Raspberry Fudge Cake

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 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
• 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

Recipe

• 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.