The sweet and jammy jewel-hued coating that blankets one side of this cake is my favorite part. The rich chocolate becomes delightfully balanced by the berry taste--as we all know that berry and chocolate are good friends.
I bake this cake in a loaf pan or 8-inch round. The loaf makes for more convenient and less messy slicing, but the round is prettier for guests. So choose your shape, both work.
All it needs for serving to take it over the top (though eating plain is fine, too) is a little cream to offset the richness. For that, I choose coconut whipped cream plus shredded coconut for texture.
Notes:
BERRY BOTTOMED CHOCOLATE CAKE
Ingredients: 1/2 cup softened butter, 1 cup sugar, 1 tsp. vanilla extract, two eggs at room temperature, 1/2 cup room temperature coconut milk, 1 cup all-purpose flour, 2 tsp. baking powder, 1/8 tsp. salt, 1/2 cup Dutch-processed cocoa powder, 1/4 cup hot water, 1/3 cup raspberry jam, and 5-6 raspberries. For serving, coconut whipped cream (or whipped topping) and shredded coconut.
Makes one loaf or one 8-inch round cake.
1. Preheat the oven to 350* and grease and line the cake pan with parchment paper.
2. Heat the jam with the raspberries in a small saucepan over low heat until the jam is loosened, and mash the berries up into the jam a bit. Cool.
3. Beat the butter with the sugar until fluffy. Add the eggs and vanilla and mix until smooth. Whisk the cocoa powder with hot water until smooth, then whisk into the egg mixture.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add slowly with the milk while combining into the butter mixture until just combined.
5. Pour batter into the pan. Dollop, big mounds of the jam over the top. Swirl and push in the jam mixture beneath the batter so that as it bakes, it sinks to the bottom. Let rest for 5 minutes. (This also helps the jam sink.)
6. Bake for 40-46 minutes or until the top is bouncy and the sides are pulled away. Cool.
7. Before serving, run a knife around the edge of the cake and gently invert it onto a platter. Serve with coconut whipped cream and a sprinkling of shredded coconut.
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