Chocolate Raspberry Sheet Cake (Gluten-Free)

Ingredients

• 3 cups (360 g) all-purpose flour or gluten-free flour blend
• 2 cups (400 g) granulated sugar
• 6 tbsp (66 g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup organic olive or vegetable oil
• 1 large egg
• 2 tbsp vinegar
• 2-1/2 tsp pure vanilla extract
• 2 cups water
• 1 jar (18 oz; 510 g) seedless raspberry jam
• 6 oz (172 g) semisweet chocolate, chopped
• 3/4 cup whipping cream

Instructions

1. 1

   Prepare the Cake: Preheat oven to 350°F. Butter...: Prepare the Cake: Preheat oven to 350°F. Butter a 9x13-inch cake pan and dust with cocoa powder.

2. 2

   In the bowl of your stand mixer, whisk...: In the bowl of your stand mixer, whisk together the flour, sugar, cocoa, baking soda and salt.

3. 3

   Combine the oil, egg, vinegar, vanilla and water....: Combine the oil, egg, vinegar, vanilla and water. Pour the wet ingredients into the dry ingredients and beat until smooth. Pour into the prepared pan.

4. 4

   Bake for about 25 minutes or until fine...: Bake for about 25 minutes or until fine crumbs cling to a toothpick inserted in the center of the cake. Set on a wire rack to cool completely.

5. 5

   When the cake has cooled to room temperature,...: When the cake has cooled to room temperature, stir the raspberry jam to be sure it is smooth and spreadable. Use an offset spatula to evenly spread the jam over the top of the cake. If you don't use it all, refrigerate any remaining jam.

6. 6

   Make the Ganache: In a heatproof glass bowl,...: Make the Ganache: In a heatproof glass bowl, place the chocolate and cream. Microwave on High for 1 to 2 minutes, in 30 second bursts, until simmering and the chocolate is softened. Remove from the microwave and whisk until the chocolate is completely melted and the mixture is blended and smooth.

7. 7

   Remove from the heat and set aside to...: Remove from the heat and set aside to partially cool, stirring occasionally. You can also refrigerate it for about 10 minutes. You want it thick enough so it won't pour over the sides of the cake, but not too thick that it is hard to spread.

8. 8

   Pour the chocolate ganache over the jam layer...: Pour the chocolate ganache over the jam layer and use an offset spatula to spread it as evenly as possible, making sure all of the raspberry jam is covered. Set aside for about 1 hour or until the ganache is set before cutting into squares and serving.