Raspberry Fudge Cake

Raspberry Fudge Cake Slice

Today’s recipe is from Southern Living magazine. Easy, flavorful, moist. Easy cake to make with 15 minutes prep time (melting chocolate included) and quick to bake in just 40 minutes. If you do not have a 9-inch springform pan, this cake bakes up fine in a 9-inch cake pan. Chewy, decadent, fudgy, rich chocolate cake has a hint of raspberry flavor. Chocolate lovers, YUM! This recipe is a keeper! Perfect party pleaser!!

Yields: 8 servings



  1. Grease a 9-inch spring-form pan and dust with cocoa; set aside. Combine flour, baking powder and salt; set aside. Melt 3 semi-sweet chocolate squares, unsweetened chocolate squares and butter in a heavy saucepan over low heat, stirring constantly. Whisk together jam, liqueur and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan.
  2. Bake at 350°F for 40 to 45 minutes or until set. Cool in pan on a wire rack 10 minutes; remove sides of pan and cool cake completely on wire rack. If desired, wrap cake airtight and store at room temperature until ready to serve.
  3. To Serve: Melt remaining 1 semi-sweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.
  4. Meanwhile, spread remaining 1/4 cup jam over top of cake. Slice cake and place on individual dessert plates. Drizzle chocolate glaze over slices. Garnish, if desired.