Frosting:3 oz fine-quality bittersweet chocolate (not unsweetened)
½ C raspberry jam (~ 5oz)
½ C heavy cream
CakeBatter:½ C boiling water
1/3 C + 2 tsp unsweetened cocoa powder (not Dutch process)
¼ C whole milk
½ tsp vanilla
1/3 C raspberry jam (~ 3oz)
½ C (1 stick) unsalted butter, softened
1/3 C packed brown sugar
1/3 C granulated sugar
2 large eggs
1 C all-purpose flour
¾ tsp baking soda
¼ tsp salt
Preparation:Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.Make frosting:Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
Make cake batter:In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, 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°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. Frosting will cover cake and run onto plate.
Serve cake garnished with raspberries.Cake serves 8 or 6 very generously.