This cake is made in one bowl which makes it simple to make and it tastes rich and decadent. Especially, since I added some delicious chocolate icing. It makes a perfect after dinner dessert for two.
Ingredients for cake:
4 tablespoons unsalted butter
2 ounces semi-sweet chocolate chips
1/2 cup seedless raspberry (or other berry) jam
1/4 cup + 1 tablespoon white sugar
1 large egg
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Preheat oven to 350 degrees F. Butter and lightly flour a 6-inch springform pan.
In a medium bowl (large enough to hold all the batter), melt the butter in the microwave in short pulses.
Once the butter is melted, stir in the chocolate chips. Stir the chocolate constantly until it melts completely into the butter. Next, add the jam and sugar and stir vigorously with a wooden spoon. It's ok if some of the jam doesn't melt into the batter. Add the egg and stir in very well. Finally, sprinkle the flour, baking powder and salt over the batter and stir just until well-combine.
Pour the batter into the pan and bake 44-46 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it. Remove from oven and let sit for 8 minutes and remove from pan and cool on rack.
Ingredients for frosting:
4 tablespoons butter
1/3 cup unsweetened cocoa
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
In a medium bowl, melt butter in the microwave. Stir in cocoa. With hand beaters, alternately add powdered sugar and milk beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 1 cup of frosting. Enjoy!