INGREDIENTS
1 1/4 cups
cake flour
1/2 tsp
baking soda
1/4 tsp
salt
2
egg yolks (unbeaten)
1/2 cup
buttermilk
1/2 cup
butter (room temperature)
1 cup
granulated sugar
2
egg whites (beaten stiff)
4 oz
1 bar semi-sweet baking chocolate
1 tsp
vanilla
1
batch of my Raspberry Buttercream frosting HERE
Fresh raspberries for topping