RASPBERRY FUDGE CAKE

Raspberry Fudge Cake image

Provided by FLUFFSTER

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 15

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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

Steps:

For the cake:.
Heat oven to 350°F.
Grease 9-inch springform pan; dust with cocoa.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, baking powder and salt; blend well. Set aside.
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.
In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
Drizzle over top of cake.