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FUDGY CHOCOLATE RASPBERRY CAKE

(Serves 6-8)

This is a yummy dessert for your sweetheart for Valentine’s Day.  This cake tends to be very moist and fudgy in the middle.  Let sit out of the pan for a couple of hours and it will slightly firm up and be easier to cut.  Top with fresh raspberries and dust with confectioners’ sugar for a truly spectacular dessert. 

1 cup + 2 tablespoons of cocoa powder
2 cups + 2 tablespoons sugar
2-3/4 sticks unsalted butter (1-3/8 cups)
½ cup seedless raspberry jam
1 cup all-purpose flour
4 large eggs
¼ teaspoon salt
1 teaspoon vanilla

1.     Preheat oven to 350 degrees.  Butter and flower a 9” round cake pan or spring foam pan.

2.    In a large bowl, mix the cocoa and sugar

3.    Melt butter and jam in a saucepan over low heat, pour over sugar and cocoa mixture and stir until well combined.

4.    After cooling about 5 minutes, add one egg at a time to the mixture and blend until smooth and satiny.

5.    Add flour, salt, and vanilla and blend until combined.

6.    Pour batter into prepared pan and smooth top with a spatula.

7.    Bake for 15 minutes.  Reduce heat to 325 degrees and continue baking for another 45 minutes or until toothpick inserted in the center comes out with moist crumbs.

8.    Allow to cool in pan for 1 hour and then turn out onto a plate and cut into thin wedges.  Warm the extra jam and brush on the cake.