Sunday, October 2, 2016

Raspberry Chocolate Cake

1 cups plus 2 tablespoons cocoa powder
2 cups plus 2 tablespoons of granulated sugar
2 3/8 cups of unsalted butter
1/2 cup of Raspberry jar (seedless)
4 large eggs
1 cup flour
1 teaspoon vanilla
confectioners sugar and fresh raspberries

Preheat oven 350

Butter and flour 9 inch road cake pan or spring form pan.
In a large bowl mix the cocoa and sugar, melt the butter and jam in a saucepan over low heat, making sure not to burn, stir in sugar and cocoa mixture.

Cool 5 minutes

Add one egg at a time to the mixture and blend until smooth.  Add flour, salt and vanilla and blend until mixed well.  Pour batter into prepared pan.

Bake for 15 minutes, reduce the meat to 325 and bake 45 minutes or until toothpick test insertedin center comes out clean. or moist crumbs.  Cool for 1 hour, turn onto a cake plate and let stand another hour.

Warm more jam and brush onto cake, top with fresh raspberries and dust with confectioners sugar.

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