We do! And so did our dinner guests the other night!
A luscious combination of chocolate and raspberry – and the perfect proportion of cake to frosting made this cake my diet buster of the week!
Good thing I served it to friends so there wasn’t much left -over the next day. I seriously would have eaten it for breakfast. 😉
Raspberry Fudge Cake
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet chocolate chips
2 ounces unsweetened baking chocolate (cut in pieces)
3/4 cup butter
3/4 cup sugar
3/4 cup seedless raspberry jam
1 tablespoon Kirsch or maraschino cherry juice
1/4 cup seedless raspberry jam
1 ounce semisweet chocolate chips
1 tablespoon butter
1 teaspoon light corn syrup
Heat your oven to 350 degrees. Grease a 9 inch springform pan and dust it with cocoa.
Mix together the flour, baking powder and salt and set aside.
In a saucepan over medium heat, melt the chocolate chips, unsweetened baking chocolate, and 3/4 cup butter. Stir till smooth. Remove from heat and cool slightly.
In a medium bowl, beat the sugar, 3/4 cup jam, the kirsch, and the eggs until well blended. Stir in the melted chocolate and the flour mixture.
Pour the batter into the pan and bake for 40 to 50 minutes.
Remove from the oven and carefully remove the sides of the pan leaving the cake on the pan bottom. Let the cake cool completely.
Spread the remaining raspberry jam over the top of the cooled cake. Let sit while you make the topping. In a saucepan over low heat melt the butter, corn syrup, and chocolate chips, stirring until smooth. Pour over the top of the cake.
This makes about 16 servings.