3 (9 inch) Chocolate Cake Layers
3/4 c. raspberry jam
Chocolate Buttercream
12 chocolate truffles
Chocolate sprinkles

Place 1 layer on cake plate. Spread with raspberry jam. Place second layer on top. Spread with 1 cup Buttercream. Top with third layer. Reserve 3/4 cup Buttercream for decoration. Frost with remaining Buttercream. Swirl decorating comb around outside.

Place reserved Buttercream in pastry bag with a number 30 star top. Decorate cake top with truffles, sprinkles, and Buttercream ruching. Press chocolate sprinkles onto lower 2/3 of cake side.

CHOCOLATE CAKE LAYERS:

1 c. unsifted unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract

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.

Pour batter into pans, dividing equally. Bake 25-30 minutes or until surface springs back when gently touched. Cook in pans 10 minutes. Carefully loosen sides with spatula; remove and cool.

CHOCOLATE BUTTERCREAM:

3/4 lb. soft butter
2 c. sifted confectioners' sugar
3 egg yolks (unbeaten)
6 oz. semisweet chocolate pieces

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.

CHOCOLATE TRUFFLES:

1/2 c. walnuts
3 (1 oz. size) sqs. semi-sweet chocolate
2 tbsp. heavy cream
3/4 c. confectioners' sugar
1 tbsp. Grand Marnier, Cointreau, or rum
1/3 c. chocolate sprinkles

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.

Turn into prepared pan. Refrigerate until firm. Shape in 30 round balls. Roll in sprinkles. Store, covered, in refrigerator until ready to use.