Fudgy Chocolate Raspberry Cake

By dfarber

Ingredients

• 1 Cup + 2 Tbsp. Cocoa Powder
• 2 Cups + 2 Tbsp. white sugar
• 2 3/4 sicks unsalted butter
• 1/2 cup Stonewall Kitchen Red Raspberry Jam (strained optional) or Seedless Raspberry Jam
• 4 large eggs
• 1 cup all purpose flour
• 1 tsp. Vanilla
• 1/4 tsp. salt

Preparation

Step 1

Preheat oven to 350 F. Butter and flour a 9" round cake pan or spring form pan.
Mix cocoa and sugar together in large bowl.
Melt butter and Stonewall Kitchen Red Raspberry Jam or Seedless Raspberry Jam in a saucepan over low heat, pour over sugar and cocoa mixture an stir until well combined. Allow to cool for 5 minutes.
After cooling, add one egg at a time and stir untill well blended. When all eggs have been added, scrape down sides of bowl and continue to blend until smooth and satiny.
Add flour, salt and vanilla and blend until just combined.
Pour batter into prepared pan and even top with a spatula.
Bake at 350 F for 15 minutes. Reduce heat to 325 and continue baking for another 45 minutes or until toothpick inserted in the center comes out with moist crumbs.
Allow to cool in the pan for 1 hour and then turn out onto a cutting board or plan and cut into thin wedges. This cake tends to be very moist and fudgy in the middle. By letting it sit another hour, out of the pan, it will firm up somewhat and be easier to cut and serve.