Difficulty: Easy - for beginners
3 ounces fine-quality bittersweet chocolate (not unsweetened) chopped coarsely
1/2 cup seedless raspberry jam (about 5 ounce)
1/2 cup heavy cream
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/3 cup seedless raspberry jam (about 3 1/2 ounce)
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 pint raspberries (for garnish)
Preheat oven to 350 degrees F.
Generously butter a 9 x 2-inch round cake pan.
In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
To make the cake batter, whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla extract and jam.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition.
Into another bowl sift together flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350 degrees F for 10 to 15 minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both hands, invert cake onto plate.
Serve cake garnished with raspberries.