INGREDIENTS
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Cake:
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1 c. butter
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2-1/2 c. semisweet chocolate chips
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4 eggs
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1-1/2 c. packed light brown sugar
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2 tsp. instant espresso crystals
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4 tbsp. water
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1-1/2 tsp. baking powder
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1-1/2 c. all purpose flour
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Frosting:
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2 c. semisweet chocolate chips
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2 (8 oz. each) packages cream cheese, softened
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1/2 c. powdered sugar
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3/4 c. raspberry jam