Yield: 12 Servings
|-----CHOCOLATE DOMINGO CAKE-----|
|½ cup||Cocoa powder|
|⅔ cup||Sour cream|
|1½ cup||Plus 1 T sifted cake flour|
|¾ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|14 tablespoons||Unsalted butter; softened and cut up ---WHITE CHOCOLATE CAKE-----|
|2½ cup||Cake flour|
|1 teaspoon||Baking soda|
|1 cup||Unsalted butter softened|
|4 ounces||Finely chopped white chocolate melted in 1/2 C water and cooled|
|4||Egg whites (room temp.)|
|1½ cup||Heavy cream|
|½ cup||Raspberry preserves|
|18 ounces||Bittersweet or semisweet chocolate, melted & cooled|
|¾ cup||Sour cream|
*To make Chocolate Domingo Cake: Butter and flour 9-inch springform pan.
Line bottom with waxed paper. Butter and flour waxed paper. Place pan on a baking sheet. Preheat oven to 350'F. In medium bowl, whisk together cocoa, ⅔ C sour cream, 2 eggs, and 1½ t vanilla until smooth. Set aside. In large mixer bowl, combine 1 ½ C + 1 T cake flour, 1 C sugar, ¾ teaspoon baking powder, ¼ t baking soda, and salt. Beat at low speed of electric mixer 30 seconds to blend. Add 14 T butter and ½ the cocoa mixture. Beat at low speed until moistened, then at medium speed for 1 ½ minutes, scraping sides of bowl occasionally. Add remaining cocoa mixture in 2 batches, beating 20 seconds after each addition. Spread evenly in pan.
Smooth top. Bake at 350'F for 35 to 40 minutes until skewer inserted in center comes out clean and cake springs back when lightly touched (Cake will not pull away from sides of pan until it starts to cool.) Cool in pan set on rack 10 minutes. Run a knife around edge of cake to loosen. Remove from pan. Cool on rack. *To make White Chocolate Cake: Butter and flour 3 (9-inch) layer cake pans. Line bottoms of pans with waxed paper. Butter and flour waxed paper. Preheat oven to 350'F. Sift together 2 ½ C cake flour and 1 t baking soda. Set aside. In large mixer bowl, cream 1 C butter and 1 ½ C sugar at medium speed of electric mixer until fluffy, about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in melted white chocolate mixture and 1 t vanilla until blended. At low speed, blend in flour mixture alternately with buttermilk. Do not overheat.
Wash beaters. In small mixer bowl, beat egg whites at high speed to stiff peaks. Blend ⅓ of egg whites into batter to lighten. Carefully fold remaining egg whites into batter. Spread batter evenly in pans. Bake at 350'F 30 to 35 minutes until skewer inserted in center comes out clean and cake springs back when lightly touched. Cool in pans set on racks 10 minutes. Remove from pans. Cool on racks. *To make Filling: In small mixer bowl, beat cream until it begins to hold its shape. Beat in framboise until soft peaks form. Fold in raspberry preserves. *To assemble Torte: Split dark chocolate cake in half forming 2 layers. Wrap & reserve 1 white chocolate cake layer to use another time. Place 1 dark chocolate cake layer on serving plate. Spread with some of the filling. Top with a white continued in part 2