warm chocolate raspbery pudding cake

this is my favorite cake in the whole world.
now being vegan, this is one recipe i'm
committed to converting at some point.

for frosting

• 3 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1/2 cup seedless raspberry jam (about 5 ounces)
• 1/2 cup heavy cream

for cake batter

• 1/2 cup boiling water
• 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
• 1/4 cup whole milk
• 1/2 teaspoon vanilla
• 1/3 cup seedless raspberry jam (about 3, ounces)
• 1 stick (1/2 cup) unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

garnish:

• raspberries

1. preheat oven to 350
2. generously butter a 9- by 2-inch round cake pan.
3. make frosting:
   • chop chocolate.
   • in a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth.
   • pour frosting into cake pan.
4. make cake batter:
   • in a bowl whisk together boiling water and cocoa powder until smooth.
   • whisk in milk, vanilla, and jam.
   • in a large bowl with an electric mixer beat together butter and sugars until light and fluffy.
   • add eggs 1 at a time, beating well after each addition.
   • into another bowl sift together flour, baking soda, and salt
   • add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
5. assembly & baking:
   • pour batter evenly over frosting mixture
   • bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid).
   • cool cake slightly in pan on a rack, 10 to 20 minutes.
   • cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. reheat cake, uncovered, at 350°F. 10 to 15 minutes.
6. run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. frosting will cover cake and run onto plate.