Raspberry Fudge Cake

• For the cake
• cocoa, for flouring the cake pan
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 ounces semisweet chocolate, cut into pieces
• 2 ounces unsweetened chocolate, cut into pieces
• 3/4 cup butter or 3/4 cup margarine
• 3/4 cup sugar
• 3/4 cup seedless raspberry jam
• 1 tablespoon kirsch or 1 tablespoon maraschino cherry juice
• 3 eggs
• For the topping
• 1/4 cup seedless raspberry jam
• 1 ounce semisweet chocolate, cut into pieces
• 1 tablespoon butter or 1 tablespoon margarine
• 1 teaspoon light corn syrup

1. For the cake:.
2. Heat oven to 350u0b0F.
3. Grease 9-inch springform pan; dust with cocoa.
4. Lightly spoon flour into measuring cup; level off.
5. In small bowl, combine flour, baking powder and salt; blend well. Set aside.
6. In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
7. In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
8. Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
9. Bake at 350u0b0F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
10. Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
11. Drizzle over top of cake.

cake, cocoa, flour, baking powder, salt, chocolate, chocolate, butter, sugar, seedless raspberry jam, maraschino cherry juice, eggs, topping, seedless raspberry jam, semisweet chocolate, butter, light corn syrup

Taken from www.food.com/recipe/raspberry-fudge-cake-276296 (may not work)