Elina'S Raspberry Chocolate Cake - cooking recipe

Ingredients

300 ml sugar
3 eggs
150 g butter or 150 g margarine, melted
75 ml milk
100 ml raspberry jam
300 ml all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa powder
75 ml boiling water

Preparation

Preheat oven to 175eC.
Grease a 22 cm, round cake pan.
Flour with cocoa powder, shaking off excess.
Whip eggs with sugar lightly.
Add melted and cooled butter, milk and raspberry jam, mix well.
In a separate bowl, combine flour, baking powder and cocoa powder.
Add flour mixture and boiling water alternately, mixing just until incorporated.
Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes.
Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.