ½ teaspoon raspberry extract
1 basket fresh raspberries

3. Step 1 – Prepare Cake
Preheat 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

4. Step 2 - Make Filling and Glaze
Make Filling:
Place chocolate in medium bowl
Bring cream and corn syrup to simmer in small saucepan
Pour hot mixture over chocolate
Add extract and let stand 1 minute
Whisk until mixture is smooth
Let 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 smooth
Mix in extract
Cool glaze until lukewarm, but pourable (stirring occasionally)

5. Step 3 - Frost, Chill and Serve
Place bottom half of cake, bottom side up on a cake plate
Spread jam on surface, not completely to the edges (avoid dripping over
sides)
Spread filling on top of jam
Place top half of cake on top
Pour glaze over center of cake, and using a wide spatula, spread quickly
over top and sides of cake
Decorate with fresh raspberries as shown
Cake may be chilled prior to serving - to set filling and glaze (can be
made one day ahead)

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7. Thanks