Chocolate Raspberry Cake
1 Cup + 2 TBSP cocoa powder
2 Cups + 2 TBSP Granulated Sugar
2 3/4 Sticks of Butter
1/2 Cup Seedless Raspberry Jam
4 Large Eggs
1 Cup Flour
1/4 tsp Salt
1 Tsp vanilla
Powdered Sugar
Preheat oven to 350 degrees F. Butter and flour a 9" round cake pan or spring form pan.
In a large bowl, mix the cocoa and granulated sugar.
Melt butter and jam in a saucepan over low heat. Pour over sugar and cocoa mixture and stir until well combined.
After cooling about 5 minutes, add one egg at a time to the mixture and blend until smooth.
Add flour, salt and vanilla and blend until combined.
Pour Batter into prepared pan.
Bake for 15 minutes. Reduce heat to 325 and continue baking for another 45-60 minutes. Toothpick inserted in the center comes out with moist crumbs.
Allow to cool in the pan for 1 hour. Cut around edges and turn out unto a plate. Cake is very moist and fudgy in the middle.
Let sit another hour, out of the pan and it will firm up and be easier to cut.
Warm 1/2 cup more jam and brush the cake. Top with fresh raspberries, dust with powdered sugar.
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