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
- Preheat oven to 350 degrees. Place rack in lower third of oven.
- Spray pan with cooking spray and dust with cocoa.
- In a bowl of a stand mixer with the whisk attachment, whisk the cocoa, sugar and boiling water together.
- On a sheet of wax paper, sift the flour, salt and baking soda together.
- In a small bowl (use the bowl that you melted the butter in) whisk the eggs and vanilla into the butter.
- Pour the egg-butter mixture into the cocoa-sugar mixture and whisk just until combined.
- Whisk the flour mixture into the liquid mixture in two additions.
- 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)
- Sprinkle top of batter with mini chips.
- Bake for 45 minutes at 350 degrees. The cake springs back when touched lightly and cake tester or toothpick comes out clean.
- Cool on a rack in the pan for 15 minutes.
- 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.
- When cake is cool, spread 1/2 cup of raspberry preserves in the well of the cake.
- 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.
- Pour the ganache over the raspberry preserves and spread evenly using an offset spatula.
- Put the cake in the refrigerator for 10 minutes so the ganache can begin to set.
- Remove cake from fridge and decorate with raspberries.
- Chill in fridge for an additional hour to set the ganache.
- Serve at room temperature.