Ingredients:
For the cake:
3 cups all-purpose flour
1/3 cup cocoa powder
1/3 cup light brown sugar
1/2 cup powdered sugar
2 tsp baking powder
2 tbsp cornstarch
1/4 tsp salt
3/4 cup unsalted butter, melted
4 eggs
2 tsp vanilla extract
2/3 cup raspberry jam
1 2/3 cups raspberries
For the cheesecake layer:
16 oz cream cheese, at room temperature
1 cup granulated sugar
3 tsp vanilla extract
2 tsp milk or cream
Instructions:
Preheat your oven to 350°F and grease a 9-inch springform pan.
In a large bowl, whisk together the flour, cocoa powder, brown sugar, powdered sugar, baking powder, cornstarch, and salt until well combined.
Add the melted butter, eggs, and vanilla extract to the dry ingredients and mix until just combined.
Reserve 1 1/2 cups of the cake batter and spread the remaining batter in the bottom of the prepared pan.
In a separate bowl, beat the cream cheese until light and fluffy. Add the granulated sugar, vanilla extract, and milk or cream, and beat until well combined.
Spread the cream cheese mixture evenly over the cake batter in the pan.
Spoon the raspberry jam over the cream cheese layer and swirl it in gently with a knife.
Scatter the raspberries over the top of the jam.
In a small bowl, mix together the reserved cake batter and 1 tbsp of milk or cream. Crumble the batter mixture over the raspberries.
Bake the cake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before removing it from the pan and slicing.
