FROSTING
3 oz Fine-quality bittersweet
-chocolate; (not
-unsweetened)
1/2 c Seedless raspberry jam;
-(about 5 ounces)
1/2 c Heavy cream
-CAKE BATTER-
1/2 c Boiling water
1/3 c Plus 2 teaspoons unsweetened
-cocoa powder; (not Dutch
-process)
;
1/4 c Whole milk
1/2 ts Vanilla
1/3 c Seedless raspberry jam;
-(about 3 1/2 ounces)
1 Stick unsalted butter;
-softened
1/3 c Packed light brown sugar
1/3 c Granulated sugar
2 lg Eggs
1 c All purpose flour
3/4 ts Baking soda
1/4 ts Salt
1 pt Raspberries; for garnish
Preheat oven to 350 degrees, and generously butter a 9 by 2-inch round cake
pan.
To make the frosting, chop the chocolate.
In a small heavy saucepan bring jam, cream, and chocolate to a simmer,
stirring occasionally, until smooth. Pour frosting into cake pan.
To make the cake batter, whisk together boiling water and cocoa powder
until smooth and whisk in milk, vanilla, and jam. In a large bowl with an
electric mixer beat together butter and sugars until light and fluffy and
add eggs 1 at a time, beating well after each addition. Into another bowl
sift together flour, baking soda, and salt and add to egg mixture in
batches alternately with cocoa mixture, beginning and ending with flour
mixture and beating well after each addition.
Pour batter evenly over frosting mixture and bake in middle of oven 30 to
35 minutes, or until a tester inserted into cake comes out clean (frosting
on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to
20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left
in pan, covered, at room temperature. Reheat cake, uncovered, at 350
degrees for 10 to 15 minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on
a flat surface to loosen cake. Invert a cake plate with a slight lip over
cake pan and holding pan and plate together with both hands, invert cake
onto plate.
Serve cake garnished with raspberries.
Yield: 6 servings
Yields
1 servings