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- 1/2 cup seedless raspberry jam
- 1/2 cup heavy cream
- 3 oz bittersweet chocolate, chopped
- Cake
- 1/2 cup boiling water
- 1/2 cup plus 2 tsp unsweetened cocoa powder
- 1 tsp instant coffee powder
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1/3 cup seedless raspberry jam
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 8 Tbs butter, softened to room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
View Full Recipe at Pink Parsley
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