Three-Layer Chocolate Cake

This is truly a special occasion cake. The raspberry/mint jellies and chocolate are definitely not everyday food items for alive readers. Sugar is a known villain for immune suppression and those who are fighting disease should eliminate it from the diet. Those who are well can afford to bend the rules sometimes!

Cake:
4 large eggs, divided
1/4 tsp (1 ml) cream of tartar
1/3 cup (85 ml) water
5 Tbsp (75 ml) extra-virgin olive oil
3/4 cup (180 ml) natural cane sugar like Rapadura
1 tsp (5 ml) vanilla extract
1/3 cup (85 ml) cocoa powder
2/3 cup (160 ml) fine whole wheat flour
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) sea salt
1 Tbsp (15 ml) butter, to grease pan

Filling:
1/2 cup (125 ml) raspberry jelly
1/2 Tbsp (7 ml) mint jelly
1/2 cup (150 g) cold butter
1 cup (250 ml) semi-sweet chocolate
2 cups (500 ml) whipping cream

Topping:
x2 cups (500 ml) semi-sweet chocolate
2 Tbsp (30 ml) cocoa powder
1 Tbsp (15 ml) instant coffee
1/2 cup (125 ml) hazelnuts
1 1/2 cup (375 ml) whipping cream

Preheat oven to 350°F (180°C). Grease the sides of a 12-inch (30 cm) springform pan with butter. Place parchment paper in bottom of pan then grease it with butter.

In a bowl, beat egg whites with cream of tartar until stiff; set aside in the refrigerator. In a separate bowl, beat egg yolk with water, oil, sugar and vanilla extract until creamy and thick like honey. Mix in cocoa, flour, baking powder and salt. Slowly and gently fold egg white into the mixture.

Pour mixture into pan and bake for 35 minutes or until a tester (toothpick or fork) inserted into the center comes out clean. Cool cake on a rack. With a long serrated knife cut sideways into three equal layers.

To make the first filling, combine raspberry and mint jellies. Place the bottom cake layer on a rack with a tray underneath, then spread with raspberry-mint mixture. Place second layer of cake on top.

To make the second filling, beat whipping cream until stiff; refrigerate. Melt chocolate in double boiler then add butter to melt, whisking. Remove from heat and cool to room temperate then fold chocolate mixture into whipped cream. Spread over second cake layer. Place in refrigerator for 10 minutes to set. Place third layer of cake on top and spread any remaining chocolate onto sides.

To make the topping, melt chocolate in a double boiler then stir in cocoa, instant coffee and whipping cream. Pour over cake to cover completely. Smooth topping with a knife, allowing it to run over the sides and catching it on the tray. (Reuse the topping.) Refrigerate until cold. Decorate with hazelnuts.

Source: alive #223, May 2001