Chocolate Truffle Cake
3 (9 inch) Chocolate Cake Layers
3/4 cup raspberry jam
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3/4 pound soft butter
2 cups sifted confectioners' sugar
3 egg yolks (unbeaten)
6 ounces semisweet chocolate pieces
1/2 cup walnuts
3 (1 oz. size) sqs. semi-sweet chocolate
2 tablespoons heavy cream
3/4 cup confectioners' sugar
In medium bowl, combine cocoa and boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, salt, and baking powder. Preheat oven to 350 degrees. Grease well and lightly flour three 9 x 1 1/2 inch layer cake pans. In large bowl at high speed, beat butter, sugar, eggs and vanilla, scraping occasionally until light, about 5 minutes. At low speed, beat in flour mixture (fourths) alternately with cocoa mixture (thirds), beginning and ending with flour. Do not overbeat.
With electric mixer at medium speed, beat butter until fluffy. Gradually beat in confectioners' sugar, then beat in egg yolks, one at a time, until very fluffy. In top of double boiler, melt chocolate pieces. Remove to cool completely. Then beat chocolate into butter mixture, beating until spreading consistency.
Grind nuts. Line bottom of 9 x 5 x 3 inch loaf pan with waxed paper. In small, heavy saucepan combine chocolate and cream. Heat over low heat just until chocolate is melted. Remove from heat. In medium bowl, combine nuts and sugar. With wooden spoon, stir until combined. Stir in chocolate mixture and liqueur to combine well.