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Warm Chocolate Raspberry Cake

This cake is just amazing. Sometimes all of the food we make at The Cooking Cottage blurs together and specific dishes can be difficult to remember – not this cake, which we’d made in the fall for a private party, and all very much looked forward to all day leading up to class when we made it again last Friday night at Entertain with Style.

It is a perfect cake for entertaining. Luscious, moist and delicious and it actually “frosts” itself, thanks to melted chocolate chips in the bottom of the pan, and it couldn’t be easier to serve. You can make it ahead of time and let it stay in the pan on your counter, or keep it in its pan and bring it along to a party. When you are ready for dessert, pop it back in the oven for about 10 minutes, invert onto a serving plate and you’re ready to go! We recommend garnishing with fresh raspberries… A little vanilla ice cream wouldn’t hurt, either.
Happy Baking!

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Recipe: Warm Chocolate Raspberry Cake

Summary: So delicious – guaranteed to impress!


  • 3-oz semi-sweet chocolate, chopped (or chocolate chips work well)
  • ½ cup seedless raspberry jam (if your jam is seeded, warm it up and run it through a sieve to remove seeds)
  • ½ cup heavy cream
  • ⅓ cup + 1 Tbsp baking cocoa
  • ½ cup boiling water
  • ¼ cup milk
  • ½ tsp vanilla extract
  • ⅓ cup seedless raspberry jam
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 2 eggs
  • 1 cup flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • Raspberries to garnish


  1. Preheat oven to 350 degrees.
  2. Combine the chocolate, ½ cup jam and the cream in a small saucepan and bring to a simmer, stirring constantly until smooth.
  3. Pour into a buttered 9-inch cake pan.
  4. Combine the cocoa and water in a bowl and mix well.
  5. Add the milk, vanilla and ⅓ cup jam and mix well.
  6. Cream the butter and two sugars until light and fluffy.
  7. Add the eggs one at a time, beating well after each addition.
  8. Combine the flour, baking soda and salt in a bowl.
  9. Add to the creamed mixture alternatively with the jam mixture beating well after each addition.
  10. Pour evenly over the chocolate mixture in the cake pan. Bake for 30 to 35 minutes.
  11. Cool in the pan for 10 to 12 minutes.
  12. Run a knife around the edge and invert onto a serving platter.
  13. Let stand, covered, at room temperature in the cake pan. Garnish with raspberries.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

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