Chocolate Raspberry Maryann Cake

Serves 16

Originally from Williams-Sonoma Recipe site

  • 3/4 cup cocoa powder, plus 2 teaspoons for dusting the pan
  • 2 cups boiling water
  • 2 1/4 cups sugar
  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 3/4 teaspoons baking soda
  • 6 ounces unsalted butter, melted and slightly cooled
  • 3 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup Hershey's mini chocolate chips
  • 1/2 cup seedless raspberry preserves
  • 6 ounces dark chocolate, chopped or combo of semi sweet and dark (I used 4 ounces of mini chips with an additional 2 ounces of 85% dark chocolate)
  • 2/3 cup heavy cream
  • 1/2 pint fresh raspberries, or more if you want to cover the the top of the cake
  1. Preheat oven to 350 degrees.  Place rack in lower third of oven.
  2. Spray pan with cooking spray and dust with cocoa.
  3. In a bowl of a stand mixer with the whisk attachment, whisk the cocoa, sugar and boiling water together.
  4. On a sheet of wax paper, sift the flour, salt and baking soda together.
  5. In a small bowl (use the bowl that you melted the butter in) whisk the eggs and vanilla into the butter.
  6. Pour the egg-butter mixture into the cocoa-sugar mixture and whisk just until combined.
  7. Whisk the flour mixture into the liquid mixture in two additions.  
  8. Using a fine sieve, strain the batter as you pour it into the prepared pan.  This is a thin batter.  DO NOT SKIP THIS STEP.  Since you are dealing with warm butter, eggs and boiling water, there may be a few solids that collect.  Discard any solids. ( I had very few)
  9. Sprinkle top of batter with mini chips.
  10. Bake for 45 minutes at 350 degrees.  The cake springs back when touched lightly and cake tester or toothpick comes out clean.  
  11. Cool on a rack in the pan for 15 minutes.
  12. After 15 minutes, give the bottom of the pan a good tap or two or three on the counter top (to loosen it up).  Invert pan on a cooling rack, gently lift off pan making sure cake has released.  Cool on rack for at least an hour.
  13. When cake is cool, spread 1/2 cup of raspberry preserves in the well of the cake.
  14. Prepare the ganache...In a small saucepan, heat the cream until it just begins to bubble.  Remove pan from stove and add the chopped chocolate.   Let it melt for 1 minute.  Gently whisk chocolate and cream until smooth.  Cool for 5 minutes, whisking occasionally.
  15. Pour the ganache over the raspberry preserves and spread evenly using an offset spatula.
  16. Put the cake in the refrigerator for 10 minutes so the ganache can begin to set.  
  17. Remove cake from fridge and decorate with raspberries.  
  18. Chill in fridge for an additional hour to set the ganache.  
  19. Serve at room temperature.