---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Raspberry Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     3/4 c  Cake flour
       1 c  Sugar (divided)
     1/2 c  Dutch processed cocoa powder
     1/4 ts Salt
     1/4 ts Baking powder
       8    Eggs; separated
     1/3 c  Melted butter
       1 ts Vanilla extract
       1 c  Seedless raspberry jam
            Whipped cream frosting:
       3 oz Semisweet chocolate
       2 tb Unsalted butter
     1/3 c  Plus 1 1/4 cup heavy cream
       2 tb Powdered sugar
       1 ts Vanilla extract
            Fresh raspberries; whole
            For garnish (optional)
        Cake: preheat oven to 350 degrees F. Grease three 9
   inch round cake pans. Line with waxed paper. Dust with
   flour. Shake out excess. Stir together flour, 1/4 cup
   sugar, cocoa, salt and baking powder. Beat together egg
   yolks, 1/2 cup sugar and melted butter in large bowl until
   thick and pale yellow. Beat in vanilla. Beat egg whites in
   medium bowl until foamy. Add remaining 1/4 cup sugar (1
   tablespoon at a time). Beat until stiff, but not dry, peaks
   form. Sift 1/3 flour mixture over egg yolk mixture. Add 1/3
   of egg whites. Gently fold together. Repeat until all is
   mixed together.
        Divide batter equally among three pans. Bake 15-18
   minutes or until toothpick inserted in centers comes out
   clean. Loosen cakes from sides of pans with thin knife.
   Immediately invert cakes onto wire racks to cool
   completely. Remove waxed paper.
        Frosting: melt together chocolate, butter and 1/3 cup
   heavy cream in top of double boiler over simmering water.
   Stir until smooth. Cool completely. Beat together remaining
   1 1/4 cup heavy cream, powdered sugar and vanilla until
   soft peaks begin to form. Do not beat or frosting will
   become grainy. Fold 1/3 of the whipped cream into chocolate
   mixture just until combined. Fold chocolate mixture into
   remaining whipped cream just until combined. To assemble,
   place one layer on serving plate. Spread top with half the
   raspberry jam. Spread about 2/3 cup frosting over jam.
   Stack second cake layer on top and spread with remaining
   jam and 2/3 cup frosting. Place third layer on top. Frost
   top and sides with remaining jam and 2/3 cup frosting.
   Decorate top of cake with fresh berries if desired.
   Refrigerate, covered, until ready to serve.