A Delicious Chocolate cake recipe, with sweet raspberry filling.
Preheat the oven to 350 degrees F .
Lightly grease an 8x8 inch cake pan.
Place chocolate in a bowl, pour hot coffee over the chocolate and stir with a wire whisk until fully dissolved. Let cool slightly.
Sift together all purpose flour, baking powder, salt and cocoa in a bowl and keep aside.
In a large bowl, beat the eggs. Add the oil, vanilla extract,
sugar and beat well to combine.
Add the buttermilk and flour cocoa mixture alternately in parts to combine with the batter.
Pour into the baking pan and bake for 30-35 min until a cake tester or tooth pick inserted in the center comes out clean.
Let cool. Cut the cake horizontally into two
Heat all the ingredients in a heavy bottom pan and keep
stirring until it forms a thick syrup 10-15 minutes. Keep aside to cool.
Layer the cake and jam filling, then dust lightly with cocoa powder, and garnish with fresh raspberries.