Fudge Cake with Raspberry Frosting Recipe

The complementary flavors of chocolate and raspberry make a delicious combination in this fudge-like cake topped with an irresistible frosting.
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  • CAKE:
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons semi-sweet chocolate chips
  • 2 ounces unsweetened chocolate baking squares
  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 3/4 cup raspberry jam - seeded or unseeded
  • 1 tablespoon maraschino cherry juice
  • 2 eggs
  • 1/4 cup raspberry jam
  • 2 tablespoons semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • powdered sugar - for dusting
  • 1/2 cup raspberries - for garnish
Container:9-inch round springform pan
25 mins
45 mins
1.25 hrs
  • Preheat oven to 350°F.
  • Grease springform pan, dust with cocoa powder or flour.
  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • In a small saucepan, over low heat, melt the chips, unsweetened chocolate squares and butter. Stir until smooth.
  • Remove from heat and allow to cool slightly.
  • In a medium bowl, whisk together the sugar, the jam, cherry juice and eggs until well blended.
  • Stir in cooled chocolate and flour mixture into the jam mixture, mix well.
  • Pour into a prepared springform pan.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the sides of the pan and allow to cool completely.
  • In a small saucepan, heat the jam with the chocolate chips, butter and lemon juice.
  • Pour over the top of the cooled cake.
  • Dust with powdered sugar if desired and top with fresh raspberries .
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