Recipes

Time to prepare: 1 hour
Ingredients
3 ounces bittersweet chocolate
1/2 cup seedless raspberry jam
1/2 cup heavy cream
1/2 cup boiling water
1/3 cup + 2tbsp cocoa
1/4 cup whole milk
1/2 tsp vanilla
1/3 cup seedless raspberry jam
1/2 cup butter
1/3 cup brown sugar
1/3 cup sugar
2 large eggs
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
Directions
Preheat oven to 350 degrees
Generously butter a 9” X 2” round cake pan
Chop chocolate
In a small heavy saucepan bring jam, cream, chocolate, to a simmer, stirring until smooth.
Pour into cake pan
Whisk boiling water and cocoa until smooth, add milk, vanilla and jam
In a large bowl, beat with an electric mixture, butter and sugars
Add eggs one at a time
In a separate bowl, mix flour, baking soda, salt
Add dry ingredients to butter/sugar in batches alternating with the cocoa mixture
Pour batter evenly over frosting mixture in cake pan
Bake 30-35 minutes
Let cool 10-20 minutes.
Run a thin knife around the edge to loosen cake.
Invert to serve