A fudgy chocolate cake layer on top of buttery shortbread with just a hint of raspberry

Shortbread

  • 1 cup (2 sticks) salted Challenge Butter, room temperature
  • 2 cups all-purpose flour
  • ½ cup confectioner’s sugar

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup buttermilk (or milk)
  • 1 stick Unsalted Challenge Butter, melted
  • 2 large eggs
  • 1 tsp of vanilla extract
  • 1 cup hot water or coffee
  • 2-3 Tablespoons Raspberry Jam

Directions

  • 1

    To make the shortbread, mix all ingredients together in a large bowl and mix with your hands or a hand mixer into a smooth dough. Set aside.

  • 2

    Preheat oven to 350ºF and grease or line a 8×10 baking pan.

  • 3

    Whisk the flour, sugar, cocoa powder, and baking powder together in a large bowl.

  • 4

    Add the buttermilk, melted butter, eggs, and vanilla and mix on medium speed using a hand mixer or stand mixer until combined.

  • 5

    Add the hot water/coffee and mix on low speed until just combined.

  • 6

    Press the shortbread dough firmly and evenly into the baking dish and bake for about 15 mins.

  • 7

    Pour the chocolate cake batter over the slightly browned shortbread and bake for another 30 mins until a toothpick inserted comes out clean.

  • 8

    Let the cake cool down for about 30 mins and top with raspberry jam.