CHOCOLATE CAKE

FIRST PART

• Preheat oven to 350°F.
• Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.

SECOND PART

• In a medium bowl, sift flour, baking soda, and baking powder together.
• Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand)
• Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
• Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.

CHEESECAKE

• In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
• Add in the sugar, flour, and vanilla and stir to combine, set aside.

RASPBERRY

• In a medium bowl combine Raspberry jam and freshly crushed raspberries. (I used my hand-held mixer to make it fast!)
• On the sheet cake mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
• Glide a knife a few times through the layers to create a swirl effect.
• Bake in the preheated oven for 18-24 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).