Raspberry-Fudge Cake

With a mouth-watering raspberry topping on a chocolate cake base, this cake serves 16 in spectacular fashion.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 2 hr 45 min
  • ingredients 15
  • servings 16
 

Ingredients

Cake

Unsweetened baking cocoa
1
cup all-purpose flour
3/4
teaspoon baking powder
1/4
teaspoon salt
3
oz semisweet baking chocolate, cut into pieces
2
oz unsweetened baking chocolate, cut into pieces
3/4
cup butter or margarine
3/4
cup sugar
3/4
cup seedless raspberry jam
1
tablespoon kirsch or maraschino cherry liquid
3
eggs

Topping

1/4
cup seedless raspberry jam
1
oz semisweet baking chocolate, cut into pieces
1
tablespoon butter or margarine
1
teaspoon light corn syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 9-inch springform pan with shortening or cooking spray; dust with cocoa. In small bowl, mix flour, baking powder and salt; set aside.
  • 2 In 1-quart saucepan, melt 3 oz semisweet chocolate, the unsweetened chocolate and 3/4 cup butter over low heat, stirring until smooth. Remove from heat; cool slightly.
  • 3 In medium bowl, beat sugar, 3/4 cup jam, the kirsch and eggs with wire whisk until well blended. Stir in melted chocolate and flour mixture until well combined. Pour batter evenly into pan.
  • 4 Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove side of pan; leave cake on pan bottom. Cool completely, about 1 hour 30 minutes.
  • 5 Spread 1/4 cup jam over top of cooled cake. In 1-quart saucepan, melt remaining topping ingredients over low heat, stirring until smooth. Drizzle over top of cake.
  • 1 Heat oven to 350°F. Grease 9-inch springform pan with shortening or cooking spray; dust with cocoa. In small bowl, mix flour, baking powder and salt; set aside.
  • 2 In 1-quart saucepan, melt 3 oz semisweet chocolate, the unsweetened chocolate and 3/4 cup butter over low heat, stirring until smooth. Remove from heat; cool slightly.
  • 3 In medium bowl, beat sugar, 3/4 cup jam, the kirsch and eggs with wire whisk until well blended. Stir in melted chocolate and flour mixture until well combined. Pour batter evenly into pan.
  • 4 Bake 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove side of pan; leave cake on pan bottom. Cool completely, about 1 hour 30 minutes.
  • 5 Spread 1/4 cup jam over top of cooled cake. In 1-quart saucepan, melt remaining topping ingredients over low heat, stirring until smooth. Drizzle over top of cake.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
140mg
140%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet