Recipes - print - Fudge Cake with Raspberry Frosting

Fudge Cake with Raspberry Frosting - Recipe

The complementary flavors of chocolate and raspberry make a delicious combination in this fudge-like cake topped with an irresistible frosting.
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Fudge Cake with Raspberry Frosting Recipe
  • Preheat oven to 350°F.
  • Grease springform pan, dust with cocoa powder or flour.
  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • In a small saucepan, over low heat, melt the chips, unsweetened chocolate squares and butter. Stir until smooth.
  • Remove from heat and allow to cool slightly.
  • In a medium bowl, whisk together the sugar, the jam, cherry juice and eggs until well blended.
  • Stir in cooled chocolate and flour mixture into the jam mixture, mix well.
  • Pour into a prepared springform pan.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the sides of the pan and allow to cool completely.
  • In a small saucepan, heat the jam with the chocolate chips, butter and lemon juice.
  • Pour over the top of the cooled cake.
  • Dust with powdered sugar if desired and top with fresh raspberries .
Prep Time: 25 minutes
Cook Time: 45 minutes
Container: 9-inch round springform pan
Servings: 16
-1 cup flour
-3/4 teaspoon baking powder
-1/4 teaspoon salt
-6 tablespoons semi-sweet chocolate chips
-2 ounces unsweetened chocolate baking squares
-3/4 cup unsalted butter
-3/4 cup sugar
-3/4 cup raspberry jam - seeded or unseeded
-1 tablespoon maraschino cherry juice
-2 eggs
-1/4 cup raspberry jam
-2 tablespoons semi-sweet chocolate chips
-1 tablespoon unsalted butter
-1 tablespoon lemon juice
- powdered sugar - for dusting
-1/2 cup raspberries - for garnish