Warm Raspberry Chocolate Cake

 This cake was perfect for the Valentines Day dinner party. The cake frosts itself while baking in the oven,  making for quick presentation prep during the dinner party. I doubled this recipe and it easily fed 10. Enjoy!

Ingredients:

• 3 oz semisweet chocolate, chopped
• 1/2 cup seedless raspberry jam
• 1/2 cup heavy cream
• 1/3 cup plus 1 tablespoon baking cocoa
• 1/2 boiling water
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/3 cup seedless raspberry jam
• 1/2 cup butter softened
• 1/3 cup brown sugar 
• 1/3 cup granulated sugar
• 2 eggs
• 1 cup all- purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• fresh raspberries for garnish

Directions: 

1. Preheat oven to 350 degrees. 
2. Combine the chocolate, 1/2 cup jam and the heavy cream in a small heavy saucepan and bring to a simmer, stirring constantly until smooth. Pour into a buttered 9 inch cake pan.
3. Combine the baking cocoa and the water in a bowl and mix well. Add the milk, vanilla, and 1/3 cup raspberry jam and mix well.
4. Cream butter, brown sugar and granulated sugar in a mixing bowl until light and fluffy. 
5. Add eggs one at a time, beating well after each addition. 
6. Combine four, baking soda and salt in a bowl. 
7. Add to the cream mixture alternately with the jam mixture, beating well after each addition.
8. Pour evenly over the chocolate mixture in the cake pan. 
9. Bake for 30 to 35 minutes or until a wooden pick inserted comes out clean. 
10. Cool in the pan for 10- 20 minutes. 
11. Run knife around edge and invert onto serving platter. 
12. Garnish with fresh Raspberries. 

Note: You may prepare the cake one day in advance. Do not invert onto the serving platter. Let stand, covered, at room temperature in the cake pan. Reheat, uncovered, at 350 degrees for 10-15 minutes and serve as directed.

Yield: 6 to 8 servings

Recipe from Savor the Seasons 2007