Deep Chocolate Ganache Cake with Raspberry Filling

It was one of bestest friends, my Birchy Birch's 30th Birthday last week and I asked her a few weeks ago what cake she wanted me to make for the special occasion.  She said either a chocolate coconut cake or a chocolate raspberry cake.  I made a chocolate cake with coconut frosting last year so I opted for the new choice.  I made it twice-once for Christmas Day as a trial run... so then I revamped the recipe and arrived at this.  It is a very dense, rich cake so be prepared.  However, if you love raspberries and chocolate, it was delicious!

8 oz unsweetened chocolate
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract

9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels

8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)


Preheat oven to 300 F.  Grease two 9 inch cake pans and line with waxed paper.  Grease waxed paper and dust with flour.  Set aside. 

To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn.  Cool and beat in egg yolks.  In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy.  Add chocolate mixture and beat until smooth.  Stir in flour until just combined.  In another large bowl, beat egg whites until frothy.  Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks.  Fold egg white mixture into the chocolate mixture in thirds.  Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.

To make frosting:  In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn.  Stir in 9 oz of semi sweetened chocolate and milk chocolate.  Remove from heat and continue stirring until all chocolate is melted and mixture is smooth.  Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.

To make filling:  Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.

To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake.  Spoon in raspberry filling.  Top with second layer and frost top and sides of cake.  Top with fresh raspberries if desired.  Serve immediately.