Double Chocolate Raspberry Truffle Cake

Katie

ingredients

3 cups of flour
1/2 cup of unsweetened cocoa
1 tablespoon instant espresso powder
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks of butter, softened
3 cups of sugar
5 large eggs
1 tablespoon vanilla extract
1 1/4 cups of heavy cream
1 cup semi sweet chocolate chips – I used the mini ones because I was making mini cakes
1/2 cup raspberry preserves – heated in the microwave

1
Preheat oven to 350 degrees.
2
Spray 2 12 cup mini Bundt cakes with baking spray.
3
In a bowl combine flour, cocoa, espresso powder, baking powder, and salt in a bowl.
4
Cream butter and sugar on medium speed until light and fluffy. Add the eggs one at a time and beat well after each addition, then add in the vanilla and mix to combine.
5
Add in the flour mixture alternating with the milk. Mix until just smooth. Stir in the chocolate chips, making sure to not over mix.
6
Fill each mold 1/3 of the way full, pour a little warm raspberry jam on top of the batter in the pan. Spread some remaining batter on top of each so that the Bundt form is about 2/3 full.
7
Bake for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean.
8
Remove from oven and let cool for about 10-15 minutes in the pan. Turn the cakes out of pans and cool on baking rack