This is an easy and yummy loaf. It was popular at the bake sale we had on Saturday. I have included a recipe for a glaze, but it is optional. The cake is delicious and rich without it. I hope you enjoy it. The combination of chocolate and raspberries is wonderful.
6 oz. semisweet chocolate chips
¼ c. butter
2 c. all-purpose flour
½ c. granulated sugar
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 lg. eggs, lightly beaten
¾ c. milk
½ c. seedless raspberry jam
1 tsp. vanilla extract
2 T. heavy cream
2 T. seedless raspberry jam
1 c. confectioners’ sugar, sifted
Preheat oven to 350ºF. Grease a 9x5x3 loaf pan. Melt the chocolate chips and butter in small saucepan over very low heat. Set aside to cool. Sift together the flour, sugar, baking soda, baking powder and salt. Set aside.
In large mixing bowl combine the eggs, milk, jam and vanilla extract on low speed until well blended. Add the chocolate mixture. Gradually add the flour mixture and mix just until moistened.
Spoon the batter into the prepared pan and spread evenly. Bake for 50-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove the pan and place the loaf, top side up, onto a wire rack to cool completely. Drizzle raspberry cream glaze over cooled loaf. Serves 8-10.Prepare glaze: Stir together all glaze ingredients until blended. Add a little more cream or sugar to make glaze a drizzling consistency. Use immediately.