Raspberry Chocolate Fudge Cake with Shortbread

A fudgy chocolate cake layer on top of buttery shortbread with just a hint of raspberry.

Ingredients

Shortbread

• 1 cup (2 sticks) salted Challenge Butter (room temperature)
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 cup buttermilk (or milk)
• 1 stick Unsalted Challenge Butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water or coffee
• 2 to 3 tablespoons raspberry jam

Instructions

Shortbread

1. Mix all ingredients together in a large bowl and mix with your hands or a hand mixer into a smooth dough. Set aside.
2. Heat oven to 350 degrees F. Grease or line a 8 x 10 inch baking pan.

Chocolate Cake

1. Whisk the flour, sugar, cocoa powder and baking powder together in a large bowl.
2. Add the buttermilk, melted butter, eggs and vanilla extract and mix on medium speed using a hand mixer or stand mixer until combined.
3. Add the hot water/coffee and mix on low speed until just combined.
4. Press the shortbread dough firmly and evenly into the baking dish and bake for about 15 minutes.
5. Pour the chocolate cake batter over the slightly browned shortbread and bake for another 30 minutes until a wooden pick inserted comes out clean.
6. Let the cake cool down for about 30 minutes, and top with raspberry jam.

Attribution

Recipe and photo used with permission from: Challenge Dairy

Recipe by: Sugary & Buttery