Italian Flag Cake | America's Test Kitchen

Ingredients

• 2 1/4 cups (9 ounces/255 grams) cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 3/4 cups plus 2 tablespoons (13 ounces/369 grams) granulated sugar
• 6 large eggs, room temperature
• 5 tablespoons slivered almond
• 2 1/4 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 24 tablespoons (3 sticks) unsalted butter, melted and hot
• 1/2 teaspoon green gel food coloring
• 1 tablespoon cocoa powder
• 1 tablespoon water
• 2 teaspoons red gel food coloring
• 20 tablespoons (2½ sticks) unsalted butter, softened
• 1 cup (4 ounces/113 grams) confectioners' sugar
• 3/4 cup (2¼ ounces/64 grams) Dutch-processed cocoa powder
• Pinch salt
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces (227 grams) bittersweet chocolate, melted and cooled slightly
• 2/3 cup seedless raspberry jam