Raspberry-Fudge Cake

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

  • 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
  • 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.
  • 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.
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