Directions:

Prep Time: 20 mins |  Ready In: 45 mins  |  Servings: 8-10

1. Preheat oven to 350 degrees F.
2. Prepare a 9 inch baking pan by lining the bottom with parchment paper. Spray evenly with nonstick cooking spray.
3. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. Add ¾ cups of sugar and ¼ teaspoon of salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
4. Remove pan from heat. Whisk in eggs, one at a time. Add 1 tsp. vanilla and stir. Mixture will look smooth and glossy.
5. Using a mesh colander to prevent lumps, sift ½ cup of cocoa into mixture. Whisk until the cake batter is smooth.
6. Pour the batter into the prepared pan and bake for about 25 minutes. The center of the cake should be firm to the touch. Be careful not to over-bake or the cake will be dry. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a plate.
7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1½ tablespoons of unsalted butter in a small pan and stir until melted and smooth. Remove pan from heat.
8. Add 1½ teaspoons of milk, 1½ teaspoons of honey, 1/8 teaspoon of vanilla and 1 tablespoon of raspberry preserve. Whisk until smooth and glossy.
9. Let the glaze cool for 3 minutes before pouring it on the cake. Pour all of the glaze in the middle of the cake. Spread evenly over the cake with a rubber spatula, allowing the glaze to run down the sides of the cake.
10. Top the cake off with fresh raspberries or strawberries. You can also sprinkle confectioners’ sugar.

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