Prompt: Chocolate cake recipe


1 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, beaten
1 cup sour cream
2 tablespoons red raspberry preserves
1 cup semisweet chocolate chips


1. Preheat the oven to 350°F. Grease and flour an 8×8 inch baking pan.

2. In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.

3. In the bowl of your electric mixer, cream the butter on medium speed until light and fluffy. Add the sugar and beat until light and fluffy. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Add the flour mixture and sour cream and mix well.

4. Pour the batter into the prepared pan. Spread it out evenly. Sprinkle the raspberry preserves over the top. Sprinkle the chocolate chips over the preserves.

5. Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting into squares.