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Chocolate-Raspberry Layer Cake

Cindy Mushet
  • minutes
  • Serves 10 to 12

INGREDIENTS

2 6 ounce containers

Raspberries, fresh

3

Eggs, large

6 tbsp

Raspberry jam, seedless

2 cups

All purpose flour, unbleached

2 tsp

Baking soda

18 oz

Bittersweet chocolate

3/4 cup

Cocoa powder, unsweetened

1

Powdered sugar

1/4 tsp

Salt

1 3/4 cups

Sugar

3/4 cup

Vegetable oil

1

Vegetable oil spray, Nonstick

3/4 cup

Buttermilk

1

cups Heavy whipping cream

1 cup

Water