1 cup unsalted butter, room temperature (divided)
2 - 3.17 oz. Ghiradelli Midnight Reverie (86%) chocolate
3 oz. (portion of 1 bar) Ghiradelli Twilight Delight (72%) chocolate
3/4 cup granulated sugar
3 large eggs, room temperature
2 egg whites, room temperature
1 cup cake flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
3 cups whipping cream
2/3 cup raspberry jam, divided
9 oz. Ghiradelli white chocolate (baking bars), broken into pieces 1-1/2 cups fresh raspberries, cleaned and washed
Preheat oven to 350 degrees. Butter and flour a ½ sheet pan, line bottom with parchment. Melt dark chocolate with 1/4 cup of butter. Cool.
Beat remaining sugar and butter for 2 minutes. Add eggs and egg whites singly, beating and scraping thoroughly after each addition. Beat in dark chocolate mixture. Beat in flour, baking powder, and salt. Beat in buttermilk. Pour into prepared pan. Bake for 12 - 15 minutes, or until inserted toothpick comes out clean. The cake will be very thin (less than ½-inch in height). Cool.
Spread cake with 1/3 cup of raspberry jam. Heat whipping cream with remaining jam until just simmering. Turn off heat and add white chocolate pieces. Allow to rest for 3 to 5 minutes, then slowly whisk until chocolate is thoroughly melted. Cool, then refrigerate. When cold, whip until soft peaks form.
Cut cake into circles so that they'll easily fit into the serving glass. Allow for at least 2 layers of cake. Place cake circle at bottom of glass. Pipe some white chocolate whipped cream on top. Place one layer of fresh raspberries on top. Repeat with 2nd cake layer, cream, and raspberries.
Makes 10 - 14 servings (depending upon serving container size)
Recipe Courtesy Elyce Zahn