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Makes 12 servings
Prep time: 1 hour and 15 minutes
Baking time: 25-35 minutes
Cooling and setting: 2-3 hours
2 cups sugar
1-3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup cocoa powder
1 cup coffee, cooled to room temperature
1/2 cup plain yogurt
4 egg whites
14 tablespoons butter, melted
2/3 cup strawberry preserves
8 ounces semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon liqueur (like Kirsch or Grand Marnier)
1/2 pint raspberries
1/2 pint blueberries or blackberries
1 pint strawberries, tops removed and quartered

Preheat oven to 350 degrees. Cut 3 pieces parchment paper to fit bottom of three 8-inch cake pans. Grease each pan and add parchment rounds. Combine sugar, cake flour, cornstarch, baking soda and salt in large bowl. In separate bowl, combine cocoa powder and coffee. Add yogurt and combine well. In another bowl, with hand mixer, whip egg whites into soft peaks. With same hand mixer, mix melted butter into dry mixture and then add cocoa mixture until batter is smooth. Fold in egg whites. Pour batter evenly into prepared 8-inch cake pans. Bake for 25-35 minutes, or until toothpick inserted in middle of each cake comes out clean. Remove cakes from oven and place on cooling rack for 10 minutes.