Thank you, Melanie, for the beautiful birthday cake. I give it 31 stars!
Chocolate Raspberry Mocha Cake with Chocolate Raspberry Glaze
3 cups flour
1 1/2 cups sugar
2 tsp baking soda
1/2 cup cocoa
1/4 cup oil
1 1/2 tsp vanilla
2 tbsp vinegar dissolved in 1/4 cup water
3/4 cup strong brewed coffee or espresso
3/4 cup raspberry preserve
Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.Slowly incorporate oil and vanilla, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy.Pour into greased and battered cake pans and bake at 350 degrees for 25 minutes or until doneAllow to cool before frosting.
Chocolate Raspberry Glaze
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly. In another small saucepan mix 1/4 cup jam with 1 tablespoon water and warm over a low flame until the spread liquefies. Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.