A rich and decadent chocolate layered cake with white chocolate and raspberry filling.
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Pre-heat the oven to 350°F and line a 8x8 inch round cake pan with parchment paper that hangs over the edges for easy removal. Grease lightly and set aside.
Melt the chocolate and butter in the top of a double boiler until smooth. Add the cocoa powder and whisk till combined. Keep aside to cool
Mix together the eggs, sugar, vanilla and salt in a medium bowl for 15 seconds.
Pour in the warm melted chocolate mixture and mix.
Stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Place in the middle tray of your oven and bake until slightly risen and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.
Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.
Pull the overhanging foil and remove the cake from the pan.
Let cake cool entirely before cutting horizontally with a serrated knife to form two layers.
Raspberry Jam Filling
In a large saucepan add sugar, berries, and lemon juice. Bring to a boil and cook until sugar and berries have dissolved, stirring occasionally to prevent scorching.
Add pectin. Boil for 15 minutes and remove from heat.
You may add to hot sterilized jars and seal at this point, or cool slightly and transfer to containers to freeze or store in the refrigerator.
White Chocolate Frosting
Mix butter and cream cheese together until creamy. Slowly add confectioner sugar, one cup at a time.
Add the melted chocolate and stir until incorporated. Chill slightly and then frost the entire cake.
Place one cake layer onto your serving plate.
Spread half the raspberry jam over the cake.
Use a spoon or a piping bag to add spoonfuls of white chocolate frosting onto the jam a few areas.
Top with second cake layer.
Decorate with more jam and frosting.