To make double chocolate raspberry cake, whisk 2/3 cup of boiling water and 7 tablespoons of Dutch processed cocoa powder. Let the mixture cool. In another bowl, stir together 4 egg yolks, 3/4 teaspoon of vanilla and 1/4 of the cocoa mixture. In a third bowl, combine 1 1/2 cups of sifted cake flour, 1 cup of sugar, 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix in 1 stick of softened unsalted butter and the remaining cocoa mixture. Slowly add 1/3 of the egg mixture, stir well and repeat with the remaining eggs. Grease a 9-inch pan, line the bottom with parchment paper and spread the batter inside. Bake for 35 minutes in a preheated oven at 350 degrees Fahrenheit.
For the chocolate glaze, melt together 3 ounces of chopped bittersweet chocolate and 1/4 cup of whipping cream over low heat.
While the cake is warm, poke holes in the top. Brush with half of the chocolate glaze and let the glaze soak in. Turn the cake upside-down onto a plate and remove the paper bottom. Brush the top and sides with glaze. Let cool. Arrange 2 pints of fresh raspberries on top, and brush with 1/4 cup of melted currant jelly.Learn more about Cooking