Ingredients:

1 cup + 2 Tbsp cocoa powder
2 cups + 2 Tbsp white sugar
2¾ sticks unsalted butter
½ cup Stonewall Kitchen Red Raspberry Jam (strained optional)
4 large eggs
1 cup all-purpose flour
1 tsp vanilla
¼ tsp salt

 

Directions:

Preheat over to 350*F.  Butter and flour 9”x2” round cake pan or 9” round spring form pan.
Mix cocoa and sugar together in large bowl.
Melt butter and jam in a saucepan over low heat, pour over sugar and cocoa mixture and stir until well combined.  Allow to cool for 5 minutes.
After cooling, add one egg at a time and stir until well blended.  When all eggs have been added, scrape down sides of bowl and continue to blend until smooth and satiny.
Add flour, salt and vanilla and blend until just combined.
Pour batter into prepare pan and even top with a spatula.
Bake at 350* F for 15 minutes.  Reduce heat to 325*F and continue baking for another 45 minutes or until toothpick inserted in the center comes out with moist crumbs.
Allow to cool in the pan for 1 hour, then turn out onto a cutting board or plate and cut into thin wedges.  This cake tends to be very moist and fudgy in the middle.  By letting it sit another hour, out of the pan, it will firm up somewhat and be easier to cut and serve.

 

Recipe Tips:

For a garnish, warm the extra jam and brush on the cake to create a shiny glaze.  Top with fresh raspberries and dust with powdered sugar.  Serve with a dollop of softly whipped cream.