Raspberry Chocolate Cake

To prepare the cake, separate eggs in two bowls. Beat egg whites until almost fluffy, and slowly add the sugar and mix until fluffy. Set aside. Add the oil to the egg yolks and stir. Mix together the cocoa powder, flour, and baking powder. Combine egg yolks with the whites and stir gently until fully incorporated. Add the dry ingredients and stir. Pour in 3 oiled and lightly floured pans ( 11” pans) and bake at 350ºF for about 15 minutes or until it passes the toothpick test.

While the cakes are baking, prepare the syrup. Pour frozen raspberries in a bowl and mash them while pouring the white sugar on them (according to taste). In a pot mix together the water, rum essence, sugar, and vanilla essence. Stir over medium heat until hot. Drain the juice from the raspberries and pour the juice in the syrup mixture.

When the cakes are done, let them cool for a few minutes and then pour the syrup over them. You don’t want the cakes to be too wet, but put syrup according to taste. Next prepare the raspberry filling. Start whipping the whipping cream, pouring in the powdered sugar while they’re being stirred. Mix the whipping cream with the pudding and add the raspberries. Pour some filling on the bottom cake and spread around with a spatula. Place the next cake on top and repeat with the filling, and then place the third cake on top. For best results, chill the cake until the next day.

To decorate the cake, whip the whipping cream with powdered sugar and have fun decorating your own cake. Enjoy!