Preheat the oven to 350ºF. Grease a springform pan.
Mix cocoa with hot water, cover with plastic wrap, and let cool for 30 minutes.
In a separate bowl, mix water, egg yolks, and vanilla and set aside.
In the mixing bowl, place flour, sugar, baking powder, salt, and mix on low speed for 30 seconds. Add room temperature butter and the previously cooled chocolate mixture. Mix starting on low speed and gradually increasing, beat for 2 minutes. Add the egg mixture in 2 parts, beating for one minute on medium speed.
Pour the batter into the pan and bake for 30 to 40 minutes.
Prepare the chocolate for the frosting: grate the chocolate, heat the cream and add it to the chocolate, stirring with a spatula until a smooth cream is formed and the chocolate is melted.
Let it cool.
Remove the cake from the oven and after 10 minutes, unmold it and let it cool completely.
Place it on the serving platter and cover with the chocolate. When the frosting starts to set, arrange the raspberries on top.
Heat the jam and strain it. With this jam juice cooled, brush the raspberries on top using a brush, doing it very carefully.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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