Eva Seibert of Allentown was the first place winner June 20 of The Neffs National Bank PA Preferred Chocolate Cake Baking Contest at the Schnecksville Community Fair with her Chocolate Cake with White Chocolate Raspberry Mousse Filling.

Cake

2 cups all purpose flour

1 cup natural cocoa powder

2 cups granulated sugar

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 cup sour cream

2 large PA Preferred eggs, slightly beaten

cup vegetable oil

1-1/2 tsp. vanilla extract

1 cup hot coffee

Preheat oven to 350°F. Lightly butter bottom and sides of three 8-inch round cake pans. Line bottom of pans with parchment paper and butter paper. Dust each pan with flour and shake out excess.

In a large mixing bowl, combine flour, cocoa, sugar, salt, baking soda and baking powder. Mix on low for 1 minute. Add sour cream, eggs, oil, vanilla and coffee. Mix on low until completely incorporated. Continue to mix for 1 minute on medium high speed. Pour batter into prepared pans and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs. Cool, remove from pans and completely cool on wire racks.

White Chocolate Raspberry Mousse Filling:

1-1/2 cups fresh raspberries

9 oz. white chocolate, finely chopped

1-1/2 cups heavy cream

Pinch salt

2 tsp. unflavored powdered gelatin

2 T. water

Mash raspberries and strain to make 1/4 cup puree. Combine white chocolate, raspberry puree and 1/2 cup of the heavy cream in a large bowl and melt in microwave, stirring until melted together. In a small dish, combine gelatin and water. When the white chocolate misture is cool, microwave the bowl of gelatin for 15 seconds until it is melted. Add to white chocolate mixture. Beat remaining 1 cup of heavy cream until stiff peaks. Fold into cooled white chocolate mixture.

Assemble the cake: Place one cake layer in an 8-inch springform pan. Pour half the mousse mixture over cake and cover. Refrigerate. Repeat with second cake layer. Cover third cake layer and refrigerate for at least 4 hours.

Remove cakes from pans and place on serving dish, placing first layer with mousse side up. Place second layer so mousse layer is on top. Place plain layer on top. Refrigerate until ready to frost.

Frosting

12 oz. semi-sweet chocolate

1 stick (1/2 cup) unsweetened butter

8 oz. sour cream, room temperature

4 cups confectioners' sugar

Melt chocolate and butter in a microwave safe bowl. Pour into mixing bowl. Mix in sour cream. Beat on low and add confectioners' sugar. Continue beating until mixed and fluffy. Use to frost cake. Garnish with fresh raspberries and chocolate curls if desired.