Elina'S Raspberry Chocolate Cake

1. 1

   Preheat oven to 175eC.

2. 2

   Grease a 22 cm, round cake pan.

3. 3

   Flour with cocoa powder, shaking off excess.

4. 4

   Whip eggs with sugar lightly.

5. 5

   Add melted and cooled butter, milk and raspberry jam, mix well.

6. 6

   In a separate bowl, combine flour, baking powder and cocoa powder.

7. 7

   Add flour mixture and boiling water alternately, mixing just until incorporated.

8. 8

   Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes.

9. 9

   Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.