Raspberry Fudge Cake

Submitted by FLUFFSTER

"This is delicious! Very European-style, and dense. Fresh raspberries garnish this beautiful cake, that by no means could be mistaken for a box mix."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Serves: 16

ingredients

• For the cake

• cocoa, for flouring the cake pan
• 1 cup all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 3 ounces semisweet chocolate, cut into pieces
• 2 ounces unsweetened chocolate, cut into pieces
• 3⁄4 cup butter or 3/4 cup margarine
• 3⁄4 cup sugar
• 3⁄4 cup seedless raspberry jam
• 1 tablespoon kirsch or 1 tablespoon maraschino cherry juice
• 3 eggs

• For the topping

• 1⁄4 cup seedless raspberry jam
• 1 ounce semisweet chocolate, cut into pieces
• 1 tablespoon butter or 1 tablespoon margarine
• 1 teaspoon light corn syrup

directions

1. For the cake:.
2. Heat oven to 350°F.
3. Grease 9-inch springform pan; dust with cocoa.
4. Lightly spoon flour into measuring cup; level off.
5. In small bowl, combine flour, baking powder and salt; blend well. Set aside.
6. In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
7. In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
8. Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
9. Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
10. Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
11. Drizzle over top of cake.

Reviews

[valerina]

This is a fabulous recipe. Deliciously rich, dense… everyone loves it. Comes together quickly, too.