RASPBERRY FUDGE TORTE

Cake
1 c. unsweetened cocoa powder, sifted
1 c. boiling water
3 c. sifted cake flour, (measure after sifting)
2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 ½ c. granulated sugar, sifted
1 T. vanilla extract
4 lg. eggs, room temperature
1 c. sour cream

Ganache
1 c. semisweet chocolate chips
½ c. heavy whipping cream
1 T. butter

Raspberry Cream
1 pkg. (10 oz.) frozen sweetened raspberries, thawed
3 T. granulated sugar
4 tsp. cornstarch
½ c. cold heavy whipping cream
Garnish: fresh raspberries

Preheat oven to 350ºF. Coat 3 (9-inch) round cake pans with nonstick baking spray containing flour. Dissolve the cocoa in the boiling water and set aside to cool. Resift the flour with the baking soda, baking powder and salt. Set aside. In large mixing bowl, cream the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and cocoa mixture, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Ganache: In small saucepan combine chips, cream and butter in small saucepan. Cook and stir over low heat until melted and smooth. Remove from heat. Refrigerate for 1-2 hours or until cold, stirring occasionally. Remove from refrigerator and beat until mixture achieves spreading consistency. Raspberry cream: Mash and strain raspberries, reserving juice; discard seeds. In small saucepan, combine sugar and cornstarch, stir in the raspberry juice. Cook and stir over low heat, stirring constantly, until thickened and bubbly. Cover, refrigerate for 30 minutes or until cold. Beat whipping cream until stiff peaks form. Fold into cold raspberry mixture. To complete the cake: Place a cake layer on a cake plate; spread with half of the ganache. Place second layer over ganache, spread with raspberry cream. Top with remaining layer; spread with remaining ganache. Garnish top with fresh raspberries. Store in the refrigerator. Serves 12.