Step 1

Cake:

Step 2

In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.

Step 3

In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.

Step 4

In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.

Step 5

Make a well in the dry ingredients.

Step 6

Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.

Step 7

Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.

Step 8

Pour into 2-8 inch prepared cake pans and bake at a preheated 350º F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.

Step 9

Filling:

Step 10

With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream. Mix and add more cream to obtain the desired texture.

Step 11

Topping:

Step 12

In a double boiler or microwave bring the cream to just below the boiling point. Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.

Step 13

Assembly:

Step 14

With a long knife, slice the cakes in the center to obtain 4 layers in all. Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling. Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.