Raspberry Fudge Cake Recipe

Name: Raspberry Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; cocoa, for flouring the cake pan; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 3 ounces semisweet chocolate, cut into pieces; 2 ounces unsweetened chocolate, cut into pieces; 3/4 cup butter or 3/4 cup margarine; 3/4 cup sugar; 3/4 cup seedless raspberry jam; 1 tablespoon kirsch or 1 tablespoon maraschino cherry juice; 3 eggs; For the topping; 1/4 cup seedless raspberry jam; 1 ounce semisweet chocolate, cut into pieces; 1 tablespoon butter or 1 tablespoon margarine; 1 teaspoon light corn syrup

Servings: persons

For the cake
cocoa, for flouring the cake pan
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces semisweet chocolate, cut into pieces
2 ounces unsweetened chocolate, cut into pieces
3/4 cup butter or 3/4 cup margarine
3/4 cup sugar
3/4 cup seedless raspberry jam
1 tablespoon kirsch or 1 tablespoon maraschino cherry juice
3 eggs
For the topping
1/4 cup seedless raspberry jam
1 ounce semisweet chocolate, cut into pieces
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon light corn syrup

1
For the cake:.
2
Heat oven to 350u00b0F.
3
Grease 9-inch springform pan; dust with cocoa.
4
Lightly spoon flour into measuring cup; level off.
5
In small bowl, combine flour, baking powder and salt; blend well. Set aside.
6
In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
7
In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
8
Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
9
Bake at 350u00b0F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
10
Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
11
Drizzle over top of cake.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the cake, cocoa, for flouring the cake pan, 1 cup all-purpose flour, 3/4 teaspoon baking powder, and more.

Yes, Raspberry Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Fudge Cake

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